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Lisa's Strawberry Jam In Overland to Cariboo, Lisa and her family discover wild strawberries and enjoy a supper of strawberries with fresh cream from Bossy the cow. Strawberries only come into season for a few short weeks each summer. Although you can buy imported berries all year round, fresh and locally-grown ones taste much nicer. One way of preserving the wonderful taste of strawberries -- so you can enjoy them even in the middle of winter -- is to make strawberry jam. This no-cook jam is easier to make than traditional jams, which have to be cooked on the stove. Make sure you ask for help from a grownup before you start! Ingredients
Instructions Make sure to ask for permission to use your kitchen before you start! Have an adult around to help out. 1. Wash and rinse the Mason jars and their lids. 2. Wash the strawberries and cut out their stem and any leaves. Crush with a fork or a potato masher. You will need 1-3/4 cups crushed berries in total. Set aside any extra berries for another use. 3. In a large glass or ceramic bowl, mix together the crushed strawberries and sugar. Mix well and let stand for about 10 minutes. 4. Stir in the pectin and lemon juice. Stir well for another 3 minutes. 5. Carefully spoon the jam into the Mason jars, leaving about 1 cm (1/2 inch) at the top. Stir carefully with a wooden or plastic spoon to remove air bubbles. 6. Wipe the rim of the jar with a paper towel to remove any spills and cover tightly. 7. Place in refrigerator until the jam sets (tilt jars slightly to see if the jam is still runny). Once the jam has set, place the jars in the freezer. 8. The jam will keep for up to 1 year in the freezer. Let thaw in the fridge before using and keep refrigerated for no longer than 3 weeks. Do not re-freeze the jam once it has been thawed. |
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