Farm Fresh to Favorite Recipes: Strawberries - Grateful Heart Home & Garden

Suyematsu strawberries are a sought after crop on Bainbridge Island. With a limited supply this year I consider myself lucky to have gotten a box to make my homemade strawberry jam!

The Farm Visit: Bainbridge Island Farms, also known as Suyematsu Farm is one of the oldest, largest, and continually operated farms in our county with over 100,000 pounds of produce grown each year. We’ve been going to this farm for a few years now to purchase strawberries, pick raspberries, and purchase other produce.

Buying Strawberries: There is no u-pick option for strawberries at the farm so you need to pay close attention when flats are for sale. This information is readily available on social media, on Facebook and on Instagram.

Celebrating my Mom: Three years ago I went to this farm with my Mom to purchase a flat of strawberries. When we came home she sliced them up with my daughter as we all made jam together. This is such a happy memory for me and it is one of my favorite photos of the two of them together.

Into the Kitchen: After coming home with my strawberries I emptied them into a large colander and spritzed them with a fruit and vegetable cleaner (I like Trader Joe’s Fruit and Vegetable wash) and I let them sit there for ~10 minutes or so while I gathered all of my jam making supplies. After a good rinse I sliced all of my strawberries and put them in a large pot on the stove. Follow the step by step instructions below if you’d like to make your own homemade strawberry jam – this is my Mom’s recipe that we’ve been making for many years!

Homemade Strawberry Jam

Ingredients:

8 cups of fresh strawberries, diced
7 cups of sugar
One package of Sure Jell Certo liquid fruit pectin
12 clean half pint jars (8 oz.)with two piece lids

Step One: Clean your berries – you can use water or use a fruit and vegetable wash – let drain for ~10 minutes. Slice all of your strawberries.

Step Two: Put all of the sliced berries in a large pot on the stove and add in the sugar – mix well using a spatula so the berries are evenly covered.

Step Three: Bring the berries and the sugar to a full roiling boil (this is a boil that does not stop bubbling when stirred) on high heat, boil for 1 minute while stirring constantly.

Step Four: Stir in one package of liquid fruit pectin, return to a full roiling boil for 1 minute while stirring constantly. Remove from the heat while you gather your jars and a large 4 cup Pyrex measuring cup (you can use a ladle but I prefer pouring, it’s less messy).

Step Five: Pour a portion of the jam mixture into your large Pyrex measuring cup and fill up the jars within 1/2″ of the top. You’ll need to fill up your large measuring cup a few times to fill all of the jars. Wipe down the outside of the jars (if needed) with a damp cleaning rag and cover with the two piece lids screwing the lid on tight. You should have 10-12 half pint jars filled with fresh strawberry jam when you are done.

Step Six: If you don’t want to refrigerate all of the jars of jam you’ll need to seal your cans. This is pretty simple! Take the largest pot you have and put in as many jars of the jam as possible into the pot – my 8 quart pot holds 6 jars. Fill the pot up with water until the jars are covered with 1-2″ of water. Cover with a lid and bring to a boil – boil for 10 minutes. Carefully remove the jars (I use tongs) and place them on a kitchen towel to cool completely.

Step Seven: After the jars have cooled completely you can check the seals by pressing the middle of the lid with your finger – if the lid springs back the lids are not sealed and you’ll need to refrigerate the jars. If the lid does not spring back then it is safe to store in your pantry for ~ 1 year. Enjoy!

Onto the Table: I love to spread this jam on a slice of fresh sourdough or brioche bread for breakfast, put it in a yogurt parfait, or use it as hostess gift when we go over to a friends house for dinner.