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Sayonara Summer…

A few days ago, I purchased a few quarts of this summer’s last strawberries.  Plump, ripe, and royal red, I decided to turn savor these for the rest of the year.  And how best to savor strawberries until next summer than by making Strawberry Jam.  I set to work by carefully hulling each strawberry by hand, then measuring the berries.

Next, I mixed them with sugar and lemon juice, set them on a medium heat burner, and gently brought the berries to a boil.  After they’ve been brought to a boil, it is important to lower the heat so that the sugary berries do not burn.  You also need to be attentive and stir frequently.

In the end, the canning was successful.  When I woke this morning, I made a slice of wheat toast and topped it with my freshly made strawberry jam.  It definitely wasn’t sweet like store-bought varieties (my recipe uses half the sugar of a normal recipe), but it had a very soft and appealing texture.  This jam would be very good mixed with vanilla ice cream or even added into muffin batter.  (If you are interested in a standard, sweet jam recipe, check out http://www.foodnetwork.com/recipes/ina-garten/fresh-strawberry-jam-recipe/index.html.  You can’t go wrong with Ina Garten.)

So, summer has drawn to a close.  Sayonara summer.  Hello, fall.  Hello, sweaters and soup.  Hello, strawberry jam!

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About homemadeandhealthy

I love teaching children, gardening, baking desserts, cooking creative meals, felting, painting, writing, reading, playing board games, listening to records, pulling weeds, listening to my cats purr, playing with my dog at the beach, playing guitar, singing folk songs, doing yoga, traveling to foreign countries, watching comedies, and so much more.

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