little miss homemaker

and thanks to poppytalk for the purdy labels
(you can find even more cool labels for all sorts of things here...thanks martha)

i spent the better part of my weekend making my first ever strawberry jam..and dang is it ever good. i can't take much of the credit because i simply used the recipe that my granny has been using for years. and you know where it comes from? the inside of the pectin box, ha.

Easy Freezer Jam
(takes about half the time of the cooked method and yields a softer set with a fresh fruit taste)
1 batch makes app. 4 cups jam

Ingredients
2 cups crushed strawberries
2 TBLS fresh lemon juice
4 cups sugar (holy heck i know!)
1 pouch certo liquid pectin

Directions
1. make sure all your containers and lids are clean and ready to go.
2. crush strawberries with a potato masher. leave bits of whole strawberry...as much as your personal taste dictates.
3. measure exact amount of prepared fruit into a large bowl.
4. measure exact amount of sugar into a separate bowl.
5. stir sugar into prepared fruit. mix well and let stand for 10 minutes; stir occassionally. important: do not skimp on time requirements as it is important that the sugar dissolve.
6. while fruit mixture sits, stir pectin into a small bowl with the lemon juice.
7. stir pectin mixture into fruit mixture. stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes (a few sugar crystals may remain).
8. pour into prepared containers leaving a 1/2 inch space at the head of the jar for expansion of the jam during the freezing process. cover tightly.
9. let stand at room temperature for 24 hours. check at this point for proper set.
10. enjoy the FRUIT of your labor. sorry, couldn't resist.

jam can be refrigerated for up to 3 weeks and frozen for up to a year. for more detailed directions, check out the certo box!