Wednesday, May 6, 2009

I made Jelly.

So it is more like a syrup than jelly, but I made it.

On Monday we went strawberry picking (with Lisa and her fab crew) and came back with 8 quarts = 2 huge baskets. After giving a bunch, eating a lot, I cooked the rest.


  • 2 pounds fresh strawberries, hulled
  • 4 cups white sugar
  • 1/4 cup lemon juice


In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).

I even strained it. Hopefully tomorrow, I'll make ice-cream and mix in the syrup. Jon and I have also tried to can some for later.

It was pretty cool.


1 comment:

  1. You need to add pectin to thicken it for jam. IT's the same thing that's in jello. Should be in the baking section of any grocery store. You can still add it now -- just have to re-heat.