Strawberry Jam

We had a beautifully laid back weekend.

Chris and I were determined to do next to nothing,

with the scheduled event being relaxing with our family.

Done and done.

About the only thing that happened that was somewhat productive

was the making and canning of strawberry jam.

We moved the strawberry plants to a new location in the yard because they were taking over the garden...

and then I proceeded to neglect them,

so we got all of two strawberries this year...

which the dogs ate.

Luckily, I found a FABULOUS new local fruit and veggie stand that has been selling them super super super cheap.

So I picked up 5 lbs and made some jam.

If you've never canned before,

strawberry jam is a good place to start.

There are very few ingredients,

few steps,

and best of all, you don't need a pressure cooker/canner to preserve them (just a big pot for the hot bath method).

I hull and cut mine into smaller pieces.

and then pulse them in the mini processor in small batches until they're broken down but still fairly chunky (they'll break down a little more when you cook them).

Then into the pot with sugar, lemon juice, and pectin.

Then funnel into the jars and process for 15 minutes in boiling water, turn off the heat, 

leave them for 15 minutes more in the water,

take them out,

and let them cool overnight.

So simple. So pretty. So tasty.