Friday, August 27, 2010

Summer In A Jar

This morning I decided that I was going to make some quiches for lunch on Sunday this weekend. Not having everything I wanted, I set out to the farm stand around the corner from my house to pick up a few things. While browsing, I noticed they had quarts of local strawberries for $3.50. My son just kept trying to grab them and eat them (they're his favourite) so I put one in my basket and kept shopping. But, as I was passing the fresh peppers and the crowns of broccoli, I thought to myself - why not make a batch of strawberry jam. I never do it, despite the fact that I know it's an easy enough thing to can. So, back to the berries I went. I picked up 4 little baskets and checked out. My son sat happily eating a small bowl while I hulled 2 quarts and got my jars ready. Within a few minutes, the berries were boiling away and my whole house smelled of super sweet strawberries - something that always reminds me of summer. I quickly canned off half a dozen jars to store in my cellar and one for myself for with breakfast tomorrow morning. It was easy enough to do that I may just make another batch tomorrow with the remaining berries... then again, I think I may use them for with Strawberry Shortcakes!
Here's the recipe I used for one full batch.
4 cups of fresh berries (hulled - the greens removed)
7 cups of white sugar
1/4 cup of lemon juice
1 packet of liquid pectin
1/2 tsp. butter
Sterilize 7 - 250 mL jars in hot, boiling water after washing them and place in an oven on 125 degrees to keep hot. Put washed lids and screw tops in a pot of boiled water that's now simmering. Place everything but the pectin and butter in a large pot. Bring to a rolling boil that cannot be stirred down. Once boiling, add the pack of pectin and stir for 1 minute. Add butter to reduce foaming. Working quickly and carefully, fill one jar at a time with preserves. Once filled, wipe rim clean, place lid on jar and screw on tightly with fingertips. Once tightened, set jar aside, on a board or towel with another towel over top to keep hot and away from any breeze. Fill all jars until jam is gone. Let sit for 24 hours to set under the towel. Jars are sealed properly if each lid is tight with no movement when pressed. Label jars and store in a cool, dry place like a cellar.
As I'm writing this I can hear the pop of a jar every so often, meaning that they're sealing nicely!
A jar of strawberry jam is the perfect little addition to a thank you or as a small hostess gift. They look especially pretty when you take the time to make a nice little label, add a swatch of a pretty vintage fabric over the lid and secure it with a piece of ribbon or my favourite, bakers twine.
Who could resist such a delectable treat?
This is the farm stand down the road from me where I buy all of my fresh fruit. They have a great selection, good prices, great quality and they always seem to be open! Oh and the handsome man at the counter happens to be my dad. He was being a good husband and picked my mom up some peaches for fresh peach pie.


  1. Thanks for sharing your sweet farmstand with us and the recipe you so carefully wrote down. Have a wonderful weekend.

  2. i am now a fan of your blog. every post is so so beautiful and draws you in immediately.


Thanks for leaving your comments! I always love reading them. - Maria