- I use a modified Martha Stewart recipe...
- I don't use pectin...you will definitely have a thinner jam, but that's just fine with me...and it's also fine with me that it takes a bit longer to cook...
- I use less than half the sugar Martha's recipe calls for...typically I use 8 cups of sugar for 20 cups of berries...it may seem like a lot of sugar, but many recipes call for equal amounts of sugar and berries...
- in deciding whether the jam is done I use the "if it stays put on the chilled plate it's done" method...
- I don't add fresh lemon juice for brightness...it tastes just great without it, and it still looks like strawberries on my toast...
- I pick up fresh berries on sale...year round...and clean and hull them and stick them in the freezer ...labeling the quantity on the bag...so, for today's jam I grabbed 3 huge bags...20 cups in each bag...
- 20 cups of strawberries = 8 pints of jam...
- okay...I think that's it...for now.
One...for the guy (or gal) who just wants to dig in and eat it by the spoonful...
one for anyone celebrating Mother's Day...
one with a sweet, gold embossed note...
and my favorite...one to enjoy if you love something a bit more elegant.
a fun tasting tag...super sized for a larger jar. Bigger jar = more jam...and that's a good thing!
As always...check out the project supply list below, and...
Non Stampin' Up! Supplies: Nestabilities Heart Dies, Papertrey Ink Tasting Tag Die and Wooden Tasting Spoons
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