tag:blogger.com,1999:blog-5172018271137170502.post2857429702028828289..comments2023-11-27T08:17:04.505-06:00Comments on Adventures in Urban Homesteading: StrawberriesAimeehttp://www.blogger.com/profile/04570718941895225222noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5172018271137170502.post-25779113967709086722008-07-03T13:32:00.000-05:002008-07-03T13:32:00.000-05:00Aimee, I was directed to your blog by my friend an...Aimee, I was directed to your blog by my friend and coworker, <A HREF="http://questforadequacy.blogspot.com/" REL="nofollow">Ashley</A>. <BR/><BR/>Your jam is going to be delicious with that bread! I have been thinking about baking bread for a couple of weeks now, and I may do it this weekend. I've never really done it before, so let me know if you have any essential advice!richellehttps://www.blogger.com/profile/13317584207851888060noreply@blogger.comtag:blogger.com,1999:blog-5172018271137170502.post-79291156672125816982008-06-30T13:42:00.000-05:002008-06-30T13:42:00.000-05:00Thanks for the tips. =) We did fill all the jars, ...Thanks for the tips. =) We did fill all the jars, except one, to within 1/2" to 1/4". We just ran out of jam at the end!<BR/>They all jelled and sealed, so we'll see how they are when we open them in the future.Aimeehttps://www.blogger.com/profile/04570718941895225222noreply@blogger.comtag:blogger.com,1999:blog-5172018271137170502.post-58164222256082632422008-06-29T12:56:00.000-05:002008-06-29T12:56:00.000-05:00Next time, give the strawberries a quick rinse, an...Next time, give the strawberries a quick rinse, and then drain them. Don't let them sit in the water while you hull them. they can absorb extra water and that can throw off your recipe, making it more difficult to jell. And for ones you are not using right away or processing, keep in a cool place until you are ready - don't wash them off until you are ready to process them or use them. when you fill the jam jars, fill up to 1/2" from the top. If you leave too much air space, all the air won't vent out and it could lead to spoilage, even though the jars are sealed. And you need a bigger pan for jam - when it starts simmering/boiling, it can rise up pretty fast - and there is nothing worse then burns from hot jam or jelly - plus the mess it makes. Use a dutch oven like the one I use to make broccoli rabe with pasta. Hope your jam turns out ok! and if it is too runny, just use it as a sauce for ice cream or pancakes!<BR/><BR/>MomAnonymousnoreply@blogger.com