Keeping Fruit Fresh

One of the joys of summer is having an abundance of fresh fruit to eat and cook with.

The best way to keep any fruit fresher longer to to keep it whole and with the stem attached.

Apples and peaches and pears we never cut into before using because they will turn brown and maybe even mushy.

But most times we never think about stemming berries, cherries, and grapes for using later.

It is easier, but not better.

All berries, including grapes will keep longer with the stem attached.

So, if you want to make something with them, stem and/or pit them right before using.

If you stem them, they will only last a few days at most. Unstemmed, they can last up to a week or maybe longer.

Plus, if you stem or pit them they will lose nutritional value. If any of the skin gets ripped and exposes the inner fruit they just won't be as healthy.

So, if you grow or pick your own berries or cherries, cut the stems when you pick instead of just pulling the berry off the stem.
Raspberries, due to the way they grow, do just get pulled off the stem.

If you buy them and they still have the stems, leave them til you are going to use them.

Strawberry Jam

Strawberry jam is always a great treat. It is also pretty simple to make.
Jam can be made at any time of the year. If you don't have fresh fruit, use frozen.

You will need 5-6 half pint jars or 3 pint jars.
Flats and bands for sealing.

Prepare your jars, lids(flats), and bands by washing them in hot soapy water.
Drain.
Keep the jars and lids and bands in very hot water while you get the jam made.

For the jam:

You will need a large pan. A 5 quart dutch oven is just about perfect.

Ingredients:

8 cups strawberries, crushed
5 cups sugar
2 Tablespoons lemon juice
 
Put the strawberries in the dutch oven and crush them. A metal spatula will work as will a slotted spoon. If you have a potato masher, that is perfect.

Add the sugar and lemon juice and stir.

Bring to a boil over high heat. Stir frequently.

Boil until it is translucent and thick. It will take about 25 minutes.
Don't go much longer than that or your jam might get gummy. It is better to have it a bit soft than too gummy.

Skim off any foam. If you have some foam you have trouble removing, it won't hurt anything so don't worry too much about that.

Remove jars from the hot water. Do this about 5 minutes before filling.

Ladle the jam into the jars leaving about 1/4" headspace.

Wipe off the jar rims.

Get a hot damp cloth.
Wipe the seal of the lids and lay on the jars.
Wipe the threads of the bands and screw the bands onto the jars. 

Do this as quickly as you can.

Turn jars upside down for 5 minutes before turning back upright to cool.