Hey Foodies, it’s Heather! Last week I finally learned how to make homemade strawberry jam and it is so easy! One of the things I love most about homemade jam is that whole sharing thing. Islanders are always giving me jam. What is that? Is that an Island thing? I think it’s awesome, and now that I know how to make it I can’t wait to start giving people jam too.
One of the many great things about living on PEI is that we have access to an abundance of fresh and delicious food, and who doesn’t love that we can get it direct from the farm? Check out these incredible Kent variety Strawberries from Penny’s Farm & Garden in Eldon on the Points East Coastal Drive. Visit their U-Pick or you may get lucky and be able to pick some up at the Riverview Country Market.
These strawberries are huge and I wouldn’t be exaggerating to say that they are the best, juiciest strawberries I’ve ever had.
Last week PEI Foodie Roberta MacLean showed me how to make freezer jam. There was no cooking involved and it was really easy. The hardest part was trying not to eat all the berries while we were making it. And of course… we did eat a lot of them.
We had jam and tea biscuits, and we made some strawberry shortcakes with fresh-made whipping cream. I bet it would be delicious over vanilla ice cream as well. I heard that freezer jam tastes even better after being frozen so I will freeze some and see, but it was really good just like this. So treat yourself and give it a try! #PEIfoodies
- Glass or plastic jars with tight fitting lids
- 4 cups (1000 mL) of finely chopped fruit (all fruit must be finely chopped, then measured - do not purée)
- 1½ cups (375 mL) granulated sugar
- 1 pkg (45 g) Club House Garden Fare* No Cook Freezer Jam gelling powder
- Wash and rinse containers.
- Place chopped fruit in large mixing bowl.
- Gently stir in sugar and allow to stand for 15 minutes.
- Slowly sprinkle Club House Garden Fare* No Cook Freezer Jam gelling powder a little at a time onto fruit mixture while stirring for 3 minutes.
- Allow to stand for 5 minutes. Gently stir again for 1 minute.
- Pour jam into jars, leaving 1 inch (2.5 cm) head space. Seal tightly. Jam is ready to eat. No standing time is required.
- Store in refrigerator and use within 6 weeks or store in freezer for up to one year.