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Sunday, February 10, 2013

Taste Buds: Grandma’s Strawberry Jam

I spent quite a bit of time with my grandmother, long weekends, sometimes weeks in the summer where we would beg my parents for me to stay just a little bit longer. We had such a fantastic relationship. She was my heart and spoiled me so much. I adored her and she adored me.

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I am not good with loss, and when I lost my grandmother to heaven I couldn’t talk about her, I couldn’t think about her, I couldn’t look at photos, any flicker of remembrance put me in a tailspin of grief. I shoved those emotions into a corner and I didn’t deal with them for a very very long time. I just couldn’t bear to be in a world where she didn’t exist; in a world where I would never see her again.

Its for this reason, that more than 10 years later, I still hadn’t made her strawberry jam. Sure I loved it, sure I missed it, but I just couldn’t bring myself to make it. Yet today, at the grocery store I saw the tubs of strawberries on sale and immediately thought of my beloved grandmother’s jam. And the pain didn’t of that though didn’t threaten do drown me. I immediately called my mother, figured out the ingredients I needed and ran home to make that jam.

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This morning I toasted some bread, slathered on that jam and transported myself back in time.

This is seriously the best jam ever, maybe it could be a little too sweet for some, it does after all have a ton of sugar. But for me this jam is the best stuff on earth.

    RECIPE: CHICKEN STEW & DUMPLINGS

This recipe is from Sure Jell 100% Natural Fruit Pectin

WORDS OF WARNING
1. measure ingredients exactly, it makes a difference in the set of the jelly
2. Yes you have to use real sugar, any sugar substitutes will fail – if you are worried about calories this isn’t the recipe for you

INGRIDEINTS
Approximately 3lb of ripe strawberries, measured 4 cups crushed
8 cups sugar
2 boxes of pectin

DIRECTIONS
1. Prewash Tupperware with tight screw top lids that can hold a little over 2 cups of liquid.
2. Take off stems of strawberries and put into a food processer
3. Blend fruit making sure not to over blend. There should be fruit pieces in the strawberries
4. Measure out sugar in a large bowl, add in strawberries and stir until well blended. Let sit for 10 minutes and then stir again to make sure all the sugar is dissolved.
5. Stir one box of pectin and water into a small saucepan. Cook on medium high heat stirring constantly until boiling. Stir an additional minute.
6. Stir pectin mixture into fruit mixture and stir until completely incorporated. About 3 minutes.
7. Pour a little under two cups into each Tupperware. It is important to leave a little room for expansion in the freezer.
8. Let stand, covered, at room temperature for 24 hours. Jelly will last 3 weeks in the refrigerator and up to 1 year in the freezer.

Makes approximately 13 cups of jelly

1 comment:

paul peggy zeus said...

I'm so happy that you can bring her back in your thoughts. That's what life is all about, and how to preserve those we have loved and lost. All we have is our beloved memories. which are so precious.

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