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It’s April and that means strawberries!! (Or being in Texas, it could mean March, or February, HAHA). We had 20lb of beautiful organic strawberries begging to be preserved. I wish I could say they were from our own land, but no. We’re working on establishing a good strawberry patch. One day maybe we will be able to just walk outside and harvest some. It’s on our mile long list of homestead projects!
However we did find the next best thing, a you-pick-it farm, locally. Years and years ago (when our oldest boys were itty bitty) we took them to a strawberry picking farm. It was a lot of fun and they come back with red faces. Not from the heat, but from all the strawberries they ate in the field! So we decided to take a short road trip and get the little kids out and pic berries. It was the end of the season but there were still quite a bit to choose from. We ended up with 20lbs of sweetness.
So what do you do with all those strawberries? Make jam, naturally. Our kids survive on PB&J (only because it’s their favorite and they love it) so why not give them fresh homemade jam instead of store bought? But the thought of normal jam recipes was terrifying. The amount of sugar usually was more than the amount of fruit. We try to limit sugar here, so we scoured around and found a low-sugar version!! Hooray, let the jam making session commence.
I was able to get about 18 pints of jam! You have to be careful about doubling the recipe as you run the risk of the jam not jelling. We did two batches. We used Ball Original Pectin. You can also use Pamona Pectin with good results for low sugar jams.