This year the east coast strawberry crop was late coming in, and didn’t last very long. A wet spring coupled with cool days, meant the strawberries were about 3 weeks late ripening and the season ended a week early. Rule of thumb is Mothers day to Fathers day is the strawberry season. Most local u-pick farms didn’t open until early June, and ended within three weeks!
How do you make strawberry jam?
Jam requires a lot of fresh fruit, the fresher the better, sugar and time. We generally go out and pick the strawberries in the fields and either tat day or the next I turn those berries into jam.
The process itself is simple:
- Clean and hull the strawberries
- Place strawberries in a pot and mash them
- Add sugar to taste. Recipes call for “specific” quantities of sugar, but I find using ripe, farm fresh fruit, means I only use 25-35% of the sugar.
- Cook, stirring to prevent burning, until the mixture “gels” or turns into jam which happens at around 218-220 degrees Fahrenheit.
- Ladle jam into jars and place jars in a water bath for 5-10 minutes and let jars cool