We had a temporary reprieve from the heat over the weekend. The heat has been so intense the strawberries I picked a few weeks ago quickly turned moldy within a few days. I know, I know, I should have chopped them up and froze them as soon as I got home. I screwed up. I cheated and bought four quarts of fresh strawberries from the farmer’s market on Saturday. But hey, they’re still fresh, local, and organic so I’m only slightly lazy.
Strawberry season is coming to a close in southern New England but the berries were still perfectly sweet. I chopped up about 8 cups and added 6 cups of sugar to a large pot. (holy crap sugar!) This was my first attempt at jamming without pectin. I boiled the berries down till they reach a temperature of 220 degrees aka gel stage. While the berries were cooking I sterilized my jars and lids.
Buying the proper tools made a huge difference. No burning or balancing acts of hot glass jars. Above a shot of my tools and lids ready and waiting. The funnel made for a quick easy pour into the hot jars. I got twelve four ounce cans out of one batch. I decided to go with the smaller jars because I’m hoping to make raspberry and blueberry jam, pickles, and tomato sauce for family Christmas presents this year. Yes, mom you’ll have to wait till December to try my jam. I promise it will be worth the wait. The soft pink strawberry foam I skimmed off the top of the finished jam made for an excellent ice cream topping, total heaven.