We’re Jammin’

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This past weekend Tony and I got together with our good friends for a day filled with Football and homemade Jam. Of course, the boys left all the jam making up to myself and Danielle while they watched football all day and made BBQ for lunch. It was a perfect Sunday with perfect people. In fact, Tony and I always talk about how lucky we are to have such amazing people in our lives; growing up we each went through groups of friends that we, for lack of a better word, grew out of. Both of us had an equally difficult time getting over our ended friendships from childhood but we also knew the importance of calling it quits when it’s time. Neither of us have anything bad to say about the people we spent the greater part of our lives with…they were perfect for us at that time in our life. But then we outgrew these friendships and had to make some difficult decisions. Today, we couldn’t be happier with the people in our lives and never forget how blessed we are to have them around.

Now that I’m done my sob story let’s get back to the Jam making!

We made 35 250 ml jars of goodness for a grand total of $60 (including the mason jars)
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What you’ll need:
Strawberry Jam
4 large pints of strawberries
14 cups of sugar
6 pouches of Certo pectin
3/4 cup of lemon juice

What to do:
Crush your strawberries in a big bowl. We used a cheese grater then mashed the remaining with our hands. You can also use a potato masher.

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Add your strawberries to a Teflon lined pot

Combine 3/4 sugar with 3 pouches of pectin and add to the strawberries

Add your 3/4 cups of lemon juice to the pot and stir everything together using a wooden spoon.

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Once your mixture comes to a boil add your remaining sugar and stir until combined. Allow your mixture to come to a boil once again. Once boiling, scoop off the foam that has formed on top of your mixture. Once done, use a cold metal spoon and scoop out some jam. Wait for it to come to room temperature and decide if you want your jam more “jelly”. If you do, add more pectin and try again.

Once satisfied, ladle your jam into 250ml jars, close tightly and place in a warm water bath with at least 2 inches of water covering the top of the jar. Leave in the bath for 10 mins and remove. Once removed, place your jars in a cool, non drafty place and allow to come to room temperature. >

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