Fresh Strawberry Jam is soooo good. It beats any brand on a store shelf. I used 4 cups of strawberries and 4 nectarines I had that were ripe (that’s the light colored bits floating in the strawberry mixture). My only problem is that I’ve given away all of my canning jars so this will have to be cooled down and packed into plastic containers and put into the freezer.
I used Splenda instead of sugar, so it’s diabetic friendly and low-calorie for yours truly.
I should get about 2-3 pints out of this batch. The berries are courtesy of a friend whose son brought her a flat straight from the field. She shared the flat with me and I let them sit in the refrigerator too long. But I’m not about to toss out such lovely berries — none of them had gone bad, they were just overripe. Here’s a link to the web site that has instructions for making jam without pectin:
Well, it’s been a productive day. I got my Zucchini bread baked (and it’s all given away except for the half a loaf from our breakfast, and now I have strawberry jam to put up. I think I’ll take the rest of the day off and read.
Blessings to all. Be safe, be well, and be happy. Be sure to tell those you love that you love them.