We Be Jammin'

I just got back from two weeks on the east coast visiting family.  It's the break between the end of summer school and the beginning of my first sabbatical.  And I am taking this week off, too (with the exception of a department meeting today).  It's amazing what changes two weeks in the peak of farmers market season brings.  When I hit it on Wednesday there were so many different things that hadn't been available when I left--apricots and green beans to name a few.  And we now, even though it is late, have berries in full force.  In fact the day after I got back from the east coast I went strawberry picking at Knapp's up at Green Bluff.  I picked 11 pounds in 45 minutes.  It's a bargain at 99 cents a pound (if you buy a pre-picked ten pound flat it is still a good price at $25).

My intention with these strawberries was to learn to can.  I have wanted to for a while and with the encouragement of friends and the gifts from other friends (one college friend gave me canning equipment for Christmas and another a beautiful canning cookbook--I am indeed lucky).

the first four jars cooling

So, with OCD-like compulsion I read the instructions on making strawberry jam.  My goal was to make jam and have all the jars seal--I really don't want to kill anyone.  I approached this with the same trepidation as I had learning to drive (I remember saying to my driver's ed instructor, "but this is a lethal weapon" referring to the sedan I was getting into).  I read the instructions in all three canning cookbooks I had, those than came with the water bath canner, those that came with the canning equipment, the jars and the pectin.  I even read the basic instructions on the USDA webpage.  I really, really don't want to kill anyone.  So I was really happy when those first four jars sealed properly with the satisfying "pop, pop, pop."

It actually took a lot less time than I imagined and was easier than I expected.  I was so enthralled with those first four jars I started on another recipe using more of those strawberries.  I am now the proud owner of 4 jars of strawberry jam and 6 of strawberry lemon preserves.  I can't wait to do more and to move from jams to pickles and then on to the reason I wanted to learn to can in the first place--tomatoes!

Making Jam

washing the jars

Making strawberry jam really is pretty easy once you overcome the fear of giving someone botulism from the canning process.  It has just three ingredients--strawberries, sugar and pectin.

sterilizing the jars

It takes more work to prepare the jars and boil the water for the canner than it does to prepare the berries and boil off some of the liquid.  Strawberries are high enough in acid content not to need added acid in the jam mixture to make it work safely, too.

mashing the berries

But washing the jars and mashing the berries was all in the service of this beautiful jam.






Strawberry Lemon Preserves

strawberries and lemon--a favorite combo!

My second recipe was just a variation on the first--now strawberry lemon preserves instead of strawberry jam.  The recipe called for macerating the strawberries and lemon slices in sugar overnight.  It is luscious and delicious.  This is one that I already have a friend who has requested a jar!  It is good, sweet and tangy, a little bit different and I think will make a good gift!

I am so pleased that my first few canning attempts appear to have worked well.  And with new confidence I am already planning more things to try--I am a canning fiend.