Sometimes I have a craving for something different.  The last several weeks have been spent putting up a little of summer’s bounty from our garden which despite making quite the mess, was rather enjoyable.  As I was cleaning up I remembered that I had some fresh strawberries from the market in the refrigerator.  Late summer berries are not near as juicy as May berries, but they are still delicious.  Not wanting these to ruin, I decided to make jam, but wanting something different than what I made back in the spring.

When I set mine up to drip, I actually used about two cups of berries since they were rather dry.  The only difference I can imagine the berries making is the strength of the strawberry flavor.

If it makes you feel better, or you aren’t using standard seals and rings, you need to seal your jars using the hot-water bath method.  Place your jars in a canner (or large pot), making sure they are completely covered with water.  Bring to a boil for ten minutes.  Turn off stove eye, letting jars sit about 5 minutes.  Remove the jars, cool and store.

This is probably the prettiest jelly ever!  When made correctly (and using liquid pectin instead of powdered) the jelly is so clear and sparkles like jewels!

{ I just love pretty canned goods! }


I made this same recipe with freshly picked blackberries and was it ever fabulous!

If you are looking for a strongly flavored jam, this one is not for you.  The fruit flavors are subtle and it is really sweet making it perfect for scones and biscuits.  Serve it up with some Brie cheese on a buffet or as an accompaniment or glaze on a grilled pork tenderloin.

And from my biggest fan & critic, my darling Audley, it is just delicious on hot biscuits with bacon for Sunday supper at 8:30.  


{Thank you sweetie!}