Every year, we head over to Maxwell's Farm to pick strawberries. Because the spring was so wet and cold, the strawberry season started much later than normal. Usually the season is ending around the 4th and this year, it hadn't even really started. So, after all of our guests left, my mom and I took the kids and met up with our cousins who were visiting. Logan was hilarious and just plopped down and just sat eating strawberries...he was literally like Sal from Blueberries for Sal! We picked 7 pounds and then headed to lunch at The Lobster Shack. The strawberries were so ripe and we made two batches of the most delicious strawberry jam I have ever tasted!
Strawberry Jam (Makes about eight 8-ounce (250 mL) jars
Ingredients
- 8 cups crushed hulled strawberries
- 6 cups granular sugar
Directions
- Prepare canner, jars and lids.
- In a large, deep stainless steel saucepan, combine strawberries and sugar. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Boil, stirring frequently, until mixture thickens. Remove from heat and test gel. If gel stage has been reached, skim off foam. (Note: It took a really long time for our strawberries to gel. From what I read online, it's because the strawberries were really ripe. So, don't fret if it takes your strawberries a long time to gel.)
- Ladle hot jam into jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.
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