Strawberry Jam: From Farm-to-Table

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The best thing about early December in South Florida? Hands down: strawberry picking. While the rest of the country is freezing their butts off, we are enjoying delicious, ripe, red strawberries! For this year’s first strawberry picking trip, we went with a group of friends to the U-Pick at Natural Wonders Landscaping in Coconut Creek. Lydia had her own basket to pick strawberries.

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Along with strawberries, they also have hydroponically-grown lettuce (several types), spinach, kohlrabi, chives, basil, cilantro, swiss chard, and several other greens.

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They also had donkeys (and sold donkey food) so Lydia and her friends fed the donkeys.

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I purchased 3.5 pounds of strawberries. We placed some of them in the fridge, but most of them went in the freezer on a large sheet pan and were then transferred into a plastic container.

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Why did I freeze them? So I could make strawberry jam (when I could actually find some time). Well, this morning, I made some time. This recipe made a soft jam that could be used on sandwiches or as an ice cream topping. Here’s the recipe:

Strawberry Jam

(recipe makes about 6 pints)

Ingredients:

  • 5 cups of ripe mashed strawberries
  • 4 cups of organic raw cane sugar

Directions: 

Step 1: Rinse strawberries and remove stems. Place in a large pot.

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Step 2: On low heat, mash strawberries with a potato masher. You will need 5 cups of mashed, ripe strawberries for the jam. Leave some larger chunks to give your jam texture.

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Step 3: Add 4 cups of sugar and turn the stove up to high. Place a candy thermometer and continue stirring until the mixture reaches 220 degrees.

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Step 4: Skim the surface to remove the foam. Ladle the strawberry jam into sanitized jars. I used the half-pint jars. Leave about 1/4″ available at the top of the jar.

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Step 5: To can using everyday household items, place a potholder at the bottom of a large pot and fill with water. Bring to a boil and add jars to the pot. Make sure they are covered with water. Turn heat down to get a lower boil (you don’t want your pot over-flowing) and remove after 5 minutes. Allow to cool and seal. Here are my completed jars of jam.

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My jars are going to be given away for holiday gifts (I hope all my friends/family DON’T read this post because they may just be recipients!) I got some labels printed that say “Carrie’s Culinary Creations” and I wrote “Strawberry Jam” on each label. I also purchased some red quilting fabric with green polka dots. I believe I bought 12″ of fabric.

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I placed a label on each can and added a piece of fabric right under the ring. I used some pinking shears to get a zigzag edge on my fabric. How cute are these little half-pints of strawberry jam??

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About Huppie Mama

Dr. Carrie Wells is a college instructor, blogger, wife, and work-at-home mother to two young children, Lydia (age 4) and Bryce (age 2). Dr. Wells graduated from the University of Florida in 2001 with a Bachelor’s degree in elementary education and in 2002 with a Master’s degree in special education. After teaching children ages 3 – 21 with varying abilities for several years, she completed her Doctorate in special education in 2008 from Nova Southeastern University. After becoming a mother in 2009, Dr. Wells began blogging as Huppie Mama, writing about child development, healthy eating, crafts, and natural living.
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2 Responses to Strawberry Jam: From Farm-to-Table

  1. Traci says:

    Very nice and creative

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    This document was last updated on May 12, 2014