Sunday, September 2, 2012

Right now I am so into making small batches of fresh local foods. Plus a small batch this size can easily be made by an older child. I put this in the category of life skills. Putting food up in season is good skill for both boys and girls. It gives them a real sense of accomplishment. An adult on their own could easily make a jar for their own use. Or split this recipe for a hostess gift or Christmas giving to others.

 Small Batch of Strawberry Jam 

Makes 1 pint

1 quart strawberries (approximately 3 cups chopped)
1 cup honey (12 ounces)
Juice of 1/2 lemon

Chop berries and place them in a bowl. Add honey and stir. Stir to combine.When honey has dissolved and the strawberries are quite juicy, scrape the mixture into your pan.Bring to a bubble and cook over high heat for 8 to 12 minutes, until the jam is thick and sticky.Funnel jam into two prepared half pint jars and process in a small water bath canner for 10 minutes.When time is up, remove jars from canner and let them cool on a folded kitchen towel. When they're cool enough to handle, remove the rings and check seals. Any unsealed jars should be refrigerated and eaten promptly. Sealed jars can be stored in a cool, dark place for up to one year.This recipe doesn't have to be processed in a water bath canner. If you prefer, you can skip that step and simply refrigerate the finished jars once they're cool. It will keep 3 to 4 weeks in the fridge.

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