Ummm, is there ANYTHING better than fresh strawberry jam on homemade bread with a thick layer of butter? I don't think so...until the next seasonal fruit comes in and I make something out of that which will be my new favourite. Until then, I'll indulge in the decadence of having this for breakfast, maybe lunch, certainly mid-morning snack and afternoon tea. Oh and dessert as well..
Makes 6 pints (adapted from the Bernardin Pectin insert)
5 cups cleaned and washed fresh local strawberries
7 cups sugar
4 Tbsp lemon juice
1 package powdered pectin (such as Bernardin)
1 tsp ground cardamon
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Instructions:• Wash, hull and crush strawberries, one layer at a time. Measure 5 cups
• Measure sugar; set aside.
• Combine prepared strawberries and lemon juice. Add 1/2 tsp (2 ml) butter or margarine in a large, deep stainless steel saucepan. Whisk in pectin until dissolved.
• Over high heat, bring mixture to a full rolling boil. Add all of the sugar and ground spices. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary.
• Can following water bath instructions for jams (usualy 10 minutes of full boil) and allow to set undisturbed for 24 hours. Enjoy!