Tuesday, April 14, 2009

Strawberry Jam

I did something Saturday I truly enjoyed but have never done before. I made jam! My friend and coworker brought me a half a flat of strawberries earlier in the week from a farm stand near her home. My family enjoyed the fresh strawberries, but we were not eating them fast enough, and I didn't want them to go to waste. So, I stopped at a local hardware store for some canning supplies and Ball’s Blue Book of Preserving. I flipped through the book, and noticed the strawberry jam, but I also noticed the recipe for strawberry rhubarb jam. You know how much I like strawberries and rhubarb, so I picked up some rhubarb at the grocery store too.

Saturday afternoon, after my son’s baseball game, I got started making jam. I don’t really know why, but I loved the process. All of the pots of water on the stove keeping the lids and glass jars hot, and the pot of fruit bubbling away. I was in heaven. I ended the day with 6 half-pints of strawberry rhubarb jam, and 8 half-pints of strawberry jam. I have already given some away, and I am looking forward to making my next batch of jam. My Grandma Nellie made a delicious plum butter I would like to recreate, so I may have my next project.

Strawberry Rhubarb Jam
From Ball’s Blue Book of Preserving
2 cups of crushed strawberries
2 cups of chopped rhubarb (about 4 stalks)
1 package powdered pectin
¼ cup lemon juice
5 ½ cups sugar

Combine strawberries, rhubarb, pectin and lemon juice in a large saucepan. Bring the fruit mixture to a boil over high heat. Add the sugar, and stir until it dissolves. Return the mixture to a boil, and boil hard for 1 minute. Remove from the heat, and skim foam if necessary. Ladle the hot jam into hot jars leaving ¼ inch space at the top of the jar. Clean the jar, and place the two-piece cap on the jar. Process 10 minutes in boiling water. Yields 6 half-pints.

Strawberry Jam
From Ball’s Blue Book of Preserving
8 cups of strawberries, crushed
1 package powdered pectin
¼ cup lemon juice
7 cups of sugar

Combine strawberries, pectin and lemon juice in a large saucepan. Bring the fruit mixture to a boil over high heat. Add the sugar, and stir until it dissolves. Return the mixture to a boil, and boil hard for 1 minute. Remove from the heat, and skim foam if necessary. Ladle the hot jam into hot jars leaving ¼ inch space at the top of the jar. Clean the jar, and place the two-piece cap on the jar. Process 10 minutes in boiling water. Yields 8 half-pints.



Yogurt Biscuits
From How to Cook Everything by Mark Bittman
2 cups of all-purpose flour
1 scant teaspoon of salt
3 teaspoons of baking powder
1 teaspoon baking soda
2 to 5 Tablespoons of cold butter (I used 4 Tablespoons)
¾ cup plus 2 Tablespoons of yogurt

Preheat the over to 450°F. Mix the dry ingredients in the bowl of a food processor. Add the butter, and pulse until combined. Make sure the butter is thoroughly blended into the flour mixture. Add the yogurt and pulse until the mixture forms a ball. Turn the dough out onto a lightly floured surface and knead it 10 times. Press the dough into a ¾-inch rectangle, and use a glass or a 2-inch round cutter to cut rounds out of the dough. Put the rounds on an ungreased baking sheet, and bake 7 to 9 minutes or until the biscuits a golden brown. Serve within 15 minutes. Makes 10 biscuits.

4 comments:

  1. That looks amazing! I'm very impressed. BTW: Thanks for a fun blog. I look forward to every update. Even if I don't see you much anymore, this blog makes me feel like I do!

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  2. Hi Jenny, I'm so glad you're reading, and I miss you too! I keep hoping you will start the blog you were telling me about, so I can hear about your adventures.

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  3. Hi Janice,

    Seeing your jam makes me want to remake my grandma's tomato jam/jelly....I will wait till the tomato glut, but have you ever seen any recipe on this? It sounds weird but is so good! Plus it reminds me of grandma, so it would put a smile on my face to try to recreate it. LOVE your blog~ Dana

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  4. Hi Dana,

    The book I bought has a recipe for Red Tomato Jam. I can make a copy for you. Maybe I'll have to try a batch if my tomatoes come in this summer! Thanks for reading and for your support.

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