Marge Braker, a retired home economics teacher demonstrates how to make small batch jam using fresh strawberries, sugar, and other simple ingredients. It’s strawberry season now, from May through June is the best (maybe) only time to find fresh strawberries in your neck of the woods. The ones that grow in the Portland area literally melt in your mouth with sweetness and flavor. Following this demonstration for canning strawberry jam is a great way to preserve fresh strawberries (and other berries) for year-round enjoyment. Check out this companion recipe for the ingredients, and all the necessary steps to make your Small Batch Fresh Strawberry Jam
Check out the companion video story about Marge Braker and Harriet Fasenfest: Preserving Food and Friendship. It was once a common way to extend food beyond the immediate season. Two friends become involved in the ancient practice of preserving food, and in the process form a closer bond with nature and each other.
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[...] living: Buying local, growing your own, and preserving the abundance season by season. Watch the How to Make Small Batch Jam and give it a shot, also check out the recipe: Small Batch Fresh Strawberry Jam It’s fun to make [...]
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[...] but may not be stiff enough for a peanut butter sandwich. See the related video demonstrating how to make small batch strawberry jam; Also, watch the companion video story: Preserving Food and [...]