Hello blogging world! How is your Thursday going? Mine, busy….it seems I am never ending busy lately but its all good busy! This morning I did my first spin class. This is my first class at my gym, I have been there four months, I was just a little frightened of the class. Who knows why, I just was. My original plan was to take a power/weight class first but for some reason couldn’t make myself do it. So I decided to take a step back and try something a little familiar before jumping into the complete unknown. I’ve seen the spin classes while I was jogging on the treadmill and I kinda of understood them…so it seemed like a good fit. And it was, I had a pretty good time, it took me awhile to get use to it. And the first time I stood up on the bike I was like oh this is gonna be rough but as I got into it was not so bad and was surprised when it was over. I was quite pleased with myself. Next time I’ll definitely have to up the volume if you know what I mean! Needless to say I’m excited to take the class again and a power class.
Anyways onto strawberry jam! Oh strawberry jam! The story behind the jam When I was about 3 we lived in California and had a small garden with lots and lots of strawberries. I use to go out and lay in the strawberries just eating as many as I wanted….oh the good old days
My Mom use to make strawberry jam and it take it farmer’s markets and festivals to sell….she always won first prize for the best jam..no joke! She uses the sure jell recipe, no different…I use a little less sugar because I like a thinner jam.
I started making it about a year ago because my boys eat pb&j almost everyday and who wants all that sugar in them. Plus its kinda fun to share old traditions with them. And seriously it is sooo easy and cheap!
- 1 box sure-jell low sugar or no sugar
- 7 quarts of fresh strawberries makes about 6 cups of purred strawberries
- 2-3 cups of sugar (follow directions on sure jell if you want thick jam)
- 1 tbsp butter (real butter)
- 7 8oz jars with new lids and seals
- 2 big pots, a canning kit is extremely helpful, I don’t have a canning pot though
- Put your jars in a pot and fill with water….take your jars out and put water on to boil
- Take all the tops off your strawberries and put them in the other big pot
- Puree your strawberries, or mash with potato masher
- follow sure jell insturctions and add your sure jell, butter to strawberries, put it on the stove to boil
- Your water should be boiling, so carefully put your jars and lids in and sanitize for 12 minutes, then drain
- Once your strawberries are at a full boil add in your sugar–bring back to a boil and let boil for 1-2 minutes
- Immediately put your jam in the sanitized jar, leaving a little space….
- Take a hand towel and hold the jar, then put your lid on and screw as tight as you can.
- Put your full jars back in the boiling water for 10-12 minutes
- Take out, all your jars should pop and be sealed
- I have no idea how long these last, I would say awhile, mine is always gone pretty fast between us and sharing with friends and family