We be Jammin' - Strawberry

The strawberries from the Brandt Family patch are ripe for the pickin', so we made the 2010 Chateau Syringa Confiture de fraise . I think this vintage is one of our best thus far. Here's how it's done...

INGREDIENTS

•2 cups hulled strawberries, from the Brandt patch preferably
•4 cups sugar, measured into separate bowl
•3/4 cup water
• 2 TBS. Lemon Juice
•1 box SURE-JELL Fruit Pectin



DIRECTIONS
Rinse clean plastic containers and lids with boiling water. Dry thoroughly. Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 minutes; stirring occasionally. Mix water and pectin in small saucepan. Bring mixture to boil on high heat, stirring constantly.

Continue boiling and stirring for 1 minute. Stir pectin mixture into fruit mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.) Fill all containers quickly to within 1/2 inch of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use.

Prep Time: 30 mins.
Ready In: 30 mins.

This is our back yard strawberry patch!

Welcome to your weekend! -KB