Thank goodness work gave us Friday’s off in the summer again this year. I have so many projects I want to tackle and it is so nice to have three days in which to do it. On Friday, my Great Aunt and I went to lunch, it was so nice to see her and we had such a lovely time. On the way back to her house, we stopped at a farm stand and I was able to pick up a flat of local strawberries. They just started picking them and they smelled amazing! I took them home and bright and early Saturday morning, I made four batches of jam. Three regular strawberry and one strawberry lemon.
I like getting an early start when canning, before the heat of the day gets too intense. I know I am lucky enough to have central air, but it is hot work standing over three pots of boiling liquid! I have been canning for so long that I have this down to a science. I prep all of the berries first by hulling the stem and crushing them using my submersion blender. Once I have this step done, it takes me about 30 minutes per batch for the jam. In less than three hours I had 36 jars of jam cooling on the counter.
Not a bad start to the spring canning season, if I do say so myself. I went online yesterday and bought a fermenting crock that I am going to use to make Bachelor’s Jam this year. I have been intrigued by the recipe for a couple of years but I tend to forget about it until July. This year I an bound and determined to make it for Christmas. I will keep you posted on my progress and take photo’s along the way!