{Recipe} Strawberry Jam (using natural pectin)

More strawberries! 8 quarts is a lot to go through so you still have one more strawberry post coming! It’s a yummy recipe for Pudobbler…. Next Friday, it’s coming!

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Ingredients:
■ 8 cups of hulled strawberries
■ 2 lemons
■ 3 cups of sugar

You’ll need a peeler (or a zester). This recipe can be canned as well but I freeze mine. I have a large freezer but a small pantry!

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Zest both lemons into a large pot. Juice one lemon into zest. Reserve the other lemon you will use it momentarily.

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Pour your sugar into the pot. Heat over high heat stirring to incorporate. Juice second lemon over sugar mixture. Heat until your mixture turns into a syrupy substance.

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Add strawberries. Mix to coat. Remove from heat but leave stove on. You’ll only be away for a minute or two.

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Mash.

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Return to heat. Natural pectin does not foam like commercial pectin does. Stir like crazy. Not really but you do need to stir constantly. Eventually you will see a change from a thin substance to a thicker constancy.

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Remove from heat. This time you can shut the stove off. Cover with a towel. This will keep the heat in but will let the substance thicken. It will also cool it slowly for packaging.

After a few hours, it’s time to separate and package. I put 8 ounces per bag and had 3 bags plus 8 ounces for the jar in my fridge.

Now you have to make some biscuits so you can eat jam! Or peanut butter samdwiches! Yummy!

~ Hope

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