The inaugural jam of the 2011 canning season was strawberry, as it often is. Without the Tigress and her can jam this year I didn’t can one thing in the first four months of the year. I might have made marmalade but citrus deliveries from Stefan’s parents in California didn’t happen and I hate buying citrus for canning from the grocery store. The in-laws don’t have a citrus tree in their yard — they live in the remains of an olive orchard instead — but they do have some friends who often gift them with lemons, oranges, and grapefruits. So, to make a long story short, batch number one of 2011 was strawberry, enough for 17 jars.
FRUIT: about 6 quarts strawberries
SOURCE: farmer’s market
RECIPE: on the sure-jel box
YIELD: 15 half-pints on the shelves, 1 half-pint did not seal and there was about 3/4 of a pint that just went straight to the fridge