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Tuesday, Apr. 20, 2004 - 8:59 p.m. Made a batch of strawberry jam tonight. Yes, it�s early for that. And no, the berries are not from my garden. Some farmer in California grew them for me. The local Kroger had a really good price on half-flats yesterday, so I bought one. A half flat is 4 pounds, which (if my Mohall education serves me right) works out to 2 full quarts. I stopped at Walgreens to pick up my digital prints. They double printed 9 of the shots by mistake, and didn�t print 9 others at all. Every time I use this service, they seem to mess something up. Nothing that can�t be fixed with another trip to the photo center. But I digress�. I had the canning pot filled with half-pint jars in hot water (anyone have extra half-pint canning jars they don�t need anymore? I am totally out, with none in the local stores this early in the season), and set to hulling the strawberries. I cooked the pared strawberries at a medium temperature for about 30 minutes. This was to break the fruit down so I could crush them into bite-sized pieces. I followed the directions that came with the boxed pectin (I couldn�t find my Ball Bluebook. Misplaced it somehow last fall, I guess). I then cooked the jam one full minute after the sugar/fruit mixture came to a rolling boil. Have I mentioned before that I always seem to screw up strawberry jam? More often than not, I end up with a liquid substance that tastes great, but has the consistency of ice cream topping, not jam. This time, I used the bulk pectin we picked up at Amishtown last summer. A box of pectin weighs 1.75 ounces. I used 2.5 ounces of the bulk stuff instead. The recipe said the finished product should be about 8 half-pints. I ended up with 12. I only stretched the sugar by an extra cup. I guess the 4 pounds of berries added up to more than 2 quarts worth of fruit. It appears to be thickening up nicely, but I won�t know for sure until tomorrow morning�.
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