DIY Strawberry Jam Brings the Family Together

Way back in the days before Walmart, Target, super grocery stores and on-line grocery delivery, people made their own food. They may have even grown it too!

Here’s an activity for you and your children to try that will taste delicious and mean something because you made it together – strawberry jam.
Besides getting your kids involved in making this, you can also add special flavoring to it to make it personal to your family and gourmet in taste. Your kids might even find a new little business idea in this!
This recipe is provided by the people at Driscoll’s berries, where they’ve been growing strawberries (among others) for over 70 years. Check out their website for tons more information including nutrition info and recipes.
Strawberry Jam
Makes roughly four half-pint jars
35 oz. Driscoll’s strawberries washed, hulled and cubed (a little more than 2 16oz clamshells)
35 oz. granulated white sugar (a little more than 2 lbs)
1 lemon, sliced
1 packet pectin, such as CERTO or Sure-Jell (should be able to find on the baking aisle at grocery)
1 Tbsp butter (to reduce foaming)
Method:
Combine the strawberries and sugar in a large, nonreactive pot; enamel or stainless steel are best. Let stand for at least 20 minutes, up to two hours. (You can let the kids stir)
Stir the contents of the pot well, and put over medium-high heat. Add the lemons, pectin and butter. Stir frequently, taking care not to burn the sugar. Bring to a boil and maintain a rolling boil. Skim away any foam that forms; if there is too much foam, add a little more butter.
Once a boil has been reached, take the temperature with a quick-read thermometer. Continue boiling and stirring until the mixture consistently reads 220ºF. Turn off the heat. Remove the lemon slices. If canning, process immediately (see On Canning, below). Otherwise, allow to cool, then pack in jars and refrigerate, or freezer-safe containers or bags if freezing.
Variations
For an extra berry punch, replace some of the strawberries with an equal amount of Driscoll’s® organic raspberries, blueberries or blackberries.
Or, once the jam reaches the target temperature, try giving yours a twist by adding one of the following:
• 1 Tbsp real balsamic and a few fresh cracks of black pepper
• 2 Tbsp Campari (a liquor)
• A handful of mint or basil, finely chopped
• Seeds from a vanilla bean
• Whatever you like
If you are feeling especially adventurous or want to teach your kids about how your grandmother may have kept her jam, try canning.
On Canning
As a rule, fruit preserves can be canned using the water-bath method. Water-bath canning is not difficult, but it does require attention to detail. You’ll need some specific equipment (see Equipment, below), and you need to make sure your jars, lids and utensils are well sterilized.
The USDA publishes a very thorough guide to home canning, with excellent instructions on how to can safely. We recommend reviewing this carefully before canning. You can view the guide here.
Equipment
Before you start cooking up your berries, make sure you have the following items:
• A large pot *
• A rack that fits in the bottom of the pot *
• A pair of canning tongs *
• A magnetic lid wand *
• A jar funnel *
• A ladle *
• A quick-read thermometer
• A kitchen scale
• Cooling racks to set the hot jars on
• Plenty of kitchen towels
• Plenty of jars, rings and unused lids
• Patience, and a sense of humor
Most of these items, as well as a variety of jars, lids and rings, are readily available in most hardware stores, as well as some grocery stores.
* You can often find kits that have all these elements together, rather than purchasing them separately.
Food, especially for kids, always tastes better when you make it yourselves. Your kids will be proud to have made something and you can experiment a bit with some different flavor suggestions. Have fun and have a safe holiday!

Family First