Veggie Girl Strawberry Jam
- Jun 26, 2019
- 1 min read
Strawberry jam (adapted from Better Homes and Gardens Canning)
3-4 cups chopped native strawberries
Squeeze of lime juice
1/4 cup framboise liqueur
1/4 cup triple sec
5 cups sugar
1/2 a pouch of pectin
Place chopped strawberries and liquids in a heavy bottom pot. Slowly add sugar and stir. Bring to a full rolling boil, stirring constantly. Continue to boil, skimming foam until jam reaches desired consistency. Meanwhile sterilize 1/2 pint jars in hot water bath.
Ladle hot jar into jars leaving 1/4 inch headspace, stir to remove bubbles, wipe jar rims with a clean towel. Adjust lids and screw on bands. Process jars for boiling-water canner for 5 minutes. Remove jars from canner and listen for jars to seal.
Makes 6 half pints.
This post is such a delightful and inspiring read! I love how you break down the process of making strawberry jam from start to finish — it makes the whole experience feel fun, simple, and approachable for anyone. Your tips on choosing ripe berries and getting the sweetness just right were especially helpful.
Reading this also reminds me how refreshing it is to step away from busy research topics — like comparing the cost of MBBS in UK for my academic planning — and enjoy something wholesome and creative. Your writing captures the joy of homemade traditions perfectly.
Thanks for sharing this wonderful recipe and your love for seasonal cooking! 🍓🥄