“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”

“What’s for breakfast?” said Pooh. “What do you say, Piglet?”

“I say, I wonder what’s going to happen exciting today?” said Piglet.

Pooh nodded thoughtfully. “It’s the same thing,” he said.” 

― A.A. Milne

There’s huge truth in that quote.

I love breakfast…I love eating it, I love making it, I love entertaining with it and I love celebrating with it.  It just seems to start the day off so much better than without breakfast.

When I’m in a hurry, I usually make myself a protein drink.  It’s healthy, fast and I can take it in the car (I know…so bad).  But, if I’m in a hurry and I want a treat, my favourite thing is to have a thick piece of seedy, whole grain bread toasted, slathered with butter and topped with really good jam…

But, if you’re going to really enjoy it, why not use homemade jam?  It’s honestly so good.  And if you take the time to make a batch, you’ll have some to give away…love in a jar!!  And if you give it away with a batch of these zucchini muffins, you will have a friend for life.

This recipe comes from my friend Jenn, who shares her love of cooking with me by sending me loads of recipes, giving me tips I may not have thought of and sending over some of her famous jam.  It’s great because it has less sugar than regular jam so “you can have your toast and eat it too!!

Strawberry Jam

8 cups of mashed strawberries

½ cup lemon juice

10 cups sugar

2 pouches liquid Certo.

Mash strawberries and add to pot.  Add in sugar and lemon juice.  Bring to a rolling boil for 1 to 2 minutes.  Then turn off heat and stir in Certo, and then skim any foam.

…you can see the pink foam here…

…and you can see the jam underneath when you scoop away the foam.

Jenn puts it in sterilized jars and freezes it.  But if you would like to seal it and keep it in a cupboard (for up to a year), follow my instructions for Strawberry Rhubarb Honey Jam.  I called the Certo hotline and they said that reducing the sugar may change the consistency (might not be as thick) but, if sealed properly, it will keep the same as jam with more sugar.

Makes 8 jars (500ml)

Double Batch Strawberry Jam

16 cups of mashed strawberries

¾ to 1 cup lemon juice

20 cups sugar

4 pouches liquid Certo

Makes 16 jars (500ml)

Triple Batch Strawberry Jam

24 cups mashed strawberries

1 ½ cups lemon juice

30 cups sugar

6 pouches liquid Certo

Makes 24 jars of jam. (500ml)