Strawberry Jam

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(Whew, back up and running finally! Sorry for the delay!)

There’s something about home-made jam. When we decided to go strawberry picking this year, I already had one thing in mind for the strawberries: jam. But how do you make jam. I had no idea. So… Internet to the rescue!

Bernardin, friend to Canadian home canners everywhere, provided me with everything I needed. (Actually, it turned out that the pectin I’d bought also had recipes inside.) I found the recipe I wanted, and got to work.

And wow… what a lot of work. However, two (or was it three?) hours later, I had 12 jars of fresh strawberry jam (as well as a Tupperware container of “leftovers” which went directly into the fridge) and one jar of “foam jelly.”

I actually did the jam in two batches, and I messed up on the first one. I accidentally added the sugar at the same time as the pectin. I realized my mistake too late, but pressed on anyway. I’ve only noticed one difference in the two batches: the first batch has all of the fruit chunk floating near the top of the jar, rather than being spread evenly throughout. No worries, though - I’ve marked those jars as the “mistake batch,” but they seem to taste just as good as the correct batch. (A good stir should solve that problem, anyway.)

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