Growing up on a hobby farm, the Fall months
meant making ‘preserves’ for eating in the long winter months. We used fruits that we either grew or
purchased from local farmers. I learned
at a very young age how to make jam, fruit butters, and jellies with my Mother.
In
those days, that task was very labor intensive.
It involved long hours of simmering the fruit in a large pot, on top of
the stove. Mom used lemons or apples as
a natural source of pectin. Pectin is
what makes the jam set. After the jam
thickened, Mom poured it into sterilized jars and then sealed each of the jars
using hot paraffin wax. My job was to
cut pieces of string and carefully
place them into the middle of the hot paraffin.
Later it was used to pull the cold wax seal from the jar in order to
access the delicious home made preserves.
Things have become a lot easier in our
modern world. Today we have two types of
jam that we can make and both are very easy.
There is boiled, which is stored in glass jars with sterilized two piece
lids and no cook jam which does not require any cooking.
Kids love being involved in the kitchen. Today’s conveniently packaged pectin, makes jam making
easy with the little ones. Even if you
are a new cook you will be in and out of the kitchen within half an hour. Here
is a simple recipe for quick and easy Strawberry Freezer Jam. I chose strawberries because they are
available year round at most grocery stores.
For best results use your berries within 24
hours after purchase. The kids can help
out by counting the cleaned berries and putting them into pie plates. Let each
child take a turn crushing the berries with a potato masher and measuring them
into a glass measuring cup. Once you have added the sugar and pectin, let them
help stir the mixture.
Strawberry Freezer Jam
1 quart strawberries, cleaned
4 cups granulated sugar
1 pouch of liquid pectin specifically for
freezer jam
2 tbsp lemon juice
1. Remove the stems and crush the
strawberries one layer at a time using a potato masher. Using a pie plate makes the mashing an easy
surface to work on. Measure 1 ¾ cups of
berries into a large bowl.
2. Add the sugar to the fruit and mix it
well. Let it stand for 10 minutes.
3. Stir in the liquid fruit pectin and lemon
juice. Stir the jam until the sugar is
dissolved.
4. Carefully pour ladle the jam into
clean plastic jars or plastic containers. Plastic is best if you are going to
freeze your jam. Glass can break once it
is frozen. A preserving funnel (a
wide-bottomed funnel available at most cookware or hardware stores) will make
the job easier.
5. Do not over fill your containers. You
want to make sure there is enough space to allow the jam to freeze properly
without expanding and popping the lids off in the freezer. In order to have
your jam set properly. Use jars or
plastic containers that hold approximately 1 cup.
6. Let the jam set at room temperature
until it sets. That could take 24
hours. Store in the freezer. The jam may also be stored in the
refrigerator if you intend on eating it within three weeks. The recipe makes 5 cups.
While the jam is setting get your kids to
design their own labels and decorative tops.
My kids liked to use store stickers, brown craft paper with twine for tying,
bits of scrap fabric also work with an
elastic band holding it in place and then tied with a piece of string or ribbon.
My boys decorated paper lunch bags using
markers and rubber stamps. You can
imagine how pleased their grandparents were to receive this gift.
Whether you keep it or give it away as a
gift there is nothing quite like the taste of home-made preserves on a piece of
toast. Preserving with kids is a great
family activity.
*Tip:
Making jam is a great activity for a kid’s birthday party. It is even more fun and educational for the
kids to go to a farm and pick their own fruit.
*Check out ‘Beatrice and the Snow People’ a
great chapter book for ages 9-11. It's available online.
Strawberries are the
angels of the earth, innocent and sweet with green leafy wings reaching
heavenward. ~Terri Guillemets