Jul 20, 2011

Up to my EYEBALLS in...


jam...

busy, busy, 

hot and busy.

Well, some of us at my house...
Tobin is a bit on the lazy side these hot summer days.

He thought it better to take a nap in the strawberry crate,
than to help me core them and get them into the pot.

I wonder who is smarter, him or me?






So far I think we have about 40 pints of jam...
wondering if that will make us through the winter or not?

10 comments:

Annie Chase said...

How do you make strawberry Jam?

Kimmie said...

elbow grease...sweat...
strawberries, an equal amount of sugar, 2 tbs. lemon juice and a chunk of butter... cook... to a rolling boil... (where you can't stir out the boil)...for about 10 minutes (or until it is as thick as you want it.)

then ladle it into clean sterilized jars (I use the dishwasher)....put on new lids (the flat thingy that covers the jar), screw on an old lid (or a new one, but the old ones you save work lovely)....put hot jars (remember to time your jam with when your jars are ready...clean and hot)....


put into a large pot filled with hot water (I had mine near boiling) ...I put a tea towel in the bottom and put the jars on to (to keep them from bumping and breaking)...

bring to a rolling boil...time 10 minutes...

take out with a jar grabber, set onto a towel on the counter. Wait 24 hours. If sealed properly, take of jar ring (you can use them next round)...and store in a dark, cool place.

If not sealed (which happened to one jar)...eat right away (meaning: put it in the fridge and enjoy it on your toast.

You can learn anything on Youtube... that is where I retaught myself how to can. A lovely lady of 80 showed me how she learned from her mum! My mum taught me years ago, but as I was rusty, Youtube helped me immensely.

Kimmie@overthemoonwithjoy

Kathy C. said...

wow. very hot work. iused to can tomatoes at home.

mom said...

Fantastic, Kimmie! I give you credit for boiling anything with the heat that has been traveling throughout our country lately. Interesting ingredient in your jam....I've never heard of adding a chunk of butter. Hmmmm.....

Blessings,
Tammy ~@~

Kimmie said...

Hi Tammy

The chunk of butter keeps the foaming to a minimum (if at all)...the sweet 80 year old lady on Youtube taught me this sweet trick~!

xoxo
Kimmie@overthemoonwithjoy

Cathy said...

Love! Strawberry Jam.

Shanniel Shakespeare said...

I can definitely identify with Tobin...I am a bit on the lazy side today. But like the ants, you gotta store up food for the winter...and like the virtuous woman, you gotta make sure your family is well taken care of. Kudos to Kimmie....CONTINUE TO DO YOUR THING....MAY THE HARD EFFORT PROVE EXTREMELY TASTY!! :)

Saminda said...

You industrious lady! ;) So nice to pop in Kimmie. Thanks for your sweet comment on my blog today.
Cold here, by the way...! xo

Expat Mom said...

I'm thinking . . . NOT. You can never, ever have too much strawberry jam in my opinion. :) I made about 5 pints a few months ago and it was gone in a few weeks! I notice you don't use pectin, I'm always on the lookout for recipes without pectin since we can't get it here. Or maybe you can and I just can't find it . ..

Adina said...

YUM! Strawberry is one of the best!

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