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Strawberry Jam

On the farm we talk about “the good old days” all the time. It wasn’t that long ago where you couldn’t get your favourite crops year-round, and you certainly couldn’t find strawberries on grocery store shelves in December. We relied solely on local farmers, our own gardens and seasonality for the crop's availability. These were the days where to be able to enjoy the taste of strawberries year-round you were picking an abundance of in-season farm fresh strawberries to preserve; freezing, making jams and pies. In honour of “the good old days”, and preserving farm fresh strawberries to enjoy all year-round, we encourage you to try this easy strawberry jam recipe!  
Print Recipe
Course: Breakfast, Side Dish, Snack
Ingredients Method

Ingredients
  

  • 5 cups Crushed Barrie Hill Farms fresh strawberries (approx 2 1/2 quarts)
  • 4 tbsp Lemon juice
  • 1 package Classic fruit pectin
  • 7 cups sugar

Method
 

  1. Wash and haul your Barrie Hill Farms strawberries 
  2. Place strawberries in a large pot and crush them. This works best if you do one layer at a time. 
  3. Add pectin and lemon juice. Bring to a boil over the stove on medium heat, stirring constantly until the pectin dissolves. 
  4. Add sugar and stir. Boil for 1 minute stirring constantly, ensuring sugar dissolves and doesn't burn.  
  5. Remove your pot from the heat. Skim any foam from the top.  
  6. Pour your jam into sterilized jars, leaving 1 inch of room from the top. Seal, store and enjoy! 

Tried this recipe?

Let us know how it was!