what's for breakfast this morning {homemade strawberry jam}.

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i know, i know... i realize march is a strange time to be posting a strawberry jam recipe.  but my mom had a bag of strawberries, frozen from last summer that she graciously gave to me.  bella is a huge jelly-jam fan and loves her pb&j's at lunchtime.  i hadn't bought any strawberry jam in a while because i just didn't like the options i found in the store.

and, it makes me excited for summer, as i'm watching snow fall down outside our window.

sooo... when mom gave me her frozen berries, i found this barefoot contessa recipe.  gotta love good ole ina.  really, she is my fav.  i love her, love her recipes.  everything i make of hers is super delish.  this strawberry jam is no exception.

i made a couple of adjustments in this recipe; halved the amount of sugar and added juice from an orange instead of the orange liquer.  i loved that the recipe incorporated other fruit (apples, blueberries and oranges) plus it didn't call for any gelatin or pectin.  instead, the grated apple acts as a binder, thus keeping this strawberry jam more natural and ever-so-delish.  it is a bit runnier than normal jam, and chunkier (which bella didn't like), but i think next time i'll just blend it a bit after it's cooked to smooth it out a bit.

homemade strawberry jam

* 3 pints fresh strawberries (i used frozen and they worked just fine)
* 1 1/2 c. sugar
* 2 T. juice squeezed from an orange
* 1/2 apple, grated
* 1/2 c. fresh blueberries

- rinse, drain and hull strawberries (if using fresh).  cut larger berries in halves or quarters.  place strawberries into a large pot, mix with sugar and orange juice.
- bring berry mixture to a boil over medium heat, stirring often.  add apple and blueberries, keep at a rolling boil until jam reaches 220 on a candy thermometer which should take anywhere from 25-35 minutes.
- skim off any foam that rises to the top.  allow mixture to cool until room temperature (it will firm up as it cools).  store in an airtight container for up to 2 weeks, or you may pack and seal in canning jars according to their directions.

this jam is really delicious and has a great depth of flavor.  perfect for your kiddos pb&j's, as topping for biscuits or toast, and it works perfectly as filling for homemade pop tarts... i will share that recipe soon :)

enjoy!