Jamming

So we're having a loooot of strawberries in our garden this year, so much even, that we decided to make strawberry jam. I hardly ever eat jam, actually only at high teas (with scones) or when we're staying in a hotel that doesn't have any other bread spread things for breakfast. My SO does eat a lot of jam, in very varying tastes, usually provided by his father, who also has lots of fruit in his garden. But for our first try, we decided to make just plain old strawberry jam.
So we saved up the strawberries from several days, even the slightly slug-eaten ones that we'd usually throw out, and then we weighed them all and turned them into jam. We had about 800 g of strawberries in total, which is quite a nice harvest. It took a while to clean and slice them all, getting rid of the dirty and partly-eaten bits, and then we put them in a pan to heat up.

Strawberry pan.

Then we added what is called 'jelly sugar' in Dutch, I have absolutely no idea what it's called in the rest of the world, but it's the sugar that you put in to make jam. Usually you add the same amount of sugar as you have fruit, but with this sugar we had to add less, so that took a bit of calculating. We also added a big squeeze of lemon and lime juice, because just strawberries and sugar is way too sweet.
After boiling it all for a while, the jam was transferred to the jars, with some big strawberry pieces still in there. You can boil it down for longer and get a really smooth jam, but a bit of texture is nice to have. These pieces do mean that you get jelly in the bottom and more strawberry pieces at the top, because they float on the more liquid part, but that does make it look kinda nice.

Blurry jam transfer.

Split-level strawberry jam.

Then it was a case of putting on the lids and letting them cool, until we could put them in the fridge. The lids of our new special strawberry jam jars didn't fit quite as well as we'd hoped, so we're going to have to eat those a bit quicker than we thought, but I don't imagine that's going to be a problem. We tasted the jam when it went into the jars, and it's really nice, sweet but not to clingy, with a nice sour note. As I said, I'm not really much of a jam-eater, but of course I'll try our own home-made jam when I get the chance.
We still have loads of strawberries in the garden, some of which are still green and some of which are just becoming red, so we'll be eating 'normal' strawberries (maybe with cream) for a couple of days as well. But this was a very nice home-grown food experience already!