Another homestead blog that I love posted these amazing looking sour dough English muffins. I love English muffins and homemade jam. So I thought I would share her amazing muffin post. , Along with two of my favorite Jam recipes, put them together and have a delicious Sunday morning treat with your coffee!
Jam recipe number one is my awesome Strawberry Balsamic Jam. This one combines fresh strawberries and a touch of balsamic vinegar. I was skeptical before I tried it. But the slight sourness of the vinegar compliments the sweet strawberries adding a whole new level of flavor to the jam and counters the sweetness , for a well balanced jam.
The next one, is Raspberry Jam. I make this every summer when the raspberries are ripe on the bushes and the sage is growing in my herb garden. If you don’t grow your own berries, you can pick some up at the local market and if you don’t grow sage you can use dried sage.
Raspberry Sage Jam:
Makes half dozen 4 oz. jars
2 lbs fresh Raspberries
2 cups of sugar
1/2 cup fresh sage finely chopped
2 Tbsp lemon juice
Place berries in large sauce pan over medium heat. Add sugar lemon juice and chopped sage. I like my sage really fine so it blends into the jam smoothly. I use a potato masher to release the juices.
*I like my jam really chunky so I only mash a little to get sugar to dissolve. But mash as much as you want!
Mix thoroughly and often, as you bring it to a boil, sugar burns quickly so keep stirring and keep on a medium heat to avoid burning.
Boil Mixture until it reaches 220 degree.
I use a candy thermometer to test the temperature. It can seem like it takes forever to get there. But if you don’t let it reach that temp. It will not gel properly and will be more like syrup than jam.
Meanwhile, prepare jars and lids. I boil my 4 oz. glass jars and lids for 5 minutes to sanitize.
Pour jam into hot, prepared jars, leaving 1/4″ headspace. Seal and process jars for 10 minutes in a water bath canner With properly sanitized jars, sealed jars should be good for up to one year.