Monday, May 28, 2012
First Canning of the Season
Those that were blemish free were mixed with sugar and left in the fridge a few hours to release the juices. The bruised ones weren't wasted though. They went into the strawberry sauce pot. A jar of strawberry sauce is now at the ready in the fridge. I poured it on my granola with yogurt this morning, and it was glorious.
For those who want to try jam making without a ton of sugar, I'd suggest trying Pomona's Universal Pectin instead of regular pectin. It's activated by calcium powder instead of sugar, so you don't need to add so much. It's a little more expensive than the other stuff, but it makes a lot of jam (I'm still on my box from last year and I canned 12 jars worth) and lasts forever. This small batch filled three half pint jars, which is pretty exciting. That's probably all the straight strawberry jam i'll put up this year. If there are gorgeous berries I can't resist at the market, i'll either make strawberry vanilla jam next, or half and freeze them for smoothies all year long.