Strawberries everywhere- time to make jam. Here is an old family REC from my Mom

C

CathyZ

Well-known member
I remember making dozens of jars of jam every year with my Mom between 1955-1970. Now I make only a few at a time and I added ginger to the REC- you can omit it if you like.

THE GRANT FAMILY STRAWBERRY JAM

1 qt ripe strawberries, hulled

3 C sugar

2 tsp grated fresh ginger

1 qt boiling water

Put berries in a colander and pour the water over them. Drain thoroughly. Put berries into a saucepan with 1 cup of the sugar. Bring to a boil and cook 2 minutes. Cool for 5 minutes. Add 2 cups sugar and the ginger. Boil for 5 minutes. Skim the top. Put in a crock or ceramic bowl, cover and let sit on your counter for 3 days. Stir once a day. After 3 days, put jam in jars and keep in the refrigerator or can it.

 
Thanks Cathy! My little granddaughter has discovered strawberries....

and I'm not sure how many she'll let me can! This grandma (she calls me 'Mom-Mom') can't resist the cries of this 19 mo old begging for 'scrawberry'!!!!!!!!! Pa Pa and I decided we'd keep some in the fridge until they're all gone, no matter what the cost. She just learned to open the fridge and it's either 'scheese' or berries she is looking for!

I'm enjoying every moment! smileys/smile.gif

The locally grown berries should be ready before long and I think I'll put up enough of those pretty little jelly jars to include in my Christmas baskets this year. Well, maybe one or two extra! ha

Bless you, Cathy! I appreciate your recipes!

 
Aw...well, thanks! You always have such great ones, too!

And I'm always looking for good relishes, jams, pickles and such this time of year.

Blessings!

 
Cathy- I am looking for advice or a website about canning

I would like to give jam for Christmas and want to make sure I do it right. I once worked as a PT in a hospital where I treated a woman "recovering" from botulism from her own canning techniques- I want to be safe!
TIA!

 
Botulism is not a factor in jams and jellies.

It has a high concentration of sugar. Cathy's recipe is fine, and if you want to can it for shelf storage you put it in a water bath and process for 10 minutes.

 
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