Thank you for joining me for a continuation of our canning adventure! 

Edit: I forgot to mention the pectin! It's now included in the description.

Jam is the perfect was to preserve your summer fruits at peak ripeness and flavor. Just about nothing beats the sweet taste of fruit jam on a fresh buttermilk biscuit (or a plain scone for friends living outside of the USA). 

There are so many types of jam... Peach jam, pepper jam, orange jam (marmalade), Space Jam...

But today we made STRAWBERRY jam. 

We used a mix of strawberries from our garden and from the store since we wouldn't have enough otherwise. 

I'm going to skip over the preparation steps for canning. If you'd like a more in depth explanation for how to prepare the canning process, please check out Part 1 of this series here!

Washing and topping the strawberries: the most time consuming part!

We cut them up into smaller bits and mushed them together with a bit of sugar to draw out water and give it an aqueous texture, so that this....

... Becomes this.

We threw the stockpot on the stove and added more sugar. Y'know, for good measure. 

Add this stuff: pectin gives it that delectably spreadable texture.

Stir it all together while it simmers to dissolve all the sugar.

And it'll look like this! Yummy, like melted candy. Be careful not to touch melted sugar because it can be VERY hot. 

The most challenging part is carefully pouring the hot strawberry liquid into jam jars:

We then sealed them in the pressure canner for about 25 minutes and let them cool until they popped. I made a loaf of fresh bread that will complement the flavor pleasantly! 

I can't wait to try it - I'll keep you guys updated with tomorrow's breakfast!

I think I'll post more canning and pickling endeavors under the same series title and maybe I'll have a nice collection after a while!

Thanks so much for reading! I hope you enjoyed. Let me know what you think in a comment below.

Cheers!