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Our strawberry plants are first year and we probably won’t see any berries this year and strawberry jam is grandson and son-in-law’s favorite.  When I was in the grocery yesterday, I saw that 16 oz clam shells of organic strawberries were 2 for $5.00.  Not inexpensive, but a really good price for them.  I haven’t found any you pick strawberry fields within an hour drive of us and even if I did, they probably aren’t organic.  I purchased 6 clam shells of strawberries.  It was interesting that they varied in weight from barely 16 ounces to almost 22 ounces.

I pulled down my copy of preserving by the pint and set about to make jam.

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I love the recipe as it has only strawberries and honey with a couple tablespoons of lemon juice.  Since it is pectin free, it requires longer cooking and a broad shallow pan to cook it, so it only makes a couple of half pints per batch.  The rhythm was quickly found, cutting the first batch, adding the honey to sit for 10 minutes and starting cutting the next batch.  While the first batch cooked, the second batch was prepped.  The first batch was cooked and put in clean jars to can.  While it was processing, the second batch was cooking and the third batch was being prepped.  When done, all 12 half pints popped as they sealed, a good sign and now they are sitting to cool on the kitchen counter.

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There will be a blackberry jam making session this summer.  Blueberries and raspberries canned or frozen for muffins and pancakes or cobblers.

All of the canning supplies will be put away now as it will be a couple of months before we need them again, but it is nice to put something on the shelves now instead of using up the last of the supplies from summer past.  Perhaps we will stumble on another deal on strawberries and will put away a few more jars.

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