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| Strawberry Jam |
Last weekend, my husband and I set off to go strawberry picking in Markham. We went from one farm to another, only to discover that they no longer exist. The land has been sold to housing developers. Good-bye agriculture!
We were really hoping to pick our own strawberries, however, the one farm we found that still allows you to do so, had been closed to the public that day and selling from their fruit stand along the roadside. We ended up purchasing 2 flats at $23.00 each.
When making jam, I'm not one to use pectin or any other type of thickener aside from sugar. I like making jam the old fashioned way. The boiling time takes a little longer, that's for sure, but at least I'm not using something out of a box containing ingredients I've never heard of.
When making this jam, I followed the 'for every 2 lbs of strawberries, add 2 cups of sugar and 1 cup of water' method. Since I made a bigger batch, I just cut back a bit on the sugar and water and that's just due to personal taste.
In the past, I've always just slowly brought a large pot-full of strawberries plus one cup of sugar and one cup of water to a boil, slowly stirring in more sugar to thicken the juices as the strawberries simmer for hours. The problem with this method is that I don't measure the weight of the strawberries nor do I take note of the amount of sugar added. This method may be time consuming, but it sure does make for the most tastiest jam ever.
Since it's going to be a few weeks before cherry season arrives, I'm thinking of experimenting with alternative sweeteners. I plan to work with small batches of strawberries to see what works best. I'd like to find a better alternative to white sugar. Perhaps natural honey or agave would work. Any suggestions?
Strawberries
Sugar
Water
METHOD:
For every 2 lbs of Strawberries, add 2 cups Sugar and 1 cup Water
1. Bring to a slow boil and then reduce heat to simmer.
2. Skim foam from top and discard.
3. Ready when thickened to your liking. (The longer it simmers, the thicker it gets).
4. Add a splash of lemon to remove any bitterness.
5. Sterilize jars (dishwasher).
6. Fill jars with strawberries and place into a pot of hot boiled water to seal the jars closed.
Yum! I love canning season and this jam looks delicious! So sad that many of the pick-your-own farms were gone, though.
ReplyDeleteNothing looks quite so good as a row of jars filled with freshly made jam - wonderful. We too used to have loads of pick your own, they are very hard to come by now. Strawberry jam is one of the best.
ReplyDeleteI have never made jam but have a serious love for it! And the fact you even go and pick the fruit to make the jam that is sooo impressive wow! This looks fab you do such great work!
ReplyDeleteI'm another one who has never made jam! I think i must with the raspberries out my garden.. this looks great!
ReplyDeleteeveryone has been making strawberry jam lately.. i should give it a try since they are in season.
ReplyDeleteThat's sad to learn that all those wonderful pick your own farms have been lost to the developers.. Don't they like jam?? I'm with you on the old fashioned method, I like to know what I'm eating so simple is always best. I've just liked you on Facebook as I wasn't getting updates on your blog, so now I can make sure that I get to see all your posts as they're published :) Thank you also for taking the time to write the lovely comments that always make me smile on my blog, it's very much appreciated x
ReplyDeleteThank you for your kind words. I really appreciate the like. Facebook is very new to me so I'm still learning how to use it with the Ellenbcookery page. Personally, I find Google Connect as the best way of getting all the feeds through your readers list. I have it installed on my side bar for readers to connect.
Deleteoh my, I just realized you are connected. That's odd that you're not getting my posts!
DeleteThere is nothing better than a great pick your own farm, I hope they make a comeback in the next few years. I can't wait to see what you do with cherries, they are my favorite fruit, and I have just discovered old fashioned jam making myself. I like your slow and simple method!
ReplyDeleteI made homemade raspberry jam recently and it was so fun--and I def. avoid pectin.
ReplyDeleteYes to strawberry jam homemade style. Yum!
ReplyDeleteEllen, your jam sounds delicious. I'm a freezer jam, gal, but I admire your from scratch approach. Have a wonderful day. Blessings...Mary
ReplyDeleteEllen, I just went strawberry picking a week ago here in NJ and made some strawberry jam along with some strawberry balsamic jam. I am stunned at how much you payed for strawberries. I paid 12.50 for a 4 quart basket. Your jam looks and sounds wonderful! Have a great day!
ReplyDeleteNothing better than homemade jams and jellies! I follow my mother's old freezer jam recipe.
ReplyDeleteThat's so sad. I hate to see the farms go. I'm glad you were able to find your strawberries though. The jam looks fantastic.
ReplyDeleteOh yum! I have never made jam before, but I've always wanted to. This looks great!
ReplyDeleteI bought all the equipment to can years ago...and then never did it! I need to get it into gear over here! This looks awesome! Thanks for the inspiration
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