Fridays are the best day of the week. That is the day I get to stay home with Edward. Most Fridays are spent running errands or goofing around in our PJs all day, but last Friday we did something special – we picked strawberries.
In a town about 10 minutes north of us, there is a farm where you can pick your own strawberries. Friday was prime pickin’ season and the price was right ($1.65 per lb.) so we braved the sprinkles that plagued us all day and got to work.
As you can see, we had fun!
When we got home, we quickly set to work turning our collected beauties into yummy jam. I used this recipe from Kraft. The best part about this jam is that there is no real “canning” involved! First, I mashed up the strawberries.
Next, I added sugar and pineapples to the berries while I worked on the Pectin mixture. Then everything got dumped together before pouring the mixture into jars. A word of advice…it is not easy to “pour” jam from a mixing bowl into a canning jar. I would recommend a bowl with a spout. I would have ended up with 6 jars of jam rather than 5 had I realized this sooner. After switching to a spouted bowl, the jam was poured into jars and looked like this.
The recipe made 5 half pint jars (again, would have been 6 had I been a little brighter a little earlier in the pouring process). The jam keeps for 3 weeks in the fridge or a year in the freezer. The agonizing part of the process was waiting 24 hours to try the jam.
Oh, but the wait was worth it.
In total, it took 30-40 minutes to make the jam plus the 24 hour gel time. It was really easy & really yum! I definitely plan on making this an annual tradition in our household.