It’s strawberry season! Which means jam, waffles with strawberries & whipped cream, crepes, hot fudge sundaes, smoothies… Love these berries! Carly on the other hand is still a little skeptical. She keeps making a weird face like she’s not quite sure about it but eats it anyway, very slowly. She loves food and has always been a pretty good eater. She even ate and loved the salmon I made last night!
If you haven’t ever made homemade jam… you MUST! Seriously, it’s like discovering a whole new world. And once you try homemade you’ll never go back. I guess you can call me a “jam snob” because if it’s not homemade then I’ll definitely pass!Plus this recipe is super easy because you aren’t required to do real canning where you have to worry about properly sealing jars and worry about the risk of killing the fam (botulism). You just cut the berries, smoosh em, add pectin, heat to dissolve the sugar, store it in jars or Tupperware containers, and freeze (all except the one jar that you will find yourself devouring quite quickly).Now with all that jam you can smear it on toast, rolls, pancakes, scones, make peanut butter & jam sandwiches, and it even tastes awesome between layers of a cake or swirled into batter like in my Raspberry Coffee Cake. Anyone have any other ideas for how to get more jam into my belly (other than by the spoonful)?
- 3¼ cups strawberries, mashed
- 1 box Sure Jell fruit pectin
- ¼ cup lemon juice
- 1 cup Karo syrup
- 4½ cups sugar
- Mash berries with a potato masher (it will still have some texture so use a blender if you want it completely smooth) and place 3¼ cups in a large pot.
- Sprinkle some of the pectin over the mashed berries, stir, sprinkle again... repeat until all of the pectin is mixed in.
- Set the timer for 30 minutes and allow the the berries and pectin to sit. Give it a stir about every 10 minutes.
- Mix in the lemon juice and Karo syrup and then the sugar 1 cup at a time.
- Cook the jam over medium heat (shouldn't get hotter than baby's milk) until the sugar is completely dissolved (this takes about 5 minutes).
- Pour jam into clean jars or small Tupperware containers. Place in the refrigerator or freezer.*
Recipe Source: RaeJean Eisenhauer