2013 Strawberries

Paul picked strawberries at a patch not too far from here with Grandma yesterday. It’s an annual event for them… πŸ™‚

He brought home 12 quarts, and today I did a marathon jam day & made 4 batches. Should be plenty to last us one year of kefir shakes plus a few pb&j sandwiches! πŸ™‚

Here’s how we make each batch of jam:

1/3c (44g) pectin from the bulk food store
5c slightly pulsed strawberries
1 dab butter

Mix 3 ingredients above. Heat in tall stainless steel stock pot over high heat, stirring continuously until rolling boil. Quickly dumped in pre measured 7c (1,568g) evaporated cane juice.

[Yeah. That’s ALOT of sweetener. A bit of jam goes a long way, though. A tablespoon of jam a day goes into our kefir shakes each morning. So…1T divided by 4 people = 3/4t of jam each. And 1 quart of jam lasts us a little more than 2 months…]

Brought it back to a rolling boil & set timer for one minute longer. (Still stirring continuously…) Removed from heat. Skimmed off foam & placed it in a bowl to enjoy with butter on toast…mmmmm! πŸ™‚

Poured remainder into glass jars. Let sit for 24 hours – no lids. Tomorrow I’ll put the lids on & freeze them. Yielded: 2+ quarts.



Lord willing, they’ll go picking again so we can dehydrate a bunch next. πŸ™‚

2 thoughts on “2013 Strawberries

  1. Rachel Gurnish

    Curious about the no lids, it is shelf stable not freezer jam correct? How are you sealing the jars/lids? I’m looking forward to picking our years supply next week or so!


    1. Dawn Roberts Post author

      We do freeze it. Not sure about “shelf stable”… Guess I never thought about following/investigating “today’s processing protocols”. We just follow a family recipe that’s been passed down & has always worked great for several generations! πŸ™‚

      We let the jam sit out a day to make sure it sets. The next day we screw on a lid (or use foil if we don’t have any) and freeze it. πŸ™‚

      Have fun playing with your jam next week! πŸ™‚



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