Recipe- WAFFLES Recipe- PANCAKES
Recipe- PANCAKES Recipe- APPLE BUTTER
1. The first thing we do is sterilize our jars. I run a sterilize cycle on my dishwasher for the jars, but I boil the lids at the last minute so the gummy part of the lid does not fail.
2. While jars are boiling, bring the strawberries, lemon juice, lemon zest and pectin to a boil stirring constantly. Bring this berry mixture to a hard boil so that it is hard to stir down.
3. Add the sugar. Bring to a boil and cook for 2-5 minutes. My grandmother called this the 'plop' test. Put a plate in the freezer and then get it out and plop a spoonful on the cold plate and see if it gels. If it does, your done, if not, boil longer. Then, remove from heat.
5. Skim foam off with a metal spoon. John saves this in a bowl because it's his favorite part.
6. Quickly ladle into sterilized jars being sure to leave about 1/2 inch from the top.
7. Clean off top of jars, put on lid and rings until sealed. Put back into a hot water bath and boil for 5 more minutes. When you take that jars out of the hot water you may hear a popping noise as the jars seal. If after a few minutes your lid in not concave and pops up when you press on the top it means that the seal did not take. This just means that you are going to need to refrigerate this jam and use it right away.
This is a process, but one that my family has come to love and enjoy together. It is messy, but so worth it!
From our home to yours
•5 cups of hulled, cleaned and quartered strawberries
•7 cups of sugar
•4 tbsp lemons juice and zest
•6 TB of real fruit pectin
If you make this recipe,
we 'd love to hear about it!
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