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on May 6, 2012 ·
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[…] started a batch while he went to the store to grab canning jars. I used this simple recipe from Faithful Provisions. It’s just strawberries and sugar. It’s not as thick as […]
I noticed the ‘pink scum’ on top of the jam. To reduce this from happening add a pat of butter to the cooking process or ‘skim the scum’. It in itself is not bad but unslightly to some. I don’t care, just stir it in and put it on a biscuit please.
You are making a conserve or preserve without the added pectin. I make jam, jelly and preserves form fruit and some veggies. Been doing this for 45 years or so.
Looks good, wonderful color and pass those biscuits what is the hold up?
Yes, just a little, doesn’t’ bother me, so I just leave it. Hoping to update my biscuit recipe to a lot healthier version. Keep an eye out for it soon!!
Have you tried it with Splenda? I am trying to adapt my recipes to low sugar and/or sugar substitute if possible, without sacrificing too much flavor. Since you can cook with Splenda, I thought it might work for this. Thanks!
Mary Lee – We only use all-natural sugars, so I have never tried Splenda. But, I would think it would work fine, just be sure to add a little less sugar at first and taste it, then add from there. My understand is that artificial sweeteners usually don’t need as much quantity. Let us know how it turns out!
Ohh.. this is exactly how I have been doing my little concoction too.. (I have just begun within the past year when I wanted to get a filling for my cupcakes, but wanted it to be as natural as possible).. so I am glad to see that it is recommended by you as well. I just thought I was going the easy, lazy, unlearned way out… it always turned out yummy, but now I am convinced that I must know a little bit about something. 🙂 Still wish my Grandma were around to help me with more ideas of canning, but the strawberry, apple and peach that I’ve made so far have been pretty good. Now I just need to get a recipe for chow chow relish and I will consider it complete! 🙂
Kiki – never disregard your gut feeling while in the kitchen! That is how amazing cooks do it. 🙂
do you need to have new lids to seal the jars? and if so, why do you need to freeze it? why wouldn’t it be okay in the pantry? new to all of this!
If you have a breadmaker, you can use it instead of a stock pot. The breadmaker will even stir it for you and beep when it is ready!
What a great idea! Never thought of using a breadmaker like that…. so what other creative ideas do you use yours for?