Strawberry season is here, if you love strawberries, it’s the best time to pick your own strawberries. Last week on a fine sunny day my family went for a strawberry picking …it was super fun. Picking your own strawberries is the best way to know that you are getting the freshest strawberries. Luckily there were more than few farms near my place but we chose a one which is little far off, heard they have the very tasty strawberries and sure they did. My kids loved exploring the strawberry field, my boy was busy looking out for big ripe ones and my girl was busy playing on the farm rather I would say destroying the plants. Most of the berries went into the basket but not before tasting few. Actually when we went there most of the strawberries have been picked but still we managed to pick two basket full of good ripe ones.
After eating the fruit and making juices and smoothies out of it, still lots of berries were left, so I ended up making the strawberry jam. For just three cups of mashed strawberries gave me seven 8oz jars of jam. To extend the jam’s shelf life, processing the jars is more important.
Strawberries cut and mashed – 3 Cups
Sugar – 5 cups
Pectin – 1 packet (1.7oz)
8oz Jar – 7
1.Processing the bottles- clean the jars and lids and boil them separately for 10 mins.
2.Rinse, hull and cut the strawberry and put in a bowl and mash them with a potato masher until no lumps. Mix 1 packet of pectin to the strawberry.
3.Bring the mixture to boil, stir in the sugar and continue boiling, stirring in between. Use a spoon to remove the foam from the surface.
3.Boil until the mixture thickens for about 20 to 30 mins in a medium heat.
4.To perform the gel test, take a half chilled steel spoon full of mix and bring it to room temperature on the spoon, if it thickens up to the consistency of your choice, the jam is done. If not add little more pectin and bring it to boil for a min.
5.Remove from heat and cool for 10 mins and remove the jars from the hot water without using your hand and pour the jam and seal it and enjoy it.
A scoop of vanilla ice cream topped with this jam at its best.