strawberry jam

hello. my name is emily and i’m a picky eater.

pretty weird huh? a girl that writes a food blog and is a self-proclaimed foodie (although, to be honest, i hate that word) is a picky eater. but really… when it boils down to it. i am picky. always have been… well my mom swears i wasn’t at one point but i think i was an infant so… i’ve gotten better over the years. i’m coming around to veggies but a) they have to be fresh so b) they stay crisp when cooked. see i have texture issues. which is exacly why i don’t like fruit.

craaaaaazy i know…

i eat apples. but not cooked apples. only apples straight from the tree. well from my grocery store but they came straight from the tree. really the grocery is only acting as a middle man in this equation so he doesn’t count. i don’t like cooked apples because they’re mushy. which is how i feel about most every other fruit. i really like cherry kool-aid and orange jolly ranchers but an actual cherry or orange. nah. i like the flavor that citrus zest gives a dish but don’t actually want to eat that grapefruit. so it makes complete sense that i make strawberry jam every good friday right?

i thought so.

well i do make jam every good friday. and it’s made with pontchatoula strawberries which are the right kind of strawberries if you ask me for my non-fruit eating opinion. i mean pontchatoula has a strawberry festival every year. it’s like the only reason louisiana doesn’t ask the city to leave… ok i’m sure there are other good things but just saying.

since i don’t eat strawberry jam, i can only tell you that people are super excited on the monday after easter when i play delivery girl. so now i’m sharing with you the strawberry jam that apparently has friend’s husbands eating it straight out the jar with a spoon that also has some peanut butter.

i asked for a picture.

strawberry jam

  • 5 1/2 pints strawberries (or 7 c crushed fruit)
  • 7 c sugar
  • 1 pkg sure-jell
  • juice of half a lemon
  • 1 tbs butter
  • mason jars, lids and rings – i usually buy a 12 pk of the 8 oz jars which will be more than you need for one recipe but a flat of strawberries usually makes 2 recipes so… oh and you can totally use jars and rings you have around the house just make sure they’re clean but you CAN’T reuse lids but you can buy just those so…
  1. sterilize your jars, lids and rings. you can do this by boiling everything but i’m not sure the method because i use a way simpler one……. preheat your oven to 175F.  place all your jars, lids and rings on a cookie sheet – make sure they’re not touching. leave in the oven for at least 25 min.
  2. while your jars are sterilizing away in your oven, cut up your strawberries and mash them so that you get 7 c of crushed fruit. put this into a 6-8 qt stock pot and stir in the lemon juice, butter and sure jell. bring to a rolling boil, stirring constantly. add your sugar and bring back to a rolling boil for 1 min. remove from heat.
  3. quickly laddle in your sterlized jars. if you forgot your funnel set that has the perfect canning funnel, have someone helping you and make sure they wear pot mitts because you will most likely spill some molten jam while laddling, trust me. quickly put the lids and rings on each jar and put on a kitchen towel upside down. (i don’t really know why upside down but just do it.) after 5 minutes, flip your jars and then let them set overnight. the next morning, check your seals by pressing the middle of the lid. if it springs back, you need to eat that jar first and refrigerate it.
  4. repeat the above if you decide to buy a flat of strawberries.

if your jam doesn’t set (which mine didn’t for the first time this year)… you will have to remake the jam and it’s really no big deal.

  • 1 box sure jell
  • 3/4 c cold water
  • 2 tbs per cup of unset jam
  • unset jam – up to 8 c at a time
  • clean and resterlized mason jars and rings
  • new lids, sterlized
  1. add the sure jell and water into a small saucepan. stir constantly and bring to a boil for 2 min. remove from heat.
  2. add sugar and 1 tbs per 1 c unset jam of the sure jell / water mixture to the unset jam in a 6-8 qt stock pot. boil mixture for 30 sec. follow step 3 above.

if it doesn’t set after the second time (mine did), give it to friends as an ice cream topping and tell them it has to be put in the fridge.

see. it’s pretty simple even if a little time consuming. i say you make this a yearly tradition in your house too.

oh and one more random fact for you…. me… i like grape jelly and grape jelly only. but i don’t like grapes or grape flavoring unless you count wine. just saying.

oh but i do plan to make some more jam recipes to try things out. why if i only like grape jelly? well i have found a recipe that i feel like would be like the vanilla apricot from la provence that i had at one of their monthly tasting dinners which i figure will pair well with cheese. and my wine.


recipe adapted from: the sure jell recipe insert


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