Over the last few years so many of the staples of my kinda stay-at-home mom life have slipped away as I have morphed into the working-at-the-office mom. Even though I covered my garden with grass seed this year and never got a chance to plant new strawberry plants to replace the old ones that stopped producing, some things must remain.
In our house--that one thing is homemade Strawberry Jam! My family acts like the world is coming to a screeching halt if we run out of strawberry jam and gasp! they have to eat store-bought. I have been making "Aunt Esther's" strawberry jam for at least as long as we've had children. The recipe originates from Mennonite Country-Style Recipes and Kitchen Secrets by Esther Shank, Brandon's aunt. I want to share the recipe as an easy and delicious treat.
Cap and Rinse Strawberries (about 1 quart per batch). I make double batches.
Crush Strawberries into a Puree
Combine 2 cups of Crushed Strawberries with 4 cups of Sugar until completely combined. Let stand for 10 minutes.
While the Strawberries stand, mix 1 box of regular Sure Jell with 3/4 cup of water in a small saucepan. Heat the mixture to boiling. Let boil for 1 minute, stirring constantly.
Remove from heat and combine with strawberry mixture. Stir constantly for 3 minutes. Then ladle into jars or freezer containers, leaving 1/2 inch headspace.
Let the jam sit at room temperature for 24 hours and then freeze. Makes approximately 4 3/4 cups.
That was our Friday fun a few weeks ago. 10 batches later, we are stocked for another year.