Welcome to another instalment of jam-packed, it has been an exciting journey last month and I've never felt so connected to the world. Some of us still feel a little claustrophobic or just damaged from last black Friday, no worries there will be more battle scars to be had for this upcoming Christmas/boxing day extravaganza. Please just don't bring any pepper spray or bear mace to the party, that shit stings and putting milk in your eyes won't help shit all. I've listed some real kick ass songs below. More to come in the next few weeks. I'm missing my moustache and I've decided not to grow the beard. Movember was good while it lasted...sadly it took me awhile to call it a true mo stache. O well next year will be better i hope. Peace.
Classic Strawberry Jam brought to you by flash master flow-gan and Canadian living.
Ingredients6 Cups of crushed strawberries 1 package of fruit pectin crystals 4-1/2 cup of sugar
DirectionsPour strawberries into large Dutch oven.Combine pectin crystals with 1/4 cup (50 mL) of the sugar; stir into pan. Bring to full rolling boil over high heat, stirring constantly. Stir in remaining sugar; return to full rolling boil. Boil hard for 1 minute, stirring constantly.Remove from heat. Stir for 5 minutes to prevent fruit from floating, skimming off foam.Using sterilized metal funnel and 1/2-cup (125 mL) measure, pour into hot sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) head space. If necessary, wipe rims. Cover with hot lids; screw on bands fingertip tight. Process in boiling water canner for 5 minutes. Remove jars and let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. (If not, refrigerate and use within 3 weeks.) Store in cool, dry, dark place for up to 1 year.To crush strawberries, crush only one layer at a time.
To prepare canning jars and metal funnel and measure, fill boiling water canner two-thirds full of hot water; cover and bring to boil. Wash and rinse jars, funnel and measure. Place in canner; cover and boil for 15 minutes.
To prepare lids, heat new canning lids in saucepan of boiling water just before jam is ready.