MAKING JELLY
Jelly on toast. It's very simple and super satisfying. $6.00 toast is a thing for a reason.
My mom and her friends, very affectionately known as the 'Stewarts,' are stellar in the kitchen. I didn't know how exceptional they were / are until I left Folsom to become an adult. As I struggled through figuring out how to boil water for instant ramen, it became very clear that I needed a lot of help.
I started asking questions. Miss Patti, a 'Stewart', who is truly next level, noticed my interest. She very kindly started giving me lessons when I was home from school on breaks. This is where the kitchen obsession began.
To the jelly. Our family gets homemade jelly from Miss Patti each year as a gift. It never stays around for long. I've always been obsessed.
When I graduated from college, I was gifted a laminated deck of her favorite recipes. The jelly recipe was officially mine. It took me a long time to muster the courage to make this recipe. Jelly seems out of reach. It's a texture unlike any of the food I'd made previously. Really though, it couldn't be easier. You can make it quickly before work or as you are simultaneously loading the dishwasher. I was scared for too long. Don't be scared. You need this in your life.
This jelly is really at its very best with these biscuits.
Jelly
Source
Miss Patti, who has fostered my sense of wonder in the kitchen. A role model and forever valued (and loved) mentor.
DIRECTIONS
Wash and dry berries.
Mash berries with their juice, it should equal about 4 cups.
Heat in a large, heavy bottom pot with strawberries, one cup of sugar and 1/4 cup of lemon juice.
Bring to a rolling boil. Cook, stirring frequently for 3 minutes.
Add the remaining 2 cups of sugar and return to a rolling boil. Cook and continue to stir for 5 minutes until the jam begins to sheet from the spoon.
Remove from the heat and pour into prepared and sterilized jars. Seal tightly.
Do not double this recipe.
Ingredients
4 cups of fruit (strawberries)
3 cups of sugar
1/4 cup lemon juice
Hey! I'm Blair
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An old recipe that I think is better than anything else I’ve found on the internet. As easy (and basic) as it gets.