I don’t usually think outside the box with salad dressings. When I’m making my own, I usually just some shake together some oil, acid, and sweetness in a jar. Maybe garlic. I saw this recipe, and I was instantly intrigued. … Continue reading
This was the first year Andrew and I went strawberry picking. We drove north of the city, to Downey’s farm in Caledon. The goal of this picking trip was to make jam, as it has always been on my bucket list. In all honesty, I can’t believe it has taken me this long. All jam making really takes is a bit of time and some tasty fruit. It’s a really special feeling to spread something on your toast that was homemade from fruit you yourself plucked from the plant. I’m really looking forward to trying peach jam later on in the season!
Aren’t they beauts?
7-8 cups of hulled strawberries, quartered, halved, or mashed, depending on your tolerance for chunks
2 to 2.5 cups of sugar (or less depending on how sweet you like your jam)
Juice from half a lemon
1. Combine all ingredients in a large saucepan.
2. Bring to a simmer over medium heat. Continue to simmer for at 20-30 minutes.
3. You’ll know it’s ready by using the “plate” method. Place a small plate in the freezer while the jam is simmering. At the 20-30 minute mark place a teaspoon of jam or so on the plate. Place it in the fridge for 2 minutes. Bring out the plate and draw a line in it with your finger. If the line stays (and the jam doesn’t close in on itself again), then it’s ready. Remove from heat. Otherwise, simmer longer.
4. Ladle into prepared jars. We got 4 x 250mL jars of jam from this recipe.