#mashed strawberries

Summer 2015 came a little earlier this season, and so did the strawberries. My family and I have a tradition to go to the local farm for U-pick.  Despite  their small size the berries are very fragrant, refreshingly sweet and a little tangy. In less than an hour I picked about 3 pounds. I made 2 kinds of jams: one with whole berries and another one with smashed. Both are good to use as a spread, with pancakes or just as-is.

Ingredients:

2.5 lbs. fresh strawberries

3 cups sugar

3 teaspoons pectin* (optional)

3 teaspoons calcium water (optional)

Small mason jars with lids

Directions

Wash and rinse the jars; let stand in hot water. Bring the lids and rings to boil; turn down the heat and let stand in hot water.

Meanwhile, wash the berries and remove the hulls. In a wide bowl crush the strawberries in batches until you have 6 cups of mashed berries. In a heavy bottomed saucepan, mix together the strawberries and calcium water. In a separate bowl combine the sugar with pectin.

Bring the saucepan to boil. Add pectin-sugar mixture and stir it vigorously for  1-2 minutes while cooking to dissolve the sugar completely. Remove from heat.

Fill the jars, leaving 1/4 to ½ an inch headspace and seal. If the jam is going to be served right away, don't bother with processing and just refrigerate.