There are some recipes that sound so daunting it’s not even funny. I mean, who has the time to calibrate a candy thermometer every.single.night if they want to make homemade jam? And the homemade bread thing will continue to astound me at altitude. I’ll take tips from anyone on that predicament.
Really, anyone. Feel free to give me any bread-baking-at-high-altitude you might have. Because I’m clueless.
However, there’s no better way to use up the fruit of summer than in a homemade jam. This one takes almost zero time, it’s a small batch you know you can eat, and you don’t need a candy thermometer – winner winner bread-n-jam dinner!
SIMPLE HOMEMADE JAM
- 2 cups sliced strawberries (or whatever fruit you want to make jam out of)
- 1 cup sugar
- zest of 2 lemons
- 2 Tbsp lemon juice
- pinch of salt
Basically dump everything into a pot and, over medium heat, let it come to a boil. Start stirring so that the sugar dissolves, then let the mixture simmer for 10 minutes. It will seem really soupy at first, but I promise that’s enough time. Just let it cool completely, then store in a jar or Tupperware container overnight in the fridge.
Now work is really picking up for me and Nate, and suffice to say we come home pretty beat most nights. And most nights I’ll be craving a beer or a glass of wine and then totally forget about it while I make dinner. But last night the only thing I was craving was bread.
Well, bread and butter. It’s almost as comforting as a glass of wine, right?
The best part is that, although I don’t think I would really want to try a strawberry that’s out of season, they would still work well with this. As would most fruits No more store-bought jam for this gal!