In a bit of a {jam}

So Canada is known for it's berries...strawberries, raspberries, blueberries, etc.  Did you know that?  I didn't. So my friend, Sixteen Sunbuckles, her daughter, and I went to Prairie Gardens Adventure Farm, where they have a u-pick strawberry field.  We spent the morning picking strawberries, or in this little girl's case...eating them.

Dan loved making fresh strawberry milkshakes, and I enjoyed gulping them down.

Then at the end of a week, I noticed the store bough jam jar was in the sink.  It was gone.  So, I had to be true on my word, and make the homemade strawberry jam that I had been talking about.

Sixteen Sunbuckle's Mom's 

Strawberry Freezer Jam

Ingredients:

Strawberries

Sugar

Lemon Juice

Jars

Step 1

Mash 4 cups of strawberries.  Mine were frozen, so I just put them

 in my Ninja and pushed a button.  Easy peasy.

Step 2

Put in a pot with 2 cups of sugar, and heat to a full rolling boil.  

Stir constantly and keep at a boil for 2 minutes.

This is what I consider a full rolling boil to look like.

Step 3

Add 2 cups (yeah...that is 4 cups total...yikes!) sugar, and heat to 

a rolling boil again and keep it there for 3 minutes.  Remove from heat.

Isn't my spoon cute?  My sister in law gave that to me!

Step 4

Add 2 tablespoons lemon juice.  The recipe called for fresh, 

but all I had was the stuff in the jar.  Then pour into a bowl and

skim foam off the top.  

Let sit overnight and then pour into jars in the morning.

This is after I skimmed most of the foam off.

Step 5

Put jars in the freezer.  You don't need to use actual canning jars.

I used an old salsa, saurkraut, and pesto jar that had been rinsed

out really well.  We kept one jar in the fridge for eating now!

My freezer jam, next to the raspberries I picked, and need
to do something with...raspberry jam??!  Maybe...

Dan's pb and j in the morning.

I thought this would be a lot harder than it really was.  Jam is runnier than jelly, which I learned after this...I was thinking I did something wrong, which I could have, but there is so much sugar in this that no one would be able to tell!  There is an easier version of freezer jam that involves pectin and no heating (this was my original plan), but I started following the recipe from the first.  Whoops!  The husband has no complaints about my mishap!

--E