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 I couldn’t bring myself to keep paying $9-$11 for one jar of Sarabeth’s jam or the other fancy brands that he likes. Not when it is so easy to make your own. You can save a ton of money making and jarring your own at any time of year, but if you do it when your ingredients are in season, I find it is at least half the price and cooking with seasonal ingredients makes everything better. So 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 like to make small batches of various jams and marmalades. On this round I went with a mixed berry and apple jam.
3 pints of organic strawberries, rinsed, hulled and halved
1/2 cup organic blueberries, rinsed
1/2 organic granny smith apple, small diced
2 tablespoons 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. Thats it!
Transfer it to a container of your choice and store in the fridge or you can preserve it by jarring it. I jar it in small batches and process the jars in boiling water using self sealing lids so that it keeps longer, but that’s an optional step.