We’ve had such nice weather lately that when I was out in the valley this week, I decided to stop at the local berry farm and pick up some berries. I opted to not “U-pick” as I was wearing white pants that day. 🙂 I headed into the market and found the berry counter. After looking at the “flats” I purchased a 15 lb flat of strawberries and 10 lb flat of raspberries. It wasn’t until I got home that I realized how many berries I actually had gotten! I think I was mesmerized by all the good looking red berries haha
Once home I had to decide what to do with 25 lbs of berries! After all you can only drink so many smoothies and eat so much yogourt with berries sprinkled on top. Off to the market to pick up more mason jars, sugar, lemons, and pectin (liquid).
These recipes make one batch. I made strawberry and raspberry jam and the recipes are slightly different but the general idea is the same.
I took the lids off the jars and washed them all in hot soapy water, rinsed well and placed on a deep cookie sheet with 1/2 inch of water in a 300 F degree oven to sterilize them. I leave them in until just before I have to fill them.
Take the lids and place them in a sauce pan with water and bring to a simmer. (Screw caps don’t have to be hot and sterilized.
4 cups prepared raspberries (pick out leaves, stems and rinse quickly)
6 1/2 cups granulated sugar
1/2 tsp of butter
1 pouch of liquid pectin
Use a deep stainless steel pot as jam will boil up quickly.
Add the raspberries and the sugar and use a potato masher to crush. I keep crushing and stirring until the sugar is all incorporated. Add in the butter as it keeps the foaming to a minimum.
Boil over high heat stirring constantly until it comes to a full rolling boil that can’t be stirred down. Add one pouch of pectin and stir in. Boil x 1 min and then remove from heat and skim off any foam.
Place the hot jars on a clean tea towel and using a wide mouth funnel fill the jars up to 1/4″ from the top. Wipe the mouths of the jars so that no stickiness remains and top with heated lids and apply the screw cap and screw finger tight.
Place jars in a hot water bath using a canner, with 1″ above all the jars. Cover the canner with the lid and bring water to a full rolling boil. I boiled them for 10 minutes. Turn off the heat at 10 min and remove the lid and let sit for 5 min. Then using a jar lifter I removed the jars from the water and placed them on another dry tea towel. Within a few minutes you will start to hear the lids popping (they become concave). Do not move for 24 hours.
Then label and put away to enjoy!
I used 500ml (1 pint) canning jars and each “batch” made 3 – 4 jars
3 3/4 cups of crushed strawberries (hull, wash, slice and crush)
4 Tblsp lemon juice
7 cups of granulated sugar
1 pouch liquid pectin
1/2 tsp of butter
Add the sugar, and strawberries and lemon juice and crush until there is no dry sugar visible.
Bring to a full rolling boil and then add the pectin and boil for 1 minute. Follow the remaining directions for filling jars and water bathing as above.
I ended up with 12 pints of strawberries and 10 pints of strawberries, plus I froze a ton of berries as I was getting tired from standing and stirring. Plenty of other recipes to come in future blogs.
LIVE LIFE FULLY ❤