Some old-fashioned things like fresh air and sunshine are hard to beat. In our mad rush for progress and modern improvements let’s be sure we take along with us all the old-fashioned things worth while. Laura Ingalls Wilder
Today I am sharing one of my most favorite recipes with you! It is an Ina Garten recipe and I have been making it for years! This year I decided to try to cut back on the sugar and I added a whole apple instead of half and I leave one ingredient out. There are only 4 ingredients and no pectin. I like the naturalness to this recipe. The apple acts as a natural pectin. If you want the original recipe you can search for it on the Food network website.
This jam is delicious served with a piping hot fresh baked biscuit! It is also good in a jam sandwich or a peanut butter and jelly sandwich on hot toast! For a non bread option, try it with peanut butter on a plain rice cake! I have a recipe on the blog for strawberry jam bars, this jam would be delicious in those as well!
ENJOY!!
Debbi K.
Strawberry Jam (adapted from an Ina Garten recipe)
6 cups fresh strawberries
1 1/2 cups superfine sugar
1 whole Granny Smith apple, peeled, cored and chopped fine
1/2 cup fresh blueberries
Wash your strawberries, drain, hull and chop into halves or fourths. Place the berries in a heavy saucepan then add the sugar and toss together.
Bring the miture to a boil over medium heat. Stir often. Add the apple and the blueberries and continue to boil, stirring often. I cooked mine for 35 to 40 minutes. It will turn a deep red color and you will feel it getting thicker. As it is cooking skim the foam off the top and discard the foam. Allow the jam to cool to room temp and place in the refrigerator, it will keep for a few weeks.
I do put some in small canning jars. Follow the directions that come with the jars to can, it is pretty simple to do! MMM Good!
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