This past weekend marked my 4th wedding anniversary (!!).
Our original plans got sidelined thanks to a massive rain storm and a few tornado warnings. Mother Nature clearly wanted us to be doing something else. Like picking strawberries at a local farm.
Which was oddly appropriate, as some people associate the 4th year with fruit and flowers.
We had so much fun that we ended up picking about 7.7lbs of strawberries. Be warned: you do not have to fill up the entire box they give you at the farms. It’s deceivingly big.
The first pound went straight into our bellies.
Words cannot describe how melt-in-your-mouth amazing fresh picked strawberries are. The Hubster doesn’t even like strawberries, and he loved these.
The next 3 lbs went into a gorgeous strawberry pie courtesy of Brown Eyed Baker.
That left us with about 4 lbs of strawberries to do what we pleased with.
Like making jam.
And thanks to the folks at Bon Appetit, I had the perfect recipe.
15 minPrep Time
25 minCook Time
40 minTotal Time
- 1 lb (approximately 3 cups) fresh strawberries, hulled and quartered
- 2/3 cup sugar
- 1 large granny smith apple, peeled and coarsely grated*
- 1 tbs lemon juice
- Combine strawberries and sugar in a large heavy skillet.
- Stir in grated Granny Smith apple.
- Cook over medium-low heat, stirring and breaking up strawberries, until sugar dissolves.
- Simmer until jam is thickened, 20–25 minutes.
- Remove from heat and stir in lemon juice.
- Transfer to a bowl or jar; let cool.
- Cover and chill until set, about 2 hours.
- Keep chilled; serve within 2 weeks.
Nightshade free, dairy free, wheat free, gluten free, corn free, soy free, and egg free.