I'm not the only one interested home canning these days. The growing need to save money and the rise of the local foods movement have more people turning to home canning, according to a recent article in the New York Times.
I started making strawberry jam as soon as the box arrived. I used a recipe from the book "175 Best Jams, Jellies, Marmalades & Other Softspreads." I also used advice from Iowa State University Extension.
Now I'm wondering why I never tried to make jam before. It was so easy, and the jam tastes even better than the store-bought kind. Just see the results for yourself:
Don't you just love how the light shines through the jelly jars. It's like a work of art...
It did, however, take a lot of time. I spent three hours in the kitchen, but that's probably because it was my first attempt at canning and I needed to keep looking at the recipe.
I had so much fun with my kitchen "experiment," I can't wait to try again. I'm thinking maybe apricot jam, since it's my husband's favorite.