It was supposed to be strawberry jam
- By MyVeggieHeven
- June 24, 2014
- No Comments
I have tried to grow strawberries in my garden but the soil just isn’t acidic enough. I get a few measly berries and then nothing so I have given up. Luckily there is a farm nearby that I have been going to for years for you-pick strawberries. I picked 2 large baskets last week and set to making the jam my husband requested. I searched several internet recipes and was frankly alarmed by the amount of sugar that each one called for. I decided to modify. In the pot with my 16 cups of de-stemed and hulled strawberries went about 6 cups of sugar, juice from one large lemon and pectin. I would mention the amount of pectin but I kept adding more and more that I have no real idea how much ended up in it.
My beautiful fresh and very sweet strawberries put out a lot of liquid and natural sugar. I’m so glad I didn’t add any more sugar like the recipes were calling for. It would have been WAY too sweet. They I let it come to a boil. And cook….and cook….But I didn’t want it to taste like cooked strawberries. I wanted a “fresh from the fields” taste. I kept adding pectin hoping it would thicken. It just never really got there. I ladled it into jars and canned it anyway. After 2 days (which I’ve read gives the pectin time to “set up”) I opened a small jar. Nope. No where near thick enough. I opened a few of the jars, threw it back in the pot, and heated it back up with rhubarb. That worked a bit better but still not the glorious bright red jam I was hoping for. I crumbled and added a small bit of corn starch (which I did not see in ANY of the recipes!) to get a thicker consistency.
I have not given up! We are approaching the last few days of the fresh you-pick strawberry season and I will go back this week to get more and try again. My husband is a jelly/jam guy and strawberry is a favorite. If I manage to get that batch made, I’ll report back.
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