Mmm mmm. I'm just about done making a mess. In the kitchen and of jam. lol
I got 5-12oz jars and 12-8oz jars. I would have had more except I was messing around in here and some of it overflowed. lol Oppsy. :o:D
I'm glad I grew them. The local store had them listed for $2.99 a pint!! :eek:
.....read note to self on previous Monie recipe thread....
Well....my jam didn't jam so well. Bummer! I'm guessing the dang pectin boiled over with part of the berries. That's what I get for leaving the kitchen!
No worries, though! I now have Strawberry Syrup! :D
Besides, my strawberry plants are loaded. I can make more jam in a couple of days.
So, Rick, that's a nice thick steak for supper and maybe some icecream with fresh strawberry syrup on top, for desert? :D
Oh would that I could missy!
Strawberry allergy and my guts are all messed up from years of heavy abuse, so no ice cream or I'm up all night with gut fire!
We planted Cheri a blackberry bush so maybe I can sample a few of those before the Mulies figure out it's there!
So Monie... Wheres the recipe??????:)
Take 5 pints of strawberries, wash and crush them. I usually do it in the pot I'll be using.
Turn to stove to medium high
Add 1 packet of pectin (also add 7 cups of sugar if you are using unsweetened pectin) Stir enough to get the pectin distributed evenly through the strawberries.
Sometimes, I'll add a teaspoon or two of vanilla extract. It makes the jam really yummy!
Everyone's stove varies, so cook the berries until the mixture sheets off a spoon. In other words, the "jam" should not pour or dribble off the spoon as if it were liquid. It should be thickened. If you stick it in the fridge to cool for a minute it should be of "jam" consistency.
After your jam has jammed, fill 8 - 8 oz hot jars, leaving a 1/2 inch headspace and process for 5 minutes.
For those of you who have never canned, you must wash your jars and lids, then keep them in hot water until they are ready to be used. If ladle your hot jam into a cold jar, you will have an instant mess!!
If anyone has any questions about canning, feel free to ask! :)
|All times are GMT -5. The time now is 05:24 AM.|
Powered by vBulletin
Copyright ©2000 - 2013, Jelsoft Enterprises Ltd.
Copyright ©2008 - 2013 Archers Choice Media, Inc.