Sunday, June 29, 2008

Strawberry Jam

Every year when I was young, there was one day when I would come home from school and find my mom and grandma in our kitchen canning. I remember tomatoes mostly and a big mess! The one thing I don't ever remember is being asked to stay in the kitchen and watch. So that is probably why the thought of canning food for later use is completely overwhelming to me!

Instead, I make recipes like this one, but only make enough for us to eat across a week or two. Plus, this recipe only takes about 30 minutes instead of all day.

Strawberry Jam

4 cups mashed strawberries (about 3 pounds whole)

2 cups sugar

1/4 cup lemon juice

Mash the strawberries in a food processor in small batches so that everything gets pureed. In a large sauce pan (I use a stock pot - it boils up much larger than you'd expect) mix the pureed strawberries, sugar and lemon juice. Stir over low heat until the sugar is dissolved. Increase the heat to high and bring the mixture up to 220 degrees Fahrenheit, stirring often. Transfer mixture to a jar and store in the refrigerator.

Kay: It is really good. It is better than the store bought kind. I wish the strawberries we got this year didn't have so many rotten ones so that we could make more.

Mom (Dana): You'd think we'd get tired of it but since we only get it once a year, we enjoy every last drop!

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