Ok, besides sewing, my other big obsession is the food network. I have learned so much and tried so many different things I never would have watching the shows. Unfortunately, my adventurous spirit has not rubbed off on the kids. So if you have picky eaters, do NOT tell them you made this jam. Let them think it is store-bought until they try and love it. I made that mistake and had to bribe Megan to try it.
This is taken from an Ina Garten recipe found HERE, but I changed it a little to work for me.
Take one pint of rinsed strawberries and halve them and throw them into the food processor. This step is optional and I do it because my picky kids don’t like “chunky” jam. If you don’t mind pieces of fruit in it, just cut up the strawberries.
Pulse until smooth.
Throw in a pot with a tablespoon of orange juice and a half cup of sugar. Warm it up until the sugar dissolves.
Dice about 1/3 of an apple and throw it in. Have the rest for a snack.
Continue to simmer until it reaches some 220 degrees. Oh wait, I don’t have a candy thermometer so I don’t really know. I just let it simmer for about 20 to 30 minutes, depending on whether or not I’ve forgotten about it or not. You will want to occasionally skim off some of the pink stuff floating around the edges.
Take off and put in a container to cool. One pint of strawberries will make you about this much jam, plenty for pb&j sandwiches for a couple of weeks. It is also delicious on toast.
I promise you, once you try it, you will never buy jelly from the store again. Besides tasting so much better, it doesn’t have all the preservatives and corn syrup in it. Please let me know if you try it!
ps thanks to everyone who has given me encouragement on starting this blog. I really appreciate it!