Thursday, May 13, 2010

Momma's Strawberry Jam

Recipe: Strawberry Jam
How do you know it’s Summer? Aside from the SCORCHING Houston heat and humidity that makes you feel as if you were in drenching in a sauna after an intense workout….?
A local farm about an hour from Houston has been selling their strawberries in abundant quantities at our local H-E-B, making their sweet, ruby red cuteness practically irresistible! Scott and I took advantage of the sale (2 pints for 5 dollars!) and made my Momma’s homemade Strawberry Jam. It did not disappoint!
-3 pints fresh strawberries, hulled and cut in half
-3 c. sugar
-2 T. orange flavored liqueur
-1/2 c. fresh blueberries
-1/2 granny smith apple, finely diced
*Place the strawberries in a deep, heavy-bottomed pot, such as a Dutch oven
*Toss with sugar and liqueur
*Bring berry mixture to a boil over medium heat, stirring often
*Add apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take about 25 to 30 minutes.
*Skim and discard any foam that rises to the top
*Okay, you have one of two options at this point:
1. Pack and seal the jam in canning jars, going through the canning process
2. Let the jam cool and place into jars and store in the fridge
Scott and I tried our hand at canning, with success! Since April 18th, we have gone from four jars down to just two....
This jam is perfect on whole grain bread with creamy peanut butter, or on toasted bread with a bit of butter and a glass of milk.

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