sticky fingers and strawberry preserves

Only in Southern California can you learn to preserve ripe, delicious, bought directly from the farmer, strawberries in DECEMBER! This past week I undertook the project of turning 11 baskets of strawberries into strawberry jam. The driving force, and much needed guide, for this project was The Lovely Lass. She had previously introduced the idea of jam making when she returned from home with jars and jars of strawberry, raspberry and blackberry jam, that she'd made with her mother. Though I have the luxury of fresh fruits and vegetables year round, I still loved the idea of learning to make my own spread. Just one more way I can learn to provide for myself. Now, I'll be eating strawberry jam with toast, crackers, ice cream, cookies, french toast (the list goes on) for months!

Last week The Lass and I set out to gather all our ingredients. Surprisingly enough, canning supplies are not readily available in December - honestly, I don't think they're ever readily available. So, we went to the ever resourceful internet, and found the answer on a CHOWHOUND question board. For those who haven't heard of CHOWHOUND or CHOW, I definitely recommend taking a look. I particularly like CHOW's highlight of recipes that are In Season Right Now.

It took some serious searching but we finally found jars at the local Smart and Final, pectin on Amazon (they sell groceries in bulk?!) and strawberries (well they were easy) at the Larchmont Farmer's Market. The Lass and I gave the strawberries a week to ripen, my roommates and I used all our will power to not eat them beforehand, and then we set to our project.

Ingredients:

6 C. mashed strawberries (appx. 6 baskets)

1 box of pectin for every 6 cups of mashed strawberries
1/4 C. granulated sugar

4 C. granulated sugar

Canning jars

Directions:

Three baskets of strawberries featured.

Begin by running the canning jars through the dishwasher. You'll want them to be well sanitized, so keep them in the dishwasher until you are ready to pour the jam.

Next, rinse your strawberries and chop off the heads. Cut the berries in half, for easier mashing.

Throw your berries in a large bowl and begin mashing. We used a pastry blender with great success. Continue mashing until strawberries are crushed, not puréed.

Once you've mashed the berries measure 6 cups into a large pot and mix in pectin and 1/4 C. of granulated sugar. Heat on high and allow berries to reach a rolling boil. Stir intermittently.

Meanwhile, boil 2 cups of water. Once boiled, pour onto lids from the canning jars. This will soften the wax on the lids, which seals the jars and preserves the jam.

When berries have reached a rolling boil add 4 C. of sugar and mix quickly. Return mixture to a full rolling boil, and stir constantly. Allow to boil for one minute, and remove from heat.

Skim foam from top with a metal spoon.

Once berries are cooked and wax is softened begin filling jars. You'll have to move quickly.

Remove lids from the water with tongs, and place on jar opening. Screw on tightly.

Having one person to fill jars, and another to place tops is very helpful.

Turn the jars upside down, and leave for five minutes. Afterward turn them right side up, and set aside. It can take 12 - 24 hours for the lids to seal. Though ours sealed within 10 minutes. Just like jam bought from the grocery store, the lids are sealed when you cannot push in the center.

Once the jars have all sealed, you're done! Feel free to hand them out as gifts, or stock pile for the winter.

The jam was simple to make, and a great project for a peaceful afternoon. The savory scent of ripened strawberries, that intense sweetness that threatens to overwhelm your senses, filled our tiny kitchen, brimming over into the whole apartment. Our fingers were stained with red juices and our tongues puckered from too much sugar, but we ended with 16 jars of homemade jam, and a complete sense of accomplishment.