My daughter takes a sandwich for lunch almost every day and when we ran out of jelly, I just added it to my list. Once I got to the store and picked up the jar of jelly I started reading the ingredients. It didn’t fit into the less-processed food, less-artificial additives overhaul we are trying to give our diet, so I put it back on the shelf.
I have always wanted to try canning, but have been a little afraid of it, so I never even thought about making my own jelly or jam. I started doing a little research online and discovered that not only is making jam easy and economical, you don’t have to seal the jar if you will be using it right away.
I was also shocked to discover just how much sugar is in jam and jelly. If there is that much in a homemade version, how much is in the stuff you buy at the store? I’m going to be doing some further experimenting with different recipes that contain less sugar, but still set up properly.
I cut the tops off the strawberries, cut them in half, and threw them in my Kitchenaid mixer with the paddle to mash them. This made about a quart and a half for me. I did not seal my canning jars because we will use it up before it goes bad. It is really tasty! Much better than store-bought, and since strawberries were on sale it cost me less than $3 for the entire batch.
- 2 lbs fresh strawberries
- 4 C sugar
- 1/4 C lime juice
- Rinse and hull strawberries and chop them coarsely. Mash by hand or in mixer. Mix strawberries, sugar and lime juice in a saucepan and bring to a rolling boil for several minutes. Remove from heat and transfer into canning jar, or storage container of choice. Cool and eat!