Guest Post Today!
The following post is from my sister-in-law’s husband Jim. He is a fellow foodie lover and we’ve had extensive conversations about food, food preparation, different dishes we have tried, cookbooks, food blogs etc… So last weekend, at a family party, I asked him if he would like, I would love to post one of his recipes, so here it is: Please comment, I told him he should have a food blog too!
We found fresh strawberries at a local supermarket for $0.99/lb last weekend, and so we offered a few pounds of them at a buffet party we were hosting Saturday. Two pounds remained uneaten after the party, so we wanted to use them up in something other than a dessert (we also had leftover cake). I decided to see if I could quickly make a small batch of strawberry jam. I cut up about 1+1/2 pounds of hulled berries, added a little sugar, brandy and vanilla, and simmered the mixture in a saucepan for 45 minutes. That’s it. I ended up with 1+1/2 cups of not-too-sweet and very fresh tasting jam. Try it with Jennifer’s English Muffins. The brandy adds a little complexity to the flavor, but I’m sure the jam would also be good without it.
QUICK AND EASY STRAWBERRY JAM INGREDIENTS:
4 cups quartered strawberries
1/2 cup sugar
1/4 cup brandy, divided
1 teaspoon vanilla extract
METHOD:Combine strawberries, sugar, and 3 Tablespoons brandy in a 2 quart saucepan; bring to a boil. Reduce heat and simmer until the mixture is reduced to 1+1/2 cups (about 45 minutes). Remove from heat; stir in 1 Tablespoon brandy and vanilla. Cool to room temperature. Chill and cover, preferably in a glass jar. Jam will keep in the refrigerator for2 weeks.
YIELD: 1+1/2 cups (Serving Size: 1 Tablespoon) CALORIES 26; FAT 0.1g; CHOLESTEROL 0.0mg; CARBOHYDRATE 6g; SODIUM 0.0 mg.
Simmering in the pot!
Finished product! Thanks Jim for taking the time to make this and share it with my readers. I can’t wait to make it!
We found fresh strawberries at a local supermarket for $0.99/lb last weekend, and so we offered a few pounds of them at a buffet party we were hosting Saturday. Two pounds remained uneaten after the party, so we wanted to use them up in something other than a dessert (we also had leftover cake). I decided to see if I could quickly make a small batch of strawberry jam. I cut up about 1+1/2 pounds of hulled berries, added a little sugar, brandy and vanilla, and simmered the mixture in a saucepan for 45 minutes. That’s it. I ended up with 1+1/2 cups of not-too-sweet and very fresh tasting jam. Try it with Jennifer’s English Muffins. The brandy adds a little complexity to the flavor, but I’m sure the jam would also be good without it.
QUICK AND EASY STRAWBERRY JAM INGREDIENTS:
4 cups quartered strawberries
1/2 cup sugar
1/4 cup brandy, divided
1 teaspoon vanilla extract
METHOD:Combine strawberries, sugar, and 3 Tablespoons brandy in a 2 quart saucepan; bring to a boil. Reduce heat and simmer until the mixture is reduced to 1+1/2 cups (about 45 minutes). Remove from heat; stir in 1 Tablespoon brandy and vanilla. Cool to room temperature. Chill and cover, preferably in a glass jar. Jam will keep in the refrigerator for2 weeks.
YIELD: 1+1/2 cups (Serving Size: 1 Tablespoon) CALORIES 26; FAT 0.1g; CHOLESTEROL 0.0mg; CARBOHYDRATE 6g; SODIUM 0.0 mg.
Simmering in the pot!
Finished product! Thanks Jim for taking the time to make this and share it with my readers. I can’t wait to make it!