Monday, June 6, 2011

Let them eat JAM!

Who needs cake, when you have Jam!?

Strawberry Jam, to be precise.

I spent the better part of the weekend making 3 batches of Strawberry Jam with my family (Hi Mom!)

This stuff is good. I know I've posted MY "Jam" recipe on here before, but this was the traditional, real-deal, boil-the-jars, makes 16-of-'em, type of Jam making. Have a look:

3 cups crushed strawberries
3/4 cup water
1 box Sure-Jell
1/2 cup sugar
Yield ~4 cups Jam

1. Hull a boat-load of strawberries

2. Process in Cuisinart until chunky (do not overprocess, unless you want a jelly consistency)

3. Measure out 3 cups

4. Pour crushed strawberries, water and Sure-Jell into saucepan. Bring to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil for exactly 1 minute. Add sugar and stir for 1 more minute.

5. Remove from heat, skim any foam from the top, and pour immediately into jars*. Fill to within 1/8 inch of top.

6. Close securly, and submerge jars in boiling water (you want the jars covered by 1-2 inches of water. It is a BIG pot with A LOT of water) for 10 minutes.

7. Remove jars from water, let cool, and decorate to your hearts content!

* Before we started, we sterilized our jars.
** IF you are planning to store the jam in the fridge, you don't HAVE to boil the jars. But, if you boil them, the jars will be shelf-stable for about 1 year. Up to you.