Buh-Bye Summer
Summer is my favorite season for many reasons, but one of those reasons is all of the fresh, delicious produce. With Labor Day come and gone, making jam is one way you can preserve the season’s best fruit. Don’t be intimidated…it’s sooo easy. This recipe has only three ingredients and it’s so good you’ll want to eat jam on everything. Jam on toast, jam on waffles, jam on cheese, jam on cake, jam on pretzels, jam on yogurt, jam on crepes… ok I’ll stop. But really, it’s so good.
Tie it with a doily, bow or ribbon and this makes for a delectable hostess gift.
**Adapted from this recipe
Strawberry Jam
2 lbs strawberries
2 cups sugar
¼ cup lemon juice
Crush the strawberries (I used my hands) in a bowl and mix in sugar and lemon juice. Transfer into a saucepan and stir over low heat until sugar is dissolved. Increase heat to high, and bring the mixture to a rolling boil. Boil, stirring often, until the mixture reaches 220°. Put the mixture into jars (leave a little room for the jam to expand) and refrigerate overnight until it has gelled.
Rasberry Jam
12 oz rasberries
1 cup sugar
¼ cup lemon juice
Follow same instructions as above.
