What do you do when you have a pile (and when I say pile, I mean a whopping pile) of strawberries from the nicest farmers in town?
We make jam!!! 😀
First, we cut the stem off and weigh the strawberries.
All you need to add to the strawberries are sugar and lemon.
Then…you stir and stir and stir!
We all took turns stirring the pot so it wouldn’t burn…it’s harder than it looks.
Ta-daaa!!!
It ended up being a pretty big batch since we made jam in two pots. The kitchen smelled amazing. The minute we decided it was done, we tried it out on top of yogurt. And of course, we patted ourselves on our backs because it was delicious! (hehe!)
It’s really simple to make so if you ever get your hands on a bunch of strawberry, here’s the recipe:
Homemade Strawberry Jam
Ingredients:
1,400g Strawberries
1,400g Sugar
(or 1:1 of strawberry and sugar)
1/2 Lemon, squeezed
Directions:
1.
Cut up the strawberries.
Place in pot.
2.
Add the sugar.
Let the strawberry and sugar
sit in the pot for 15-30 minutes.
3.
Turn the heat on high and start to stir.
Smash a bit of the strawberry while stirring.
Once the juice from the strawberry starts to boil
turn the heat to medium and continue to stir.
Also, remove the foam.
4.
Once it starts to thicken
add the lemon juice and mix in.
Turn the heat on high one last time.
And it’s done!
Kaori Square Feet 
yum yum 🙂
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I remember my mother's pantry, with rows and rows of home-made jam, preserves, pickles, cookies, rusks …
Sigh. My mother's pantry was roughly the same size as my entire Tokyo apartment. Quadruple sigh.
PS: Strawberry jam on vanilla ice cream!
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My mom went through a phase. I remember the layer of once-molten paraffin on top of the jam (or was it jelly? Jelly, I think. There was some pectin involved).
It looks like you couldn’t congratulate yourselves verbally because your happy mouths were too busy to speak, leaving you with only the recourse of patting and the concerto of confident, “Mmmm”s kept time to and conducted by those knowing, satisfied nods to each other.
“Ru’s “Strawberry jam on vanilla ice cream.” Yes! The jam or maybe strawberry syrup would have gone well yesterday on top of the Greek yogurt I filled the scooped-out cantaloupe halves with.
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Yes, it was! :d
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Oh your mother's pantry sounds amazing! I remember when we were back in Michigan, we had a small garden and my mom would can tomatoes by the dozen. We had so many U-pick farms in the area, it was fabulous! I miss berries especially, since they are so expensive here.
Ice cream is on my To Buy list this weekend! 😀
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I had no idea there was a difference between jelly and jam! Somehow I always thought it was a dialect difference, like soda and pop!
Greek yogurt sounds amazing, too! I'm making strawberry jam pancakes this weekend when my friend comes over! 😀
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I used to make huge, single (buckwheat) pancakes, smear them with (usually grape) jelly, then roll them up. (Toothpicks could be useful, here, to keep them from unrolling.) It should work with strawberry jam too.
One of my favorite uni dorm foods was the rarely-appearing strawberry pancakes (with chunks of strawberry in the batter). Strawberries go well with pancakes, don’t they?
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