Long-time followers of this blog know, my love of strawberries is no secret. So when strawberry season rolls around here in North Carolina, I over-indulge big time (I even finally dug up 40 sq ft for a strawberry garden in the backyard). So what to do when even I find I can’t consume these plentiful strawberries quickly enough? Prepare for the dark days ahead and preserve them by making strawberry jam! Its pretty hard to beat the flavor of good, home-made jam, and if you’ve never made your own, its incredibly easy.

yields approximately 6 (8 oz) half pint glass preserving jars

• 3 and 1/3 pints strawberries (about 2.5 lbs)
• juice of 1 lemon
• 1/2 box pectin
• 3.5 cups granulated sugar

As with all home preserve-making endeavors, be sure to follow safe canning practices. That means a few things:

• Wash the jar(s) in warm soapy water and then submerge in boiling water until you’re

… click to read more…

Posted by mike on May 22nd, 2012 in Breakfast, Fruit

3 Comments