Strawberry Jam
Ingredients:
2 Quarts of
strawberries: The peak season for fresh strawberries is between April and
October. It’s extended because of advances in technology.
Before my grandfather
on my mom’s side died we would go strawberry picking every summer. My grandma
loved to make jam and it was tradition. Sometime between May and July my mom,
my grandma, my three sisters, and I would rub on the sun tan lotion and head out
to the fields. We would each get a box to fill. We picked for at least an hour,
until our baskets were overflowing.
1 box Sure-Jell fruit
pectin: Strawberries are rich in iodine which is helpful for proper
functioning of the brain and nervous system. They are also a great source of
Vitamin C, folic acid and Fiber.
Once we got back to my grandma’s house we would dumb the
strawberries in giant bowls filled with water.
Then we had to yank the green stems off the strawberries and put the
strawberries in water free bowls. My grandpa would be sitting in the kitchen watching
while on his nebulizer, which he always called his pipe.
7 cups of sugar:
Strawberry Juice combined with honey will reduce inflammation or sunburn. Rub
the mixture thoroughly into your skin before rinsing off with warm water and
lemon juice. Strawberries are also a
rich source of antioxidants and anti-inflammatories which help fight cancer.
After that was done, my grandma would give all us girls a
bowl full of strawberries that had to be mashed. That was always my most
favorite part. I would wash my hands, stick them in the bowl and squish.
Strawberry bits would ooze through my fingers as I continued to squeeze and
flatten. It felt so gross and yet so awesome.
When I finished my bowl mom made me wash my hands again, then sent me
into the living room. My part was done and it was TV time.
Directions:
BRING boiling-water canner, half full with water, to simmer.
Wash jars and screw bands in hot soapy water; rinse with warm water. Pour
boiling water over flat lids in saucepan off the heat. Let stand in hot water
until ready to use. Drain well before filling.
STEM and crush strawberries thoroughly, one layer at a time.
Put fruit into 6- or 8-quart saucepot.
STIR pectin into the saucepot. Bring mixture to a full
rolling boil (a boil that doesn't stop bubbling when stirred) on high heat,
stirring constantly. Stir in sugar. Return to full rolling boil and boil
exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with
a metal spoon.
LADLE immediately into prepared jars, filling to within 1/8
inch of the tops. Wipe the jar rims and threads. Cover with 2-piece lids. Screw
bands tightly. Place jars on elevated rack in canner. Lower rack into canner.
(Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place
upright on a towel to cool completely. After jars cool, check seals by pressing
the middle of the lid with your finger. (If the lid springs back, it is not
sealed and refrigeration is necessary.)
It makes around 8
jars: Homemade strawberry jam is not very healthy for you, but it’s the
best jam I’ve ever had, and it always reminds me of my grandparents and strawberry
summers.
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