My new post, Strawberry Folly, is up at Milspouse.com.
We thought it would be fun to use some of them to make strawberry jam, so we bought some Ball jars, a package of pectin, and a big bag of sugar (if there’s one downside to homemade jam, it’s realizing just how much sugar you’re consuming). We mashed about 3 quarts of the berries and started cooking. In the end, we had 11 half-pints of delicious-looking strawberry goodness. We processed the jars and set them out on the counter to cool till the next morning.
Unfortunately, when we eagerly checked the results of our labor, we found that the jam had not set up the way it’s supposed to. According to the cookbook, we probably didn’t boil the jam hard enough or long enough to activate the pectin. In any case, what we had was about 88 ounces of strawberry syrup.
What does one do with 88 ounces of strawberry syrup?
To see what we came up with, follow the link. I can’t wait to try the strawbertinis.
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