|The boiling berries!|
I grew up with a grandma that made tons of pickles in a kitchen hallway lined with crocks and shelves filled with canning jars. I hated waiting for them and when we were finally allowed to open one, we would crowd around and eat them like they were special candy. She occasionally made jam too! Again, we'd line up and wait for the process to be over and the great thing… we didn't have to wait very long because jam doesn't have to ferment like pickles and you can literally eat it right away. However, I dutifully brought my jar home yesterday after my very first jam making class .
I have taken other classes at the Portland Homestead Supply Co. and they've all been fun and I learned a lot. We watched this process yesterday being done by a Master Food Preserver, Eric Tworivers, M.F. P. And yes, you go to college for that degree and he knows his stuff. He said you can make jam out of anything pretty much. He mentioned beer jam and I know now, this has to be done soon! He's getting me the recipe.
So, below, you'll find the recipe for the hot bath method strawberry jam we made yesterday and have at it! I am still a bit nervous to do it but I'm gunna go for it once I get my hands on a flat of berries! And as for that beer jam… I'll let you know how that goes and perhaps let you sample it too!
|Berries and jars heating up!|
|Eric Tworivers, M.F. P|