When someone posts on facebook that Walmart has Strawberries for 88cents I don’t waste any time in heading out and grabbing some. Our store is notorious for running out of things fast, especially when it’s on such a great sale.
Once I had the kids out the door to school, I headed over to grab some Strawberries, more canning lids, and sugar – because we were out of sugar. I knew before I even picked up my families favorite fruit what we’d be using them for. 2 lbs for jam, 2 lbs for curd and 2lbs for the kids to snack on.
Whenever I start canning things I feel like I channel my mom. I can’t remember not having some sort of canned goods in our pantry, and the last couple of years we spent a lot of time doing our canning together. It’s one of the many skills I’m glad my mom taught me how to do.
Strawberry Jam
2016-01-17 17:40:54
You’ll never buy store bought again, when you make this Strawberry Jam
Ingredients
- 2lbs Strawberries, hulled and halved
- 2tsp lemon zest
- 3 TBS Lemon Juice
- 4 cups Sugar
- 6 jelly jars, lids and rings – cleaned and sterilized
Instructions
- Combine the Sugar, zest and Juice in a medium sauce pan.
- Cook over low heat for about 10 minutes, or until the sugar is dissolved.
- Add strawberries, and continue to cook over low for about 20 minutes or until they start to release juice.
- Stir.
- Boil slowly until you get a gel state. Fill 6 jelly jars (or 1/2 pint).
- To seal the jars –
- After filling your sterilized jars, wipe down the rims.
- Dip the lids in boiling water, and then place on jar.
- Twist ring to finger tight.
- Process in a water bath for 10 minutes.
- Set on a towel on your counter, and listen for the lids to pop. S
- tore in pantry for up to 2 years (but you’ll use it up sooner!)
Notes
- You can tell it’s thick enough by putting a plate in the freezer for a couple minutes, and then putting some jam on it. If it gels up, you’re good! If it’s still runny, keep boiling.
Home Maid Simple https://www.homemaidsimple.com/
Strawberry Curd
2016-01-18 04:24:42
Layer in cake, top over vanilla ice cream, or eat Strawberry Curd by the spoonful.
Ingredients
- Strawberry Curd
- 2lbs Strawberries, hulled and halved
- 1 cup sugar
- 1 stick unsalted butter
- 4 large eggs, beaten
- 4 jelly jars, lids and rings – cleaned and sterilized
Instructions
- Place strawberries and 4 TBS water in a medium saucepan over medium heat.
- Bring to a boil, then simmer for 5 minutes, until strawberries are soft.
- Place a mesh sieve over the top half of a double boiler.
- Using a slotted spoon, move the strawberries to the sieve.
- Push the pulp through the sieve the best you can.
- Once it’s through, add the remaining pulp to the pan as well.
- Place over bottom boiler filled with water.
- Simmer over medium heat.
- Add sugar, eggs and butter. Stir constantly until the butter melts, about 10 minutes.
- Turn the heat up, and continue stirring for another 10 minutes.
- Turn off the heat, stir once more, then pour into your jars.
- To seal – follow the same steps for jam. Process for 10 minutes in a water bath.
- Store in the fridge for up to 2 months.
Notes
- If you don’t have a double boiler, you can improvise with 2 pans stacked on top of each other.
Home Maid Simple https://www.homemaidsimple.com/
