Beast really likes strawberry jam. And there really are few things that are tastier than homemade bread, toasted with homemade strawberry jam on top. And best of all, strawberry jam is actually pretty easy to make. Especially if you make the freezer type. It doesn't have quite as hard a set, but it tastes so much better. And because freezer jam doesn't require actually cooking the berries, you end up with a much fresher flavor in the jam.
A note about pectin: It's the stuff you require to make the jam congeal. It's available at most supermarkets, although its location varies store to store, so you may have to ask. The thing about commercially bought pectin though, is that its intensity varies from brand to brand, so one brand's box is not necessarily interchangeable with another's. So if using a different brand of pectin than the Sure Jell I've listed, make sure to use the appropriate amounts of berries and sugar listed on the box.
Also: before you begin, make sure your Mason jars are thoroughly washed and dried and ready to use. You don't want to accidentally seal in any bacteria.
Ingredient List
1 quart strawberries
4 cups sugar
1 package 100% natural Sure Jell fruit pectin (it comes in a yellow box)
Wash and hull the strawberries and mash them with a potato masher. It helps to crush them in small batches. Try not to use a food processer. The potato masher works the best, as jam is supposed to have lumps and bits of fruit. Measure exactly 2 cups of mashed berries into a large bowl. Refrigerate any leftovers if you have any. They'll work with strawberry shortcake.
In a separate bowl, measure out the sugar. Stir into the berries. Mix well and allow it to stand for about 10 minutes. Stir occasionally.
In a small saucepan, stir in pectin and 3/4 cup water. Don't worry if the pectin starts out lumpy. Bring it to a boil on high heat, stirring constantly. Boil 1 minute, continuing to stir. Remove from heat.
Stir the pectin into the fruit mixture. Stir constantly until the sugar is completely dissolved and no longer grainy. This will take about 3 minutes.
Pour into prepared containers, leaving a 1/2 inch space at the top for expansion during freezing. Cover.
Let the containers stand at room temperature 24 hours, or until set. Refrigerate for up to 3 weeks, or store in the freezer for up to a year. Thaw in the refrigerator. This recipe will make about 6 pints.
Bon Appetite!
Tags: Vegetarian, gluten free, dairy free, strawberries, jam
A note about pectin: It's the stuff you require to make the jam congeal. It's available at most supermarkets, although its location varies store to store, so you may have to ask. The thing about commercially bought pectin though, is that its intensity varies from brand to brand, so one brand's box is not necessarily interchangeable with another's. So if using a different brand of pectin than the Sure Jell I've listed, make sure to use the appropriate amounts of berries and sugar listed on the box.
Also: before you begin, make sure your Mason jars are thoroughly washed and dried and ready to use. You don't want to accidentally seal in any bacteria.
Ingredient List
1 quart strawberries
4 cups sugar
1 package 100% natural Sure Jell fruit pectin (it comes in a yellow box)
Wash and hull the strawberries and mash them with a potato masher. It helps to crush them in small batches. Try not to use a food processer. The potato masher works the best, as jam is supposed to have lumps and bits of fruit. Measure exactly 2 cups of mashed berries into a large bowl. Refrigerate any leftovers if you have any. They'll work with strawberry shortcake.
In a separate bowl, measure out the sugar. Stir into the berries. Mix well and allow it to stand for about 10 minutes. Stir occasionally.
In a small saucepan, stir in pectin and 3/4 cup water. Don't worry if the pectin starts out lumpy. Bring it to a boil on high heat, stirring constantly. Boil 1 minute, continuing to stir. Remove from heat.
Stir the pectin into the fruit mixture. Stir constantly until the sugar is completely dissolved and no longer grainy. This will take about 3 minutes.
Pour into prepared containers, leaving a 1/2 inch space at the top for expansion during freezing. Cover.
Let the containers stand at room temperature 24 hours, or until set. Refrigerate for up to 3 weeks, or store in the freezer for up to a year. Thaw in the refrigerator. This recipe will make about 6 pints.
Bon Appetite!
Tags: Vegetarian, gluten free, dairy free, strawberries, jam