♥️Find Your Little Friday♥️
confiture-french for a preserve of fruit
It all started with a jar....many years ago. I find that when spring rolls around I pull this jar out of the cupboard and I begin to fill it with whatever seasonal varietal combination I’m inspired by at that moment. I only love a few store bought brands of jam, finding many to be overly sweet. Making my own is not only easy, but fun for me. The jar I use to hold my jams is a little bit kitschy, but reminds me of something my grandmothers would have had and it was a gift from my mom.
The ingredient list is short and the jam is ready in no time. Fruit is coming into it's own best flavors in these months ahead so they don’t require much sweetener. I typically use honey for the floral notes but maple syrup adds a nice caramel flavor. Sometimes I need a tablespoon of sugar if the fruit is not yielding the sweetness I want, but I only add it in when necessary. I find that most fruit flavor combinations or just one fruit on it's own is wonderful. Using a little citrus always helps brighten and balance the flavors. I typically leave the citrus out or only use a little bit when using a combination that has a more bitter fruit like rhubarb.
Try different combinations, put it on yogurt, toast or just on a spoon. I’m certain it will lead you to some little delights/#FindYourLittleFriday ♥️
1 cup of cleaned raspberries
1 cup of strawberries cleaned, hulled and quartered
3/4 cup of honey
1 tbsp of sugar(optional)
1 lemon, zest and juice
1 cup of water
Yields 2 cups of jam
In a bowl combine the fruit and with the back of a metal fork begin to mash the fruit together. Once the ingredients are a nice consistency of mashed fruit, toss in honey/sugar and lemon into the mixture. Place the mixture into a saucepan with a cup of already boiling water. Slowly add it in so it doesn’t splatter and then bring it to a boil, stirring consistently until it’s starts to bubble. Reduce the mixture to a low simmer continuing to occasionally stir and cook at this temperature for about 30 minutes. The mixture will be slightly runny still but will stiffen up as it cools to room temperature. For good measure, I set it in the fridge after for a few hours. 🍓
