Out of a Jam

Visit one of Alberta’s U-pick destinations this summer and load up on strawberries. Then keep the best of summer around by making and canning jam. It’s a delicious way to remember a sweet summer trip to the farm. For a list of U-pick operations, visit the Alberta Farm Fresh Producers Association at www.albertafarmfresh.com, or call 1-800-661-2642.

Pick it

Berries, of course! You’ll also need lemon juice, water, sugar and pectin.

Grab it

Jar funnel, tongs, ladles and jar grabber; they can be purchased at a home goods store, or ask your local berry farmer. These inexpensive items make the process smoother, and the grabber lets you handle hot jars without burning your paws.

Cook it

You’ll need one large pot to cook up the jam.

Boil it

A canner; it’s a large, specially designed pot that you can use to sterilize jars and lids. Again, a berry farmer can tell you where to buy one. Get the gear ready before you start the jam.

Simmer it

Depending on your recipe, crush the berries and boil together with pectin, sugar and possibly lemon juice.

Fill it

Mason jars; buy the one-cup size. They make nice little gifts, maybe with some homemade muffins. Buy the flat lids and the screw-on rings. For safety’s sake, use the lids only once.

Dip it

Once you’ve ladled or funneled the jam into sterile jars, top them with flat lids, fresh from the boiling water, so the rim is a little sticky. Screw on a sterile ring and submerge them in your canner to boil the whole jar for about 12 minutes.

Check it