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SEAN

Nice, I did a similar one last year. Were all your strawberries fully ripe? If you use some underripe berries they have more pectin in them.

Wednesday, June 8, 2011 - 07:43 AM


PEPPERREED

Perfect timing! I'm heading out to our farmers market's Strawberry Festival today.

Wednesday, June 8, 2011 - 11:35 AM


SCOTT_D

The berries I used were all pretty ripe. The jam is pretty soft. I have a second batch going and they're a bit less ripe. Still, I plan to ad a couple of tablespoons of liquid pectin. I don't really have a problem with pectin, I thought the method would intensify the flavors. Which I think it did.

Wednesday, June 8, 2011 - 02:34 PM


THE_MATT

dang. we just jammed up all the strawberries i reckon we'll be doing this year. i'll have to keep this on hand for next year though. i had an idea like this in my head, and then just got overwhelmed by the huge pile of strawberries we'd picked, and didn't really time the picking well to allow for such a lengthy processing period. i'm glad to hear that it worked well for you!

Thursday, June 9, 2011 - 06:07 AM


THE_MATT

p.s. the color on that jam is gorgeous, by the way!

Thursday, June 9, 2011 - 06:08 AM


ROBERT

This sounds similar to our recipe for strawberry jam which is to macerate the jam overnight in sugar, then cook up the next day with an equal volume of sugar and half a cup of lemon juice.  It is a soft set jam that has an extremely concentrated strawberry taste.  I am making more this weekend so will give this 3 day method a try (anything that accentuates the strawberry taste is a plus in my book).

Tuesday, June 28, 2011 - 01:12 PM