Back in the day (when we had a carload of young pickers), we would fill the trunk with baskets and go to pick in the fields.
Now we buy berries picked by others...
This year, Terry and I decided to make strawberry jam, just as I used to years ago.
Terry has never helped, so he was shocked at the ratio of berries to sugar:
- 3 3/4 cups of mashed fresh berries to 7 cups of sugar and a quarter cup of lemon juice
Remove the pot from the heat and stir in a package of liquid pectin (Certo) - and continue stirring for another 5 minutes.
We put the jam in glass jars, but didn't seal them, as we store them in the freezer, not on a shelf.
It isn't really that much work... I don't know why we don't make strawberry jam every year!
Marlene, check out Pomona pectin. It's a citrus pectin, and uses calcium (inckuded) to make it set, unlike the certo kind that rely on sugar. You can make jams/jellies low enough in sugar (or artifical sweeteners, if that is your thing) that the flavour of the fruit really comes through! Great for diabetics - just a bit pricier than the other stuff.
ReplyDeleteThanks! I had never heard of it.
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