So, I’ve been meaning to make some jam and the cheap strawberries littering the aisles of the supermarkets made me finally do it. The honey I used (in place of some of the sugar) was more expensive than the fruit. Granulated sugar would have been considerably cheaper.
I enjoy reading Food In Jars and I was eyeing her Strawberry Vanilla jam recipe, and based mine on that.
First I had to look up macerated strawberries. Once I figured out what that meant, I got to it. Cut up the strawberries in small pieces, cover them in powdered sugar and put them in the fridge. You don’t have to be delicate. Smashing them into the jar with a wooden spoon is encouraged. I removed most of the white interior pith – later reading leads me to believe that might be discouraged.
My strawberries were slightly underripe though fully red. I didn’t use the whole container I bought, just filled up a quart mason jar. It started with the juice a little under half way up the jar. It ended almost to the top after a few hours.