Last night I set out to make strawberry jam. Again. Because last year it was delicious.
A big hit.
But that would be boring for you now wouldn’t it? So new year, new jam.
Keepin’ in interesting.
Hopefully.
If you are a lucky recipient of my jams, have no fear, strawberry jam will still be made.
Just not blog posted.
I’ve got plenty of local strawberries!
Based purely on what was in the fridge without any planning,
I went patriotic and made strawberry and blueberry jam.
I prefer to call it, Double Berry Uncle Sam Jam.
Maybe next year it can be made with my very own blueberries!
This year they are turning blue one by one and I’m eating them straight from the bush as they do.
I hope to have so many in the future that I couldn’t eat them fast enough
and would have to make some jam.
I guess I should be practicing my self control too!
Getting back to the jam, I should tell you that I also added a little kick of lemon zest and juice.
It’s not needed if your prefer the pure berry flavor. I just think it makes the jam taste fresh and bright!
What you’ll need:
- 4 cups mashed strawberries
- 2 cups mashed blueberries
- zest of 1/2 lemon
- juice of 1/2 lemon
- 4 1/2 cups sugar
- 1 box less sugar pectin (I use Sure Jell)
- 6 sanitized jars, rings, lids
What you’ll do:
- Bring berries, 1/4 cup sugar (from the 4 1/2 cups), and pectin to a rolling boil.
- Add remaining sugar and stir well.
- Bring to a rolling boil again and allow to boil for one minute.
- Ladle into jars to 1/8 inch from the top.
- Clean the jar rims and place the lid and ring on the jar.
- Process for 10 minutes in boiling water.
- Jars are sealed if the center of the lid is pressed and it doesn’t bounce back.
It’s another round of successful jam making for me!
Every jar sealed, except for one of course. That’s the one I don’t even bother to seal!
I know we’ll go through it faster than it would go bad in the fridge.
No sense making and then immediately breaking a seal.
So far I’ve enjoyed this jam on some whole wheat beer bread
and in a white chocolate peanut butter and jam sandwich.
And no, my mouth hasn’t turned blue. Yet!
