April is the time of year that we get strawberries in the grocery store for $1.25 – $1.50 a pound. I wish I had access to local Utah strawberries, but people just don’t grow them here. I won’t complain, because Utah is more known for our raspberries!! And we have tasty raspberries.
Here’s my recipe for making strawberry jam. Remember, I do things a little different. I use a 2:1 fruit to sugar ratio by weight. Normally it is the other way around, 2:1 ratio of sugar to fruit. I find that my ratio works perfectly for the berry family (i.e., raspberries, blackberries, strawberries, etc.). The key is to macerate the fruit and sugar for a couple of hours or overnight in your refrigerator and then pass the soupy mixture through a food mill before cooking. I’ve had such great results with this method.
The canning season has begun and I’m looking forward to another great year of produce. Let’s keep our fingers crossed that our fruit trees don’t freeze this year! I’m really looking forward to apricots and peaches.
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