- One of my husband’s Men’s vitamins
- Frozen dinosaur chicken nuggets
- Burnt (because I wasn’t paying attention) fried eggs
So we bought strawberries and made this jam.
Did I mention Leesa, raised Mormon, is my personal tutor on Mormon swearing? Frickin’ frickster!
Motherfather this is good jam!
And so easy. Cut up berries til you get 4 cups worth. I used a 50/50 mix of strawberries and raspberries.
Toss them with pectin and sugar.
I know, my pictures are always blurry after I type “sugar”.
Boil for a minute and then put into a glass jam jar.
My family went through three jars in about as many days. This works really well if you have tart berries too — I like my jam a little tangy, which is why I mixed in raspberries.
It is fabulous as jam. As a topping on ice cream. As a topping on strawberries (I really did that). And of course, all by itself (nutritional value not provided).
Now the recipe:
STRAWBERRY-RASPBERRY DESSERT JAM (adapted from ANY-BERRY JELLY featured in August 2011 FamilyFun magazine)
- 2 cups crushed raspberries
- 2 cups diced and crushed (use a potato masher) strawberries
- 1 1/3 cup sugar
- 3.5 TBSP powdered pectin
Put berries in a large, heavy pot and mix with sugar and pectin. Bring the mixture to a boil over medium-high heat, stirring constantly.
Let berries cook at a boil for about a minute, and then ladle into jars, leaving an inch of headroom for expansion if freezing. Cap, cool to room temperature and eat it like there is no tomorrow.
Makes 3-4 cups.