Mmm, strawberry jam! There’s nothing like fresh jam, be it simply on a hearty piece of toast or biscuit with a cup of joe or, my favoirte: inside a baked brie. #salivating. Since our new food contributor and photographer Libby is a jam-making fanatic, we couldn’t resist asking her to share her secret, stealth ways so us average gals (well, average jam makers!) can come across as jam rockstars. She’s also including variations so you can make a strawberry balsamic, or even a strawberry vanilla jam. This looks so, so good and fresh. I’m already counting down until Sunday brunch! Ps: do the latest dishes on Libby’s site look beyond? Want to take a bite of my screen. {being honest}.
Keep reading for how to make a quick strawberry jam…
- Wash, hull and quarter the strawberries
- Mash strawberries with a potato masher
- Zest the lemon with a microplane, then squeeze the juice of the lemon over the strawberries.
- Peel and finely chop the apple – you’ll only need half.
- Combine the strawberries, lemon zest, lemon juice and apple and put in a heavy bottom pan over the stove and heat on low. Cook for about 10-15 minutes, stirring occasionally until the strawberries release their juices.
- Add the sugar and stir until dissolved, bring the mixture to a boil.
- Cook 20-30 minutes more over low, skimming the surface of the bright pink foam that gathers at the top and stirring occasionally.
- Ladle into sterilized jars.
- Store in the fridge or heat process the jars.
Ready for a spoonful??
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