Strawberry Jam!

The wonderful Oregon strawberry




Strawberry is in season, especially those tiny little Oregon strawberries. They may not be much a looker, but definitely big on favors! I made 1 flat of jam each summer to last me through the long raining winter that we get at Oregon. Since Oregon strawberries are very sweet so I use half/no sugar pectin. I prefer freezer jam over traditional cooked jam, simply because it allows the jam to keep the bright colors of strawberries and taste of summer (maybe just my imagination!).

When it comes to jam making, you definitely need to follow the instruction of the pectin package closely, otherwise, you will end up w/ unset jam (sauce). When that happened, don't worry! You can either use it as sauce for crepes or cakes, or you can simply cook the unset jams w/ another pack of pectin until it thicken. When you can run a line on the back of coated spoon and the line holds, then the jam is ready to be bottled. Just make sure you allowed the packed jam to be cool to room temp before you freeze it.