Monday, June 7, 2010

Strawberry Jam makes babies happy!

What do you do when you purchase an entire flat of strawberries at the Farmer's market and *gasp* you can't devour them before they go all mushy and gross???

Make Jam!
More exactly... freezer jam. It's so easy and the results are amazing. And since I had a pint of blueberries in the fridge that needed to be eaten, I added them to the jam, too! (if you prefer all strawberry, just omit the blueberries and add an extra cup of mushed strawberries.)
Easy, right?

What You Need:

1 cup crushed strawberries
1 cup crushed blueberries 
4 cups  sugar, measured into separate bowl
2 Tbsp of fresh lemon juice
1 pouch CERTO Fruit Pectin (usually on the baking isle at your grocery store)
5 8oz jelly jars
Remove stems, wash and dry fruit and mash away (not too much, I like a couple chunks in mine). 
In a separate bowl, mix 1 pouch CERTO Fruit Pectin and 2 Tbsp. lemon juice in bowl.
Stir together the fruit mush and sugar until sugar is mostly dissolved. Slowly add fruit pectin to the mush and stir together for about 3 minutes. 
Finally, fill all containers to within 1/2 inch of tops and cover with lids  Let stand at room temperature 24 hours until set. Jam is now ready to use, woohoo!
This will store in your refrigerator for up to 3 weeks or in your freezer for up to 1 year. 
We use it on *everything* (well almost). It's delicious on toast, ice cream, mixed in with plain yogurt or even in milkshakes (yummy)! I also use it in my baking, just be sure to modify your sugar in your baking recipes because this stuff is very sweet. 

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