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Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Makes 8 half-pints.
1. Sterilize your jars and lids according to standard canning practices. When done, keep the pot of water boiling. You’ll use it in a few minutes.
2 Prepare the strawberries: I used a potato masher to mash my strawberries as I like to have some chunks in my jam. Although doing this does make the jam a bit inconsistent as some of the fruit floats to the top. If you like a smoother jam you may process them with a food processor.
3. Combine the strawberries, honey, lemon juice, lemon zest and pectin in a stainless steel pot over medium heat. Bring to a boil, stirring occasionally and boil for 1-2 minutes.
4. Scrape off the foam and discard it. Ladle the jam into the sterilized jars leaving a 1/4 inch head space. Run a knife around the inside of the rim to loosen up any bubbles. Wipe the rim of the jars and apply the lids.
5. Return the jars to the pot of boiling water that you used to sterilize the jars. Make sure the jars are covered by an inch or two of water. Put the lid on the pot and process the jars for 10 minutes. Afterwards, turn the stove off and take the lid off the pot and let it sit for 5 minutes. Then take the jars out of the water. In about an hour the lids should have sealed—press down on the center of the lids of each to check. If the lid still pops up, it is not sealed and that jar must be refrigerated and used within two weeks. If it is sealed and the lid does not pop up, you have successfully canned your jam and the jam will keep in the pantry for about one year!
A sweet, spicy, nutty pumpkin butter that will warm your blood on chilly autumn days.
Sparkling jars of brilliant red are lovely to behold, but it’s the taste—sweet and tangy while packing a bit of heat—that make this jam simply outstanding. This jam is best made using a combination of mild and hot peppers. I used Anaheim, poblano and jalapeño peppers, but you can use bell peppers or whatever is available locally.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!