May 12, 2013

strawberry's jam

i posted a picture of this happening, on facebook earlier. i have had so many people ask me about this, i figured i'd make a lil' post for you all!

first and foremost, i found this recipe here, so be sure to check it out and give this blogger some props! i halved the recipe (which i will show here).

for this adventure, you will need:

a pound of delicious, fresh strawberries
1 cup sugar (i used coconut sugar)
the juice of one lemon (yum)

seriously, that's it. so easy!

first, chop of your so. then you'll want to throw them in a blender or food processor and basically make strawberry juice.

 pour all the strawberry goodness in a pan on the stove, and turn on the heat...about medium. add your cup o' sugar, and the lemon juice, and stir well.

it'll look something like so:

i don't have any more photographic evidence after this point because it got way too tasty.

here are some tips to get you to the end:

you'll want to bring it to a boil over medium, for about 30 minutes. you'll know it's ready because it turns from the color above, to a very dark red. you will also want to stir it every few minutes, and skim the light pink stuff off the top as it bubbles topwards.

(is that a word? topwards? i like it.)

after that, i stored mine in a couple of small pyrex bowls with lids. it'll be pretty runny but after a few hours in the fridge, it'll firm right up. still not quite as firm as store-bought, but this is so much oh my word BETTER than store bought.

keep it in the fridge---it'll keep for up to 2 weeks...if you can make it that long. the original recipe (linked above) has canning steps too, if you'd like to try that out.

we enjoyed this over some warm walnut bread with our dinner tonight, but it would be good on just about anything!


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