Anyway. Last week, the kids and I picked 25 or so pounds of strawberries. Because of our trip to Harrison Lake, I needed to get all those strawberries processed in a really big push on Thursday. Fresh picked berries have a shorter shelf life than those berries purchased in the grocery store, especially since the place we go is as close to organic as you can get in the area. I was so busy in the kitchen, I didn't even start to get things packed and in the camper until after dinner.
I have shared before that I like simple meals while camping. Sandwiches are unexciting, but an easy lunch that can be assembled quickly if we're late to get back to the camper for lunch. Or they can be packed for a picnic while hiking. Youngest kid loves, LOVES her PB&J sandwiches, and homemade jam makes them so much better.
What you need:
- 2 quarts strawberries
- 6 tablespoons Ball Classic Pectin
- 1/4 cup lemon juice
- 7 cups sugar
What to do:
- Wash strawberries; drain. Remove stems. Crush strawberries one layer at a time. Combine strawberries, classic pectin, and lemon juice in a large sauce pot. Bring to a boil, stirring occasionally. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Strawberry-Rhubarb Jam
- 2 cups crushed strawberries
- 2 cups chopped rhubarb (about 4 stalks)
- 6 TBS Ball Classic Pectin
- 1/4 cup lemon juice
- 5 1/2 cups sugar
What to do:
- Combine strawberries, rhubarb, classic pectin and lemon juice in a large saucepot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
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