By Lisa Barthuly
The Prepared Pantry
One of my favorite summer rituals is picking sum- mer berries on a bright, cool, summer morning. An- other? Canning up those berries into jam. Blackberry,
strawberry, raspberry, blueberry … if there are berries around,
I’m canning them! I have to be quick or they’ll get eaten, fresh.
I love having jars upon jars of brightly colored jams lining my
pantry shelves. The kids love it for the traditional PB&J, we all
love it on fresh biscuits and rolls ... and with a bowl of hot stew
on a winter night. Heavenly! This is all the inspiration I need to
get “pickin’ and puttin’ up.”
My basic jam recipe is simple and can be used with any berry.
It showcases the natural sweetness of the fruit. Try it; believe
me, you’ll never go back to store-bought, or even the homemade recipes that call for 2 cups of fruit to 10 cups of white
sugar! (See recipe on page 68.)
Canning 101: Homestead Jam
Strawberries: they are the first fruits of summertime in our area
… my “first canning” of the season. I can all year, but strawberry jam seems, to me, to begin the real seasonal canning blitz.
And there is nothing like real, fresh strawberry (or any berry)
jam! I love all berry jam and this recipe is very forgiving. Use
any berries in place of strawberries and you’ll have some
This recipe makes perfect jam! As I said, it is very forgiving. I’ve
been out of grape juice and used 1 cup of water instead, along
with 2 cups of organic sugar. I was surprised; my family loved
that batch! Go figure. If you like your jam a bit on the tart side,
use less sugar. If you like your jam more on the sweet side, use
a bit more sugar. Customize it for your family and you can’t go
Lisa Barthuly lives in the mountains of the American Redoubt with her family. She is a follower of
Yeshua, Tora Lover, helpmeet, and mama. Visit
her at her “homestead on the Web” at www.HomesteadOriginals.com.
Stock the Pantry
Fruits of Your Labor
Capture the sweetness of
the summer season in a
jar . . . a canning jar!