Toast and Jam- A simple pleasure. It’s a pleasure that Brett, my husband, indulges in every single day! Tea, and toast with jam- that’s my Brett! So a few years back I decided to start jarring jam because paying $9-$11 for one jar of Sarabeth’s jam just seemed high for something that is pretty easy to make yourself, and for a lot less! You can save a great deal of money by jarring your own at any time of year, but if you do it when your ingredients are in season, it is at least half the price. And of course cooking with seasonal ingredients makes everything better.
When I was at the farm market the other day, and local, organic berries were availible for $2.00 a pint, I knew it was the perfect time to get jamming.
I went with a mixed berry and apple jam. It’s a great recipe that doesn’t require the addition of pectin. The use of the apples bring natural pectin to the party and also adds a fantastic tartness.
- 3 pints organic strawberries, rinsed, hulled and halved
- 1/2 cup organic blueberries, rinsed
- 1/2 organic granny smith apple, small diced
- 2 tbs Cointreau
- 2 cups fine sugar
In medium-large size pot, combine the strawberries with the sugar and Cointreau and bring to a boil over medium-high heat. Stir often to prevent burning.
Add the apple and blueberries and keep the mixture at a boil, stirring often for about 30 minutes or until a candy thermometer reaches 220 degrees.
Using an immersion blender, gently blend the jam to give it an even texture. Skim any foam for the top and discard.
Transfer it to a container of your choice and store in the fridge for about 3 weeks. I also jar it in small batches and process the jars in boiling water using self sealing lids. This is an optional step but preserves the jam for much longer. I only recommend doing this if you understand canning.