Well I wanted to see if storing fruit in mason jars really worked. It does and better than I thought.
Started on Monday March 6th today is the 11th. Almost 6 days and the mason jar of bananas are still green. Just starting to ripen.
#banana #masonjarfruitexperiment
Do not do bananas. They look green and you take them out within an hour they start to sweat and turn black. Within 4 hours total glossed over black.
#banana #masonjarbananaexperimentfailure 1
#banana #masonjarbananaexperimentfailure 2
#banana #masonjarbananaexperimentfailure 3
#banana #masonjarbananaexperimentfailure 4
Im also trying the strawberries. 3 weeks ago I bought 16 ounce strawberries. Left them in the refrigerator for about a week or so. They were a little wilted and so I put them in the jar and it actually revived them for another week.
#MasonJarFruitExperiment #Strawberries
Today I bought 3 lbs of strawberries and I put them into the mason jars right away. Storing them in the refrigerator.
Take your leftover strawberry compote and turn it into something new.
Homemade Fresh Strawberry Shortcake Compote
You’ll find just how easy it is to make your own strawberry jam without all the extra sugar and junk your body does not need.
Yes trust me when I say less sugar and no preservatives does a body good.
I had some leftover frozen strawberries from this past season. So I added the frozen strawberries to my compote and 1” inch of water above the strawberries and turn on the heat under my pan to high.
Bring to a full boil and reduce the heat to a slow simmer. It’s more about the flavors you are bringing out with the slower simmer.
At this point the house is smelling like a strawberry field at picking time. The sweet undeniable smells of hot summer days come rushing through my senses. I just want to throw open the windows and let the world have a whiff.
Once your strawberries puff up (15 to 20 minutes) you can remove the lid and smash the strawberries with a fork or potato masher. Depending on how chunky you want your jam.
Make sure you continuously stir and watch the pot as they say. Jams are hard to clean up. Plus at this point you shouldn’t be using any heat that is going to make a boil. Simmer is tiny bubbles. Just like you see in champagne.
Tiny bubbles like champagne
Continue cooking without the lid on low heat to reduce the fluid. This might take up to an hour.
Still to much fluid. Keep reducing
During this time you need to taste it for sweetness. You can add sugar or vanilla at this time if needed. Depending on how sweet your strawberry short cake compote was.
Once it is semi thick and sticks to your spoon with just a little bit of slide to it. It’s ready, you can turn the heat off and let it rest. It will continue to thicken on its own.
Strawberry jam is sticking to the spoon. Remove from heat.
Believe it or not strawberries have a natural pectin. So it will thicken all by its self.
Strawberry Jam is cooling down
Add the cooled jam to your containers.
I put all my jams in 3 ounce containers with lids and I freeze them. That way I can have fresh strawberry jam or any other flavor anytime I want.
Now here’s a recipe with multiple uses. This can be used for jam on your toast, ice cream and cake poté filling.
I only make small batches. One pound of strawberries and half the sugar of other recipe’s. Big chunks of strawberries simmered to perfection. Low in sugar. No pectin.
Strawberry Shortcake
INGREDIENTS
1 pound Strawberry
1/2 cup Sugar
1/2 Teaspoon Vanilla
2 Tablespoon Lemon Juice
Water to cover berries by 1”inch
DIRECTIONS
Take the tops off the strawberries and clean under water.
Cut strawberries up into chunks.
Place the strawberries in a medium sauce pan with the water.
Add sugar and lemon juice
Turn the fire on to medium and bring to a full boil. Turn the heat down so it simmers.
Continue to stir as it thickens.
When the jam is thick enough that it sticks to the spoon when turned on side. Remove from fire.
Add vanilla and stir really well.
Add to mason jar and completely cool. Put it in refrigerator.
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