Tra­di­tional Straw­berry Jam (Com­pli­ments of BALL )

The Advance of Bucks County - - BUCKS COUNTY BUSINESS -

Aweek or so ago, my friend, hathryn Ben­ziger, kindly gave me a jar of her home­made straw­berry jam. tell, f’m not sure f can ever have store bought again! The sin­gu­lar taste of­fers a sweet, fresh­ness that only home­made can ac­com­plish. te talked a bit about the process be­cause it is be­lieved to be daunt­ing, but hathryn claims the ease with which she makes and cans her jam as­sures that she re­peats the process, ev­ery year, while the straw­ber­ries are at their peak.

The process be­gins at the lo­cal Farmer’s mar­ket. hathryn buys mul­ti­tudes of straw­ber­ries. phe gets them home, where she washes the berries, and re­moves the stems. The sup­plies are as fol­lowsW iarge ptew pot, large saucepan, about O lbs. of berries, can­ning jars, two cups sugar, and one lemon. Be­fore cook­ing, blend the berries in a blender. mlace all in­gre­di­ents in a saucepan, squeez­ing as much of the lemon as is pos­si­ble. Cook over medium heat for about 45 min­utes, stir­ring of­ten. As you cook, a pink foam will for on the top. This needs to be spooned off as soon as it oc­curs. po, now in a larger pot , boil the lids, and jars for about NM min­utes. This ster­il­iza­tion will keep all nasty germs and mold from ru­in­ing your jam.

Your jam will be ready when the color em­bold­ens from a pink to a deep red, and thick­ens. ft will still be a pourable con­sis­tency.

The best test is to pour some of the mix­ture onto a din­ner plate, let cool a bit them run your fin­ger staight through. ff the line re­mains and does not re­con­nect, it’s ready.Then, re­move the jars and lids from the hot wa­ter with tongs and let them dry on folded pa­per tow­els. ptand the jars up to be filled, and do so, leav­ing about NLO inch at the top. hathryn then takes the two-part lids and puts them on each jar, su­per tight, then she turns them up­side down and sets the jars on a cleans dish towel. hathryn uses the more in­volved method to have straw­berry jam all year long, but there are shorter meth­ods as well.

Jam can be ant fruit fla­vor. Just be sure to use the fruit in sea­son, and check for lev­els of pectin. mectin is the key to co­ag­u­la­tion. ff the fruit lacks pectin, you can add it.

hathryn learned the jam mak­ing process from her mother , years ago. jak­ing Jam be­came an an­nual tra­di­tion, and hathryn’s daugh­ter hate, will hope­fully con­tinue the tra­di­tion. f must say, some of the best culi­nary cre­ations are those handed down from one gen­er­a­tion to an­other.

ptraw­ber­ries, lemon juice, Ball® oealFruit® Clas­sic mectin and sugar com­bine to make tra­di­tional straw­berry jam.

N.F mob­mAob boil­ing wa­ter can­ner. eeat jars and lids in sim­mer­ing wa­ter un­til­ready for use. Do not boil. pet bands aside. O.F CljBfkb straw­ber­ries and lemon juice in a 6- or U-quart saucepan. drad­u­ally stir in pectin.

Bring mix­ture to a full rolling boil that can not be stirred down, over high heat, stir­ring con­stantly.

P.F ADD en­tire mea­sure of sugar, stir­ring to dis­solve. oe­turn mix­ture to a full rolling boil. Boil hard N

minute, stir­ring con­stantly. oe­move from heat. pkim foam if nec­es­sary.

4.F iADib hot jam into hot jars leav­ing NL4 inch head space. tipe rim. Cen­ter lid on jar. Ap­ply band un­til fit is fin­ger­tip tight. 5.F molCbpp in a boil­ing wa­ter can­ner for NM min­utes, ad­just­ing for al­ti­tude. oe­move jars and cool.

Check lids for seal af­ter O4 hours. iid should not flex up and down when cen­ter is pressed.

jakes about U EU ozF half pints

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