The greatest part about Strawberry picking last Saturday is that I ran out of store bought jam this week. Which lead me to the decision to finally try making my own jam.
Canning veggies, making jams and apple butter have always looked really really.....tedious. All the boiling and the sterilizing...
But there is a certain charm to making your own jam. Most of the recipes I saw made large quantities and since I did have a single pint jar in my cupboard, I knew I wasn't using those recipes. So I felt around and made my own knowing which consistency that I needed to get.
I really never knew how inifinitely better that jam could be.
I'm going to find those large quantity recipes because I have a feeling I'm going to need alot of jars to put up some jam.
Rosy's Strawberry Jam
2 lbs fresh picked strawberries (hulled and quartered)
1 cup sugar
1 meduium lemon (zest and juice)
1 tbsp Cointreau
Take the strawberries and combine with the sugar in a saucepan. Mash and crush the strawberries with a potato masher. Heat mixture to a medium simmer for about 12 minutes. Add zest and lemon juice and then heat for another 10 minutes. Stirring ocasionally Put a plate into the refrigerator and after you've cooked the mixture for 22 minutes add a tsp of it on the plate and check the consistency. If it appears runny still cook for another 10 minutes. When finished the mixture should mound up on the plate and not run all the way down the plate.
When finished add the Cointreau and pour into your jar.
Find a piece of toast and some tea and enjoy.