So Berry Good: Berry Jam Recipe
Fruit anytime of the year is always in my shopping cart when visiting the grocer. However, the opportunity to buy in-season as well as locally sourced fruit is {of course} the best.
Every June, my dad & I pick strawberries at a farmer's market just down the road from where we live. This June, the berries were a little late due to a rather cold spring, but we made it & picked all of the berries we needed on opening {picking} day.
While I dice up berries for yogurt bowls & fresh glaze strawberry pies, he takes these berries & harvests them into a healthy jam that usually lasts well into the next spring.
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| Strawberry Jam Recipe |
This year, I asked him if he'd like to share his berry jam recipe so I can in-return share it here.
Full disclosure, he said he got it off the internet, but it's so yummy, I wanted to re-write here so everyone can make it too.
While it isn't June right now, this recipe is great for any type of berries & if you're wanting to whip up some berry jam in the dead of winter, frozen strawberries would work too--just thaw them before cooking.
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| Berry Jam Recipe |
Berry Jam Ingredients:
- 2 lbs strawberry diced
- 4 cups of sugar
- 1/4 cup lemon juice
- lemon zest for pectin to help gelling
Method:
- Mash strawberries add other ingredients and mix.
- Heat in a heavy pot to a rolling boil stirring constantly for 25 minutes or until it starts thickening.
- Put the dish in the freezer for about 15 minutes.
- Place a spoonful of preserve on the cold dish.
- TIP, Run a finger through the jam, & if it doesn’t run together then the jam is thick enough to process.
- To process ladle preserves into hot 1/2 pint canning jars, fill to 1/2 inch from top.
- Remember to wipe rims on jars and place hot lids and bands on the jars.
- Place jars in boiling water and process for 10 minutes. 😋
& That's it, it's pretty easy & eating things that you made at home, rather than bought in a store always taste better. Happy picking!
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| Eat Seasonally |
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