|Hamilton Park Neighborhood Association|
|One quart equals 1-1/2 pounds|
Day 1 - buy your supplies: a 5 lb bag of sugar; one vanilla bean; a package of liquid or dry pectin; a
box (one dozen) half pint canning jars and lids; a lemon or two; 2 essential canning tools the jar lifter and a large mouth funnel. Wash 4 jars and lids in the dishwasher and set them upside down on a clean towel, ready to go. Time: half hour in the grocery store.
|Strawberry Vanilla jam|
Day 3 - put on your apron. Measure 2 and 1/2 cups sugar, squeeze the lemon for 2 Tbsp juice. Heat four jars in the canner or in the oven if not processing and put four lids and rings in a small pan- cover with hot water.
|Heating the jars|
Process them in a water bath or steam canner for 10 minutes; cool and test the lids to see whether the jars are sealed. Or if you are not processing, then you will have to store them in the refrigerator. Time: about an hour, or less if not processing.
This recipe is from the blog "Food in Jars" a few changes by me, and I want to give credit to the author Marisa McClellan. She has written a cookbook, and I follow her blog.
So for about 2 hours time, you have four jars of a unique and tasty topping for scones, toast, poundcake and ice cream. Mmmmm. Overall, very good, but it turned out a little stiff like jelly. Adding the pectin here would be optional if you'd like a softer spoonable jam as a result.