The husband and I went to our local strawberry patch this past weekend for the second year in a row. This time we were prepared a little better, and also arrived at the patch during prime picking season. Last year we were a bit late. The found berry pickings were not as easy, or good, as they were this year.
We purchased 8 quarts for $20 which I think is a good deal compared to the going rate at the store. And those berries aren’t local and likely full of pesticides.
I froze one gallon bag of berries and cleaned some medium-sized berries to eat this week. And then the rest of the berries (mostly the small ones) were cleaned and prepped for homemade jam. I talked last summer about how I wanted to try canning. Well, I have to admit… I bought the supplies but never canned. It wasn’t intentional, but it just never happened. So this time I was determined to make homemade strawberry jam. I made a low-sugar recipe out of the Ball Blue Book Guide to Preserving.
I ran into one issue when I realized the biggest pan I own is too small for my canning kit. Yikes! I had already made the jam when I came to this conclusion. The husband graciously went to Target and bought the Ball Canning Utensil Set (seen below) which saved the day. I used the jar lifter to put the cans in my pan and then remove them. Whew.
And here’s the final product. Eleven, half-pints of jam. The whole quart, pint, half-pint thing really confused me to be honest! All the lids popped so I think I’m good!