Did you know that strawberries are on the “dirty dozen” list of things you should buy organic?
We have a local farm here in the great Pacific Northwest that sells organic produce including strawberries. (Organic strawberries are not cheap! $16 for a half of a flat.) But, I only used half for this amount of jam. So, I have more that I can freeze for smoothies.
Prep Time: 30 min
Total Time: 24 hr 30 min
Makes: About 7 (1-cup) containers or 112 servings, 1 Tbsp. each
|3-1/4 cups prepared fruit (buy about 2 qt. fully ripe strawberries)|
|1/4 cup fresh lemon juice|
|1 box MCP Pectin|
|1 cup corn syrup|
|4-1/2 cups sugar, measured into separate bowl|
|RINSE clean plastic containers and lids with boiling water. Dry thoroughly.|
|CRUSH strawberries thoroughly, one layer at a time. Measure exactly 3-1/4 cups crushed strawberries into large bowl. Stir in lemon juice. Stir in pectin; let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)|
|FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.|
It was quite simple, and now I am in the mood to make more things from produce – pickles, canned peaches… the possibilities are endless.
Have you made jam or canned before?
What is your favorite thing to “put up”?