Jenina's Strawberry Jam
When they were children, my mother and her sister, Jenina, would often walk through the
north Iowa woods collecting wild strawberries-red succulence, warm with the early summer
sun, picked off the vine and popped into their mouths, or gathered in a pail and carried
home to be eaten with sugar and cream.
As the woods turned into fields and the wild berries became a memory, Jenina planted her
own and devised a jam recipe which kept the berries brilliantly red, sweet, and
fresh-tasting. Hers was a "spoon jam," especially suited to adorn pancakes,
puddings, and ice cream.
When we were children, my brother, sister, and I would compete on Sunday evenings over who
could consume the most of "Ninie's" strawberry jam spooned over freshly baked
biscuits-a strawberry shortcake experience any time of year. These days, my children and I
pick-our-own at a local berry farm, and spend a happy afternoon making enough of Aunt
Ninie's jam to savor all winter long.
1-1/2 pounds strawberries, washed and stemmed
5 cups sugar
1 box fruit pectin
1 cup water
- In a large bowl, mash strawberries coarsely with a potato masher. (You should have about
3 cups.) With a wooden spoon, thoroughly stir sugar into mashed berries and set aside for
- In a small saucepan, mix together fruit pectin and water. Cook over medium-high heat,
stirring, until mixture comes to a boil. Continue cooking for 1 minute; then remove from
- Immediately pour pectin into strawberries and stir well to combine. Let sit for 4
minutes, stirring every 15 seconds or so, until mixture has thickened.
- Pour into clean glass jars (or any freezer container), leaving at least 1-inch of space
at the top. Cover and let set at room temperature for 12 to 24 hours. Freeze jam for up to
6 months, or refrigerate for up to 3 weeks.
Makes 7 cups.
PER TABLESPOON: 35 CAL (0% from fat), 0g PROT, 0g FAT, 8.8g CARB, 0.2mg SOD, 0mg CHOL,
Source: Veggie Life Magazine
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