37 Jars and Counting

When we started making our own jam this spring Matt told me he had figured out that he eats a jar of jam every 10 days (he eats it on his oatmeal every morning) so if we made 37 jars of jam this summer that will take him through the year. (Have I mentioned he has a degree in math?) Thanks to the local strawberry crop showing up at the farmers market this weekend, we are now up to 34 jars of jam, 9 jars of port jelly & 6 jars of Strawberry Port Sauce.

(this is just this weekend work, the rest is stored neatly in the basement already.)

We picked up 5 quarts of strawberries plus some of the last to this year's rhubarb, opened all the kitchen windows, turned the fan on high & set about to make Strawberry Balsamic Jam, Strawberry Port Sauce & Strawberry Rhubarb Preserves. These will join the jars of Gingered Rhubarb & Honey Jam, (more) Strawberry Rhubarb Preserves & Strawberry Vanilla Jam we've already put away. Does this mean we are almost done making jam for the year? Oh no, we are having too much fun trying the different flavors & eagerly awaiting blueberry & raspberry seasons. Plus we figure jam & other home canned goods will make good holiday gifts this year.

The balsamic gave this jam a really rich, deep flavor. Matt says this is his favorite of the strawberry recipes yet.
Strawberry Balsamic Jam
(adapted from Ball Complete Book of Home Preserving)

3 3/4 c crushed hull strawberries (measure them after they are crushed)
4 T balsamic vinegar
7 c sugar
1 pouch liquid pectin

Prepare the jars & lids for canning. Jars should be boiled in water for 20 minutes & lids for 5 minutes.

In a large enamel or stainless steel saucepan combine the strawberries, vinegar & sugar. Turn the heat to high & bring to a full boil while stirring (the jam should continue to boil even while stirring). Stir in pectin. Boil hard while stirring for 1 more minute. Remove from heat & skim of foam.

Ladle into eight hot sterilized half-pint jars leaving about 1/4-inch headroom. Clean off the tops of the jars & cover with a lid. Close with a neckband & finger-tighten. Process in boiling water for 10 minutes. Turn off heat & let sit for 5 minutes. Remove jars from the water to a heat-proof surface & let cool for 12 - 24 hours (do not dry jars). Check to make sure the top of the jar has been drawn downwards, creating a seal. If it hasn't either reprocess that jar or store it in the fridge to be eaten within 3 weeks. Remove the neckbands & store jam in a cool dark place.

Makes 8 cups.

This sauce (Ok, it was supposed to be jam but never set up even with extra pectin so now its sauce. I wonder if a low sugar pectin would have worked better.) has a gorgeous, bright red color & would be great on pancakes, ice cream or shortcake. Matt felt it had just a slight tang from the port. You can replace the port with white wine, red wine or sherry.
Strawberry Port Sauce
(adapted from Small Batch Preserving)

5 c whole small firm strawberries (or large strawberries either halved or quartered depending on size)
4 c sugar
3 T lemon Juice
1 pouch liquid pectin
1/2 port wine

Stir the berries, sugar & lemon juice together in a large bowl. Cover & let stand at room temperature for 4 hours, stirring from time to time.

Prepare the jars & lids for canning. Jars should be boiled in water for 20 minutes & lids for 5 minutes.

Put the berries & sauce into a large enamel or stainless steel saucepan. Bring to a boil over high heat & allow to boil rapidly for 2 minutes while stirring (boiling should continue during stirring). Remove from heat & stir in the pectin & port.

Ladle into six hot sterilized half-pint jars leaving about 1/4-inch headroom. Clean off the tops of the jars & cover with a lid. Close with a neckband & finger-tighten. Process in boiling water for 10 minutes. Turn off heat & let sit for 5 minutes. Remove jars from the water to a heat-proof surface & let cool for 12 - 24 hours (do not dry jars). Check to make sure the top of the jar has been drawn downwards, creating a seal. If it hasn't either reprocess that jar or store it in the fridge to be eaten within 3 weeks. Remove the neckbands & store jam in a cool dark place.

Makes 6 cups

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