Sunday, July 5, 2015

Whew! Done With the Strawberries

This is kind of a record for myself so I will remember how much I can get out of the strawberries and rhubarb I buy.  Have to write it down.  Can't trust my memory.  Funny, I can remember what happened years ago, but not what I had for dinner last night.  The joys of aging.

I started out with six gallons of strawberries and a gallon and a half of cut up rhubarb from four bundles bought at the Farmers Market.

I used the strawberry jam recipe from the Sure Jell box.

8 cups strawberries
7 cups sugar
1 package Sure Jell

Mix the berries and Sure Jell and bring to a rolling boil.  Add the sugar and bring again to boil.  Boil 1 minute.  Ladle into jars.  Wipe jar rims and top with lids and rings.  Process in a boiling water bath for 10 minutes.

I wound up with 28 half pint jars of jam from four batches plus about 2/3 of a pint that went into the fridge.

Next was the strawberry-rhubarb jam.

4 cups strawberries
2 cups rhubarb
5 cups sugar
splash of lemon juice
1 box Sure Jell

The process is the same as the strawberry jam.  Two batches yielded 14 half pints.

On to the strawberry-rhubarb sauce.  The following is the doubled recipe.

10 cups rhubarb
5 cups strawberries
10 cups sugar
1/4 cup lemon juice

I cooked the mixture on a medium low heat until the rhubarb was soft and the sugar was completely dissolved, stirring often to prevent scorching, and then brought it to a rolling boil before taking it off the heat.  Both pints and half pints are processed in a boiling water bath for 10 minutes. 

Two batches of the above recipe gave me 8 pints and 16 half pints.  There was maybe a 3/4 of a cup left over after filling the jars and Son ate that over vanilla ice cream.  Said it was delicious.

By that time I was wearing down.  Can't seem to work as long or as hard as I once did.  It's that age thing, I suppose.  At any rate, I still had berries left, so I bagged them up and into the freezer went nine quarts.  I think between Son and I, we probably ate close to another quart fresh and in strawberry shakes.  So now I know what I can get out of six gallons of strawberries.  This coming winter when the temperatures are falling and the snow is blowing, a little bit of summer in a jar is going to taste really good.


  1. Whoo Hoo you - well done :)

  2. Thanks, Dani...The results are worth all the fuss and bother - and scrubbing sticky strawberry drips off my kitchen floor today! :)

  3. I use my blog for recording things I want to remember as well. That's how it originally got started.

  4. Harry...With my fast fading memory, it has worked out pretty well to post about those things that I many want to look up later. That, and it gives me a place for a bit of a rant now and then, when the craziness gets the better of me and I need to voice it or have my head explode. :)

  5. bravo, but wayyyyy tooo much sugar for me, I think my blood sugar went up just reading the story. I love them red berries. Enjoy this winter.

  6. Rob...Both Son and I have to watch the sugar, too, so the strawberry stuff is more like an occasional treat. It all will keep a long time on the shelf and I really like having a variety in my food storage. Especially if it is homemade!

  7. Agreed. I may have to go on insulin after every meal. I'm almost hate to eat anything with bread, pasta, rice and potatoes. If i can get my A1C down in 6 to 8 weeks I will be fine.

  8. Rob...It's not easy and it's no fun at all, but I know you can get those numbers down. Neither Son nor I have to use insulin. I am on meds to help my body produce natural insulin. Son has a method that works well. Instead of a handful of cookies, just eat one. Takes care of my craving for sweets (sweets are my downfall) without putting me into a sugar coma! :) Keep me informed, my friend.

  9. Mary...yeah, the berries were delicious! Was hoping to get raspberries at the Market this weekend, but no luck. Will can more bacon later in the week. Can't have too much bacon. (grin)