Guess what I learned this summer? Raddichio looks like red cabbage except a lot smaller (my argument – it was under the red cabbage sign. I just didn’t look up in the top row). That and how to make jam when you only have one jar. Ok so I have acquired more jars since then but back when I picked fresh strawberries, I wanted to make jam. I went and bought a box of pectin before discovering some fruits naturally have pectin in them, mainly berries and apples. Pectin in strawberries can be found in the green tips of not-quite-ripe strawberries. Lemon juice also helps the gelling process.
Link for YouTube
I always considered jam a special technique because you have to make sure everything is steralized and cooked to prevent mold and illnesses when storing. Because the whole jam making process scared me, I decided to do my research. I found a very, very, VERY helpful video on YouTube, which I have posted above.
If you need jam jars, check out flea markets and yard sales. I usually find ones with lids for about 25-50 cents. I’ve also seen boxes and boxes (and more boxes) of jars without lids, but you can purchase lids separately at the store. It is recommended to replace lids every so often. Jars don’t need replaced unless cracked.
Ok so I don’t have any pictures of my jams, but I can assure you this recipe works for strawberries and black raspberries. Don’t worry about fancy equipment either. I used a giant pot for my boiling water and tongs to grab the hot jar. Just make sure you have a lid that breaks into two parts: the lid itself and the rim you screw on.
The video above uses an 8-ounce and a 4-ounce jar. I adjusted the measurements for a 6-ounce jar.
This recipe has been updated. Please check out the updated post for the recipe.