Strawberry Jam or Strawberry Sauce?

A couple of weeks ago I made strawberry jam. Last year we had so much rain the strawberries weren’t abundant. And late frosts effected the peach crop, so I didn’t make peach jam either. We actually bought jam! This year the strawberries were lovely and I got a flat at the Farmers Market.

I’ve been making jam for fifty years. We had four children so I made a lot of jam. Back in the day we covered the jam with parafin wax. Occasionally a jar would get moldy under the wax and have to be discarded. Now they are put through a boiling water bath in the canning kettle for ten minutes. These jars can stay on the shelf for a couple of years.

I did two big batches of jam. Eight pints the first time. Six pints and two half pints the second time. The second batch didn’t jell. I had used SureJell and actually followed the directions to the letter.  So I reprocessed the second batch and added another packet of SureJell. They jelled a little, but not as much as they should have for jam that wouldn’t run off your toast.

I left the jars on the counter for several days as I debated about processing for a third time. I didn’t want concrete jam, so ultimately decided I would call it Strawberry Sauce and use it on ice cream when we have company.

IMG_3186

And in between batches of jam I was able to get my Working Writers Forum submission ready to send out. The meeting is tonight. I can’t wait to hear the always constructive critiques.