Hey Tuesday, I’m not even going to think about what you’re going to throw at me today.
You can’t dent my good mood at ALMOST being ready for Christmas.
I choose to be in a good mood.
Jam for all!
Yes, how’s that for a little something to bring to someone as a hosting gift or a little filler in a present.
Isn’t it nicer to get something that can be consumed and enjoyed but doesn’t add to the clutter in your house?
You can totally use frozen strawberries for this recipe.
I know that it’s almost strawberry time in a lot of southern spots and the fresh is even nicer.
I made mine during our strawberry season and it’s been sitting patiently, waiting to be gifted.
Wouldn’t it be awesome with that cider bread from yesterday?
Start with a pot WAY larger than you think you’ll need. Jam gets to a rolling boil and will invariably boil over onto your stove if you don’t have a humungous pot. Nothing says fun quite like scraping jam off of a stove.
Strawberries, lemon juice, sugar and zest get boiled down until the consistency that you’d like. I cooked mine for 30 minutes (at a medium boil) as I like a fairly loose jam. Like something thicker? Let it go longer.
You’ll notice that this is a pectin free jam. It will not every ‘set’ completely. I love that oozy sort of quality.
Pour into sterilized jars, top with lids, tighten-finger tight and boil in a water bath for 13 minutes. Let cool completely on a rack before storing. Don’t you feel like you’ve really accomplished something with those jars lined up?
Here’s why I like my jam a bit runny. It is amazing dropped in the bottom of flutes and topped with a dry, sparkling wine.
But it’s just as nice on toast.
- 12 cups strawberries (increase your cooking time if you are using frozen berries)
- ¼ cup lemon juice (you need to use the bottled stuff to ensure consistent acid content)
- zest of 2 lemons
- 6 cups of sugar
- Add all ingredients and bring to a rolling boil. Let cook 30 minutes (medium boil), stirring occasionally to avoid the bottom getting scorched and pour into sterilized jars. Add lids, finger tighten, place in a water bath and process for 13 minutes.