lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, April 23, 2012

Strawberry Jam

strawberry jamOnce again we visited Froberg's Farms in Alvin to pick a whole mess of strawberries. I was determined to make jam with the spoils of our trip. I was overwhelmed with the amount of sugar in most recipes. My friend Courtney said you could add as little or as much sugar as you wanted. Score! I adapted this recipe from a combination of recipes on allrecipes. I only used one cup of sugar because the strawberries were fresh picked and perfectly sweet. Miss F loves this jam, she eats it straight with a spoon, but her favorite vehicle for the jam is crepes (aka thin pancakes.)  I use my meat thermometer to get the temperature right.
Strawberry Jam

2 pounds fresh strawberries, hulled
1 to 2 cups sugar, to taste
¼ cup lemon juice

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berries. Place a small plate in the freezer.  In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees. Remove the plate from the freezer and put a teaspoon of the jam on it, return it to the freezer for one minute.  Draw your finger through the jam, if it stays in place, the jam is ready to be jarred.  Transfer to hot sterile jars, leaving ¼ to ½ inch headspace, and seal.
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