strawberry jam
It’s that time of year! Teacher gifts!
I actually enjoy thinking of something for my kids’ teachers. Sure, I have added to the “gift card” pool, but with 2 kids in school (soon to be 3!) I try to think of something handmade and a thoughtfully written note. These people have been huge influences in my kids’ lives and there is absolutely no way I can thank them enough. I feel fortunate that my kids attend a school that have extremely dedicated teachers and there are no real “qualms” with the teachers.
Anyway, I thought strawberry jam and Nathan’s famous toasting bread would be a perfect treat. No more early mornings speeding off to school…but hopefully a few relaxing days are ahead…
I used Everyday Food’s, June 2009 (I tried to link the recipe, but couldn’t find it on their site)recipe and love it! I did triple the batch so the cooking time took WAY LONGER than the recipe said, like 90 minutes longer. But I really cooked it down until I thought it was thick enough and it worked! I loved the addition of lemon juice (totally makes it) and not a ton of sugar.
I plan to make more until some other fruit is in abundance. I can’t wait.
Here is the recipe:
In a food processor, process 1 quart (4 cups) hulled strawberries until coarsely chopped.
Transfer to a large skillet and stir in a 1/2 cup of sugar and 2 T of lemon juice.
Cook over medium-high, stirring often until jam is thickened and little bubbles cover surface, 9-10 minutes (this is not long enough, cook longer until strawberries are really cooked down and the jam turns a deep crimson color).
Transfer to a jar and let cool to room temperature.
It’s wonderful on bread AND icecream.