This year has been a prolific year for the rabbits in the garden. I will be pulling weeds for hours than SWOOSH! One will jump right in front of me!
And they come out during daylight with no fears!
But it is Strawberry Season! Crates and crates of them at the Raleigh Farmer’s Market.
So I make jam!
Cook them down and mash them with sugar, lemon juice, and pectin.
And I didn’t core them but used a potato masher to crush them and make a lovely jam
And it was easy!
I used the “Homemade Strawberry Jam” recipe from the Ball jar website: http://www.freshpreserving.com/recipes/strawberry-jam
I found myself Thursday walking around the NC Farmer’s Market in Raleigh. I was amazed the market was just as packed and busy as if it was a weekend.
Luckily, Blueberry season is in and it gave me an idea! I had purchased a box of fruit pectin on a whim of making strawberry jam but never got around to it during the season. Blueberries would make a fine jam, too. Two pints of organic blueberries were $5.00 so it sounded like a good idea and I have never made jam before. It was an amazingly quick process!
1) Wash the Blueberries and remove any stems.
2) Mash the Blueberries with a potato masher. I left some whole.
3) Add the sugar, mix well and allow them to sit for half-an-hour to overnight.
4) In the meantime, add the fruit pectin to water and bring it to a boil.
5) Boil for about half an hour, stirring constantly and it should become a thick jelly.
6) Pour the pectin over the berries and sugar mixture.
7) Mix thoroughly.
8) Ladle or pour immediately into clean jars. Allow to cool a little before screwing the lids on tight.
9) Leave about an inch and a half room for expansion. It may take several hours to a day for the jam to set and thicken.
10) Freeze if you are not going to consume it right away. Allow the jam to thaw for a few hours before using it.
Adapted from Sure Jell No Cook Blueberry Jam recipe on the Sure Jell Fruit Pectin package insert.
Filed under cooking, Food