Today, something a little different. Instead of sharing my menus for the week, I thought I’d share a recipe I love to make. It’s perfect for this time of year: strawberry jam. Growing up, I called it strawberry jelly, but I’ve since learned that jelly is made from fruit juice, not fruit pieces, and is therefore clear; jam contains crushed fruit and is less stiff than jelly; and preserves contains chunks of fruit.
I will persist in calling it strawberry jelly, but I hope that clears the difference up for you officially 🙂
EASY STRAWBERRY JAM
Wash, stem and crush 4 cups of strawberries, or enough to make 2 level cups of fruit puree. Place this into a larger bowl and mix in 4 cups sugar and 1 tablespoon lemon juice. Let this mixture sit for 10 minutes.
Meanwhile, mix 3/4 cup water and a package of fruit pectin (we use Jel Ease brand and I urge you to look for it: here, it costs .69 per box rather than the $2+ price for many other brands. My mom finds it at Save-A-Lot) in a saucepan over medium heat, stirring constantly until it comes to a boil. Boil hard for 1 minute and then immediately pour this mixture into the fruit. Stir for 3 minutes, and then pour into jars.
Let the jars sit, covered, at room temperature for 24 hours. Store jam in the refrigerator, where it will keep for 3 weeks, or in the freezer, where it will keep almost indefinitely (although I predict it won’t last too long).
NOTE – it’s critical to measure all items accurately. For instance, don’t try to reduce the sugar – this will cause the jam to not set properly.
Try it for your family, and I guarantee you they will love it!
What’s on your menu plan Monday?