We're Jamming.

Strawberry season is upon us and we, the canning connoisseurs that we are, took no haste in making a heavenly jam.

Step one: Acquire your fruits: Carandale Farm, located in Oregon Wi was where we ventured for some U-pick strawberries. Highly recommend it. Our rhubarb, we bought at the farmer's market. 

Here is the recipe: 

4 C mashed fruit (e.g. 3C Strawberries, 1C rhubarb)

1/2-1C Honey or 3/4-2C Sugar (we aim for the low end, strawberries are pretty sweet)

2t Pectin Powder

2t Calcium Water (comes in pectin package)

Yields 4-5 Cups. We tripled the recipe to adjust for the 8 1/2 lb

s of berries we picked

Step 2: Wash and prepare fruit: Remove hulls from strawberries and thinly slice rhubarb 

Step 3: In a large bowl mash strawberries using whatever mashing materials are available.  Mix in rhubarb slices and add calcium water to fruit mixture 

Step 4: Mix together sugar/honey and pectin powder.

Step 5: Bring Fruit to a boil. Add pectin-honey/sugar mixture and stir vigorously for 1-2 min to dissolve all the pectin. Return the mixture to a boil and remove from heat. 

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And now, a short lecture on proper canning procedure.

to avoid death or other serious injury, it is recommended you follow USDA approved canning procedures. However, I have not read said recommendations but feel comfortable with what i will now selfishly term the "KB Canning Process"

1) Clean and sanitize all surfaces you will be using throughout your canning experience. 

2) When Canning, use mason jars with a 2-part lid/screw top. 

3) Wash and rinse jars with hot soapy water.

4) Sanitize jars and lids in boiling water for oooooh 5-10 mins. Let stand in hot water until needed. 

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Step 6: Fill jars to 1/4" to the top. Wipe rims clean and screw on tops. Place jars in boiling water for 10 min. Remove from water and place up-side-down on dish towel. Allow to cool. Check seals. Place in fridge when done. 

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Best of luck in your jamming endeavors. It's a very simple process, but if you find yourself in a pickle don't hesitate to call the Jamline @ (413) 772-6816. Really, it exists.