Strawberry Fields Forever

Yesterday my sister and I ventured into Smart & Final and Joanne’s Fabric with one mission: to get the makings for jam. I’ve had an intense and somewhat odd fascination with jams and jellies the last few weeks so I wanted to give the homemade real deal a try. Thirty dollars, ninety minutes, and one sub sandwich later and we were ready, eager, and fully prepared to embark on our fruit preserve making journey.
BUT! Before we started…we needed a playlist for inspiration. Depending on what fruits you decide to use, you can pick your favorite lyrics or songs to label your flavors. The voices of John Lennon and Robert Plant in the background will keep you stirring away…

The Best Jams for Jam Making
Presidents of the United States of America-Peaches
The Beatles-Strawberry Fields Forever
The Mamas & The Papas-Blueberries for Breakfast
Al Steward-A Small Fruit Song
The Monkees-Apples, Peaches, Bananas And Pears
Prince-Under the Cherry Moon
Bob Marley-Guava Jelly
Beck-Peaches and Cream
Led Zeppelin-The Lemon Song
Harry Belafonte-Coconut Woman
Rudy Vallee-Life is Just a Bowl of Cherries
Petty Booka-Pineapple Princess
Monday Sinclair-Jelly Jungle of Orange Marmalade
The Kingston Trio-Raspberries, Strawberries
Frank Sinatra-Tangerine

RECIPES

Summer Strawberry Jam
Ingredients:
2 2/3 cups crushed strawberries (I purchased frozen strawberries and used a potato masher)
3 tablespoons Pectin (boxed and can be found at the store—looks a little bit like jello)
2 1/4 cups granulated sugar
Directions:
Place strawberries in a saucepan. Gradually stir in pectin. Over high-heat bring the mixture to a full roiling boil and stir constantly. Add sugar, stirring to dissolve. Return mixture to full rolling boil. Boil hard for 1 minute, and continue to stir constantly. Remove from heat and skim the foam if necessary. Ladle hot jam into jars. Fills about four, 1 pint jars. This jam is thicker than the recipe that follows for fruit preserves.

Peach Preserves
Ingredients:
6 cups chopped peaches
4 1/2 cups white sugar
1 (2 ounce) package dry pectin
Directions:
Chop the peaches finely and put them into a large saucepan. Set the pan over medium-low heat. Bring to a boil and cook for about 20-25 minutes or until the peaches become somewhat liquid (we wanted bit of peaches left in the mixture). Add sugar and bring to a boil over medium heat. Gradually stir in dry pectin and boil for 1 minute. Remove from heat and transfer to jars. Fills about four, 1 pint jars.
*Create your labels while you let the jam & preserves cool. Decorate with fabric and ribbon.

Cheers!
-Bay