We got the last 5 quarts of strawberries at a local farm and canned up some lovely sweet treats for the next year (or two, just don’t tell the authorities).
Yum, yum, yum!
It should go without saying, but in case you’re new here… These canned goods were made from fine, sweet, local (less than 5 miles away), organic strawberries. The jam was made with berries, sugar and store-bought pectin.
I would have liked to keep corn out of the strawberry syrup, but the recipe called for both white sugar and corn syrup. We were in a midnight rush (literally) to use the berries before they spoiled, so we didn’t have time to find a different recipe or suitable substitution. I did have to watch out which BRAND of corn syrup I bought, as the cheaper store brands contained HFCS and a well known name brand did not.
Oh yeah, I almost forgot to mention… I also canned Rhubarb-Strawberry Jam a few weeks ago. That tastes awesome too!