Agriculture Reference
In-Depth Information
MAKES FIVE 8-OUNCE JARS
Combine the strawberries and sugar in a large pot and heat slowly until the juices are clear,
about 5 minutes. Remove from the heat and stir in the lemon (or orange) juice, then cover
loosely and let stand overnight.
The next day, get everything ready for canning. Bring a large pot of water to a boil and
sterilize 5 sets of jars and lids, about 5 minutes. Turn off the heat, but leave the jars and
lids in the hot water until you're ready to use them.
Heat 2 cups of the strawberries and juice in a large nonstick skillet over medium-high heat.
When the strawberries start to simmer, cook, stirring often, until the preserves test done
(see page 111), 3 to 5 minutes.
Ladle the jam into the sterilized jars, filling to within 1/4 inch of the rims. Cover each jar
with a lid and fasten the ring tight. Set aside and repeat with the remaining strawberries
and juice.
Seal according to instructions on page 111.
PRESERVES
"Nobody makes jam at home anymore, except for shut-ins and little old ladies," a long-ago
editor once told me. I was thinking about that Sunday as I whipped up a mess of straw-
berry preserves after breakfast, in between going to the farmers' market and getting ready
to watch the Lakers. Granted, home preserving has an image about as hip and sexy as a
gingham apron. But hip and sexy is a passing pleasure, especially when compared with the
flavor of a spoonful of my strawberry preserves smeared on a piece of hot buttered toast.
And don't even get me started on my Elephant Heart plum or nectarine and rose geranium
jam.
It is surprising that in this do-it-yourself world of cooking, where people brag about mak-
ing their own bread, fresh pasta and chicken broth, jam making is still so little regarded.
