After much waiting & anticipating, strawberry season has finally hit Manitoba. Because of a cool spring, the berries are about two weeks later than they normally would be. Strawberry season was anticipated at our house because we already ran out our homemade strawberry jam in April! Apparently my children really, really like it with their peanut butter for lunch, and so we ran out earlier than expected this year. So, with pails in hand, off to the U-Pick we went!
My Mom has made strawberry jam since I was a kid already, so I am used to having homemade strawberry jam. The jam that you make from scratch in your kitchen is so much better than the jars you buy at the store. The store has oversized berries that are tough, and a lot of jelly. Homemade jam has the berries more evenly distributed, mashed (so it covers your bread much better), and contains only 4 ingredients…strawberries, sugar, a wee bit of margarine and Love!
Homemade Cooked Strawberry Jam
4 cups strawberries
4 cups white sugar
2 Tablespoons margarine
1. Wash & cut up berries. Place in a large heavy bottom saucepan (or dutch oven).
2. Add sugar & mash berries.
3. Over medium heat, bring berries to a boil.
4. Once a boil is reached, lower temperature a bit, and continue cooking berries for 18-23 minutes, depending on how thick you want your jam to be.
5. Add margarine & stir. This removes all the tiny little pink bubbles on the top of your jam before you put it into containers.
6. Put jam in containers or jars. Store in freezer until needed.