Friday, June 18, 2010

Pioneer woman I am not.

Today I took this (21.5 lbs of U-pick strawberries Groveland Acres; there were 2 other containers full):
And made it into this (there's another shelf as well):
and this:
So why am I not pioneer woman? I tried something new this time - making jam without adding pectin (which is the thing that makes jams gel). I made the jam with apples instead. Sounded like a good idea... no added sugar, no pectin to buy. The directions said to cook it for 30-35 minutes until it got to the gelling stage (220 degrees). I cooked that stupid jam for an hour and a half but it refused to go above 210 degrees. I canned it anyhow. It'll probably be very loose jam.

Here's the run-down of what got made:
1. 14 jars of low-sugar strawberry jam
2. 6 pint jars of strawberry lemonade concentrate canned and 3 pint jars in the fridge from a second half-batch (that's what the drink pictured above is! You dilute the concentrate 1:1 with soda water. It's quite tasty)
3. 7 jars of full-sugar strawberry rhubarb jam
4. 7 jars of low-sugar strawberry with the left-over rhubarb added (1.5 cups rhubarb + 4.5 cups strawberry)
5. 7 jars of over-cooked, yet under-gelled no sugar added jam

A pretty good day's work.


  1. I'm so sad I missed out on making it to a U-pick place to get strawberries this year. I do have a few frozen from last year though. I plan on making Strawberry Blueberry Jam in a couple more weeks when blueberries are in full bounty here. Thanks for posting your "issues" with doing the no sugar and no pectin type.

  2. That's a lot of jam! I'm going to try Pomona's pectin next time, it's supposed to gel without sugar. I bought some, but I'm leaving on vacation in two days, so I don't think I'm going to get to it until August! Luckily in California there will still be plenty of strawberries.

  3. WOW you could be the Pioneer woman with all that you made. Your my hero I know that. lol

  4. How did the no-pectin jam turn out?