Monday, April 9, 2012

sunday sweets {Strawberry Jam}

Whew. Jacob's sister was in town last week so we spent most of it at the beach and out of the house. I've been away from my computer for an entire week, it was glorious, but now I'm back.

Last weekend I picked up some strawberries at the farmer's market, the first of the season. Then on Wednesday, Jacob and I received our first Farmbox and it also contained strawberries. So naturally I had to figure out a way to use all of them. With Easter coming up I thought a lovely way to incorporate them would be a jam for the biscuits. Of course Jacob and I had to add our spin to it, we added a bit of black pepper to make the recipe just a little more interesting. It came out great, sweet and spicy, with big chunks of strawberries, the perfect spring treat!

2 cups of sugar
1 large lemon, zested and juiced {we also added 2 limes to make it extra citrusy}
1 1/2 pints fresh strawberries hulled and halved
black pepper to taste {if you would like}
pinch of salt
mason jars

Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until sugar dissolves. Add the strawberries and continue to cook over very low heat for about 20 minutes, until the strawberries release some of their juices and the mixture begins to boil slowly. Cook until a small amount of the juice gels on a very cold plate {we put a ramekin in the freezer}. Pour carefully into 2 pint canning jars and either seal or keep refrigerated.

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