Growing up, my mother would make us go fruit picking every summer. Looking back, I never fully appreciated how lucky I was to be able pick fresh fruit. Many years later, I moved downtown and was living closer to my best friend. We started crafting and attempting various do-it-yourself projects and eventually this led to home preserving. This year we wanted to hit up as many seasonal fruit as possible and the first one up was strawberries. So one sunny Sunday morning in June we decided to drive to Grimsby where we picked up a flat of juicy, ruby red berries.
Since we were new to canning, we decided to use tried and true recipes first before we start experimenting. To preserve jam, there is a science to balancing the acidity in order to prevent spoilage and to ensure your jam sets properly. For this reason we used the Bernardin strawberry jam recipe. This jam uses liquid pectin, and I’ve found the best jams we’ve made so far were with liquid pectin. Straightforward and easy to work with, this type of pectin seems to set the best as well.
The result is the most definitive strawberry jam. Sweet, exploding full of flavour and by no means healthy, it is decadent and heavenly. I was going to give these jams away as Christmas gifts…but I think I’m going to save them all for myself! Next year we will have to make a double batch for sure!