Here on our little hillside, in WV, we try to live a simple life. One where we can try to make the best decisions in regards to what we feed our family, and where we source our foods. We try to make green decision that are not only good for our family but for our community and planet as well. There is no place I would rather raise a family, than these WV hills! So I guess it is our responsibility to preserve them, and our heritage.

Sunday, June 10, 2012

Strawberry Jam

Well the canning and preserving season is upon us and with the first picking of strawberries, we decided to make strawberry jam instead of strawberry freezer jam.  We still had a few pints of freezer jam from last year so we tried our hand at jam. This jam will have a much longer shelf life than the freezer jam. There should be plenty more pickings to come that we can make more jams with later.  Strawberries are so versitle.  You can make freezer jam, jam, jelly, shortcake, pie, eat them fresh, freeze them, add rhubarb,etc.  There are so many things to do, it is a good thing you can harvest the plants a few times each spring. 

To get started I washed the berries, and grabbed two bowls.  One for the stems and leaves and another for the fresh cut berries. 
Then you crush the berries.  Add the correct amount of lemon juice.  In this case 4 TBSP.  Next add your packet of pectin.

 Bring to a boil and slowly add 7 cups of sugar, stir until dissolved.  Bring to a full rolling boil for 2 minutes and remove from heat.
You can skim the foam off the top before you fill clean sterile jars.
 Invert them for 5 minutes on kitchen cloth.

  Flip right way up and leave undisturbed for 24 hours. 

Then enjoy your freshly made strawberry jam.