Last weekend, Justin and I had a wild and crazy Friday night. We stayed up until almost 2am...making jam! That's right, we were jammin'. We were physically exhausted the next day--probably a result of the late night, the hot and steamy kitchen, and the lbs. of strawberries consumed during the process.
I can't help it; the fleeting nature of summer fruit in combination with their sweet, juicy flavortasticness makes every bellyache worth the minor discomfort. Did I mention that, on the same day, we also received a bag of fresh apricots harvested from a tree in my parent's yard in Illinois? Bellyache...so worth it.
We attempted to make two varieties of strawberry jam: honey sweetened (with pectin) and sugar sweetened (without pectin). The honey sweetened jam turned out great! The sugar sweetened jam turned out to be a less viscous strawberry SYRUP--great for pancakes and french toast.
Happy Bellyache Season, friends!
Strawberry-Honey Jam
Yields about 5 pints
Our berry-processing center.
The garden grows!
Yields about 5 pints
- 8 cups of strawberries, cleaned, with stems removed, and cut into halves
- 1 cup honey
- 4 t. Pomona’s pectin
- 4 t. calcium water made from packet included with pectin
1. Put strawberries and calcium water into a saucepan and bring to a light boil.
2. While strawberries are warmin' up (keep stirring), mix pectin into the honey.
3. When berries boil, which looks more like foaming, add honey and stir vigorously for 2 minutes.
4. Remove from heat and pour into sterilized jars.
5. Boil in a water bather for 10 minutes.
Don't forget to lick your fingers!
2. While strawberries are warmin' up (keep stirring), mix pectin into the honey.
3. When berries boil, which looks more like foaming, add honey and stir vigorously for 2 minutes.
4. Remove from heat and pour into sterilized jars.
5. Boil in a water bather for 10 minutes.
Don't forget to lick your fingers!
Our berry-processing center.
The garden grows!
Berry cool!
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