|Spread softened butter on one side of a slice of bread. Top with jam. Spread peanut butter on the other slice and put them together and enjoy!|
Anyway, I just had one gallon baggie in the freezer, and it wasn't that full. Good, I guess, that means somebody has been making smoothies! but I had to also use my two baskets of fresh berries, meaning I won't have any for Sunday's dessert, unless I ***cough-cough*** buy more, from the store, or maybe a berry stand. Yeah, that's it. I will go check out strawberries from San Luis Berry Farm. If I can't buy them right from the field, then they sell them at New Frontier's Natural Marketplace.
|It looks like jam!|
I put six half-pint canning jars in the dishwasher and set it to rinse and dry. That would be sufficient to sterilze the jars. I could take them out, piping hot, just before filling them with newly minted jam. I got out my Ball Canning Blue Book and checked out the strawberry jam recipe. Five cups berries, seven cups sugar...hmmmm...not quite gonna make it. Then just below that one, there was a recipe for Strawberry Lemon Marmalade. Four cups crushed strawberries, six cups sugar...and I had fresh lemons! Score!!!
|Slicing and dicing the lemon|
I had five half-pint jars with screw-top lids, and one half-pint jar that used to have mustard in it. That one has a plastic snap-on lid and would be going into the frig because I plan on eating the jam very, very soon. I ended up with about a quarter-cup extra jam that didn't fit into any of the jars, so I poured it into a cereal bowl to cool. It was going on to my P&J sandwich...all of it!
Recipe from Ball:
Strawberry Lemon Marmalade
|Boiling the fruit|
1/4 C thinly sliced lemon peel
1 Tbsp lemon juice
6 C sugar
6 Tbs pectin
1/2 tsp butter
Hull and crush strawberries one layer at a time, using a potato masher. Combine lemon peel and water to cover. Simmer 5 minutes. Drain and discard liquid. Add peel to prepared strawberries.
Combine prepared fruit with lemon juice in a 6 or 8 quart saucepan. Gradually stir in 6 Tbs. Ball Original Fruit Pectin. Add up to 1/2 tsp butter to reduce foaming, if desired.Bring the mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Boil hard one minute, stirring constantly. Remove from heat. Skim foam if necessary. Makes 6 half pints.
|Its a messy, sticky job, but somebody's got to do it. Oh darn, some didn't fit into the jars...guess I will have to eat it!|
Maybe I am a little weird, but I actually like making small batches of jam much more than processing a few lugs of fruit all at once. I used to think that was the way to do it, go berry-picking and bring it all home and wash it all up and make cases of jam...in other words, wear yourself out!
But after recently making jam from just a few baskets of strawberries or a dozen apricots or so, I think that is the way to go. It only takes a short while and I can do a lot more variety this way. Right now I have apricot-cinnamon jam, raspberry-nectarine jam and strawberry-lemon marmalade in my pantry, all homemade right here in my tiny kitchen. I think that is sufficient for the time being. But I still want a nap!