Sunday’s Share – Make Jam

May 30, 2010 § 8 Comments

After missing last week’s Sunday’s Share hosted by Cate @ Moments of Whimsy, I’m happy to say I’m ready with a new one.

This week has been a flurry of activity that’s seen us get more done around the house, specifically in the backyard, than we’ve ever managed to do in such a short time since buying the house 12 years ago.

So, how do you treat yourself for a week’s worth of hard work especially when the grocery store is having a sale on strawberries?  Well, you make jam and a strudel of course!


Oops, I forgot to add flour to the strawberries I put in the strudel and had a lovely mess of strawberry juice ooze out the sides.  Oh well, I’m sure it’ll still be yummy.

The “jam” (okay, it’s not really jam but more like syrop) is made using the easiest ever recipe in existence.  That’s because it’s not meant to have a shelf life and should be enjoyed within days of making it, so please don’t use this recipe for anything you intend to “preserve”.

First the berries…


Now here’s something, the berry on the left would have been considered a large one by my childhood standards.  I don’t know about you but when I see genetic engineering in action, as in the berry on the right, I get a little nervous.

Do we really need berries the size of  small tomatoes?  And I don’t mean cherry or grape tomatoes, what’s up with those things anyway?  Okay, I’m digressing…back to making jam with freak ass giant strawberries.

Wash and cut berries into bite size pieces and throw them in a pot with some sugar.  About 2 tblsps of sugar per cup of berries, more or less according to your personal preferences.


Cook over low heat until berries are soft, stirring occasionally.  When berries are soft, mash them with a potato masher or a fork until they are relatively smooth with only small chunks.  Turn the heat up to medium allowing the berries to come to a boil to reduce and thicken, stir often.  Remove the pink “scum” that floats to the top with a spoon and discard.


Wash and dry some canning jars and lids.  There is no real need to sterilize the jars unless they came right out of the box or sat in a back room where mice are known to reside…that could just be my back room but still, covering my bases.  Again, we’re not making preserves so a clean jar and lid will do.

Turn the stove off and let the jam cool in the pot before transferring into jars.  Leave about a half inch to an inch space at the top of the jar and let stand for another hour before putting on lids.  When ready, put on lids and keep in the fridge for about a week or so, if it lasts that long.  Can be kept in a freezer for up to a month.  Do not refreeze.

This “jam” makes a great topping for ice cream, pound cake or simply spread on some toast.  Enjoy!

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