Friday, June 25, 2010

Can Jam - 'erries - Spectacular Strawberry Syrup

"erries" I LOVE 'em!  Any kind any way!  The sweetness with the sometimes tartness just tickles my taste buds.  So why did I wait so long to post?  Decisions!!!  They are so hard to make when you have so many recipes you want to try!

So I settled on a variation of a jam.  Ok, it really was a jam but I got too impatient and it really makes a yummy syrup for ice cream, pound cake, yogurt and if you don't mind it a little runny even on biscuits so I didn't bother to re-boil it!

The original recipe was from the Ball Blue Book.  I do have other canning books but seem to come back to this stand by a lot.  Here is the original recipe:

Strawberry Jam

2 quarts strawberries, crushed
6 cups sugar

Combine berries and sugar in a large sauce pot.  Bring slowly to a boil, stirring until sugar dissolves.  Cook rapidly until thick, about 40 minutes.  As mixture thickens, stir frequently to prevent sticking.  Poor hot into hot jars, leaving 1/4 inch head space.  Adjust caps.  Process 15 minutes in a boiling water bath.

Yields about 4 pints

Ok, here is where I went wrong, I used about 2 3/4 quarts of strawberries and about 6 cups sugar.  I didn't want mine quite as sweet.  I probably did not boil quite long enough hence the less firm set.  I considered boiling again but the sweetness and consistence is great for use a firmer syrup.  Not really runny enough for pancakes but I'm willing to give it a try.  Too runny for toast while running out the door.  Overall a success!

This is Woodman; it's just fine on toast on the way out the door.


  1. I did the blue ball strawberry jam too! and it didn't really jam up for me either...I called it my strawberry was really yummy! I used honey instead of sugar though and got kind of impatient (and it was my first jam so I'm unclear on my gel point)

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