By Sunday, my lovely strawberry harvest had been re-invented as a stack of mason jars filled with ruby red goodness. Making strawberry preserves is not difficult, although it ‘s a process not everyone is familiar with. When considering a good place to start when learning to preserve produce, strawberry jam is a great option. Its high acidity level means no pressure canner and, so long as you follow the directions, the worst that will happen is that it won’t gel properly and you’ll still have a great ice cream topping (I know, it’s happened to me).
The recipe I used can be found in the Sure Jell package. This is an ingredient easily available in your local grocery store – typically near the Jello. However, I also found it online (so I would know what I needed on my trip to the store) at http://www.recipezaar.com/Strawberry-Jam-58523.
A few side notes, the recipe calls for “crushed” berries. I started this process with a large bowl and a potato masher, but my family had texture issues, so I finished the job with my food processor. Also, you need to use heated jars. I cleaned my in the dishwasher and just filled them warm out of the dishwasher. Always use new lids for safety and don’t worry when they don’t gel right away. It happens while they are cooling – good luck!
The recipe I used can be found in the Sure Jell package. This is an ingredient easily available in your local grocery store – typically near the Jello. However, I also found it online (so I would know what I needed on my trip to the store) at http://www.recipezaar.com/Strawberry-Jam-58523.
A few side notes, the recipe calls for “crushed” berries. I started this process with a large bowl and a potato masher, but my family had texture issues, so I finished the job with my food processor. Also, you need to use heated jars. I cleaned my in the dishwasher and just filled them warm out of the dishwasher. Always use new lids for safety and don’t worry when they don’t gel right away. It happens while they are cooling – good luck!
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