I can never resist deals on fresh produce, so whenever I see "2 for $3" or "2 for $4" signs posted above the seasonal berries, I snatch them up and figure out what I will do with them later. I'm not a big canner....yet. I think canning is just such a daunting project because you really need to make a lot of something to make it all worth the time processing the jars. I am, however, a big freezer. I've been using up a lot of last year's berries, and replacing them with what I am buying now (so I will have them all winter long). The same will go for sweet corn, zucchini, cherries, etc. So I had some strawberries, and this is what I did.....
|Oh! I also have some currants! These little gems are from our modest first year harvest. I like eating the tart little berries out of hand, but thought they may add a bit of tartness to the jam.|
|These weren't so technicolor in person.|
|I sort of ground/chopped them in the Mini Prep....left some big chunks.|
|Then i pressed/mashed/juiced the currants.|
|Using a sieve keeps the pulp and seeds behind.|
|I only had about 2 cups, so i halved the recipe. The recipe calls for 4 cups crushed strawberries, 1 1/2 cups sugar, 5 Tbsp instant pectin (i use Ball brand). Stir everything together for 3 minutes....|
|Nice and jammy! And EASY!|