July 15, 2011

Strawberry Jam

When I first started blogging, I loved it. I would spend up to an hour doing a post, enjoying the time I had to allow my words to flow. I could express myself in any manner I wanted, but while, of course, always focusing on my love for food.

I don’t want to lose that initial passion.

Sometimes I get tempted to just do a quick post so that my blog isn’t setting here not updated. Especially when I’m extremely busy. Except, when I do that I tend to lack all soul, passion and love in my blog posts.

I don’t want to make my blog a boring repetitive thing that I feel forced to do. You may have noticed a few posts where I posted up to 100 words max then disappeared. I want to stop doing that.

That’s exactly why:

1. I’m going on vacation (again haha) on Monday.
2. I won’t be taking any orders for the month of July.

So, I know July is mid-way, but point is I haven’t been taking any orders. It’s not just my blog, it’s my life.

I fell into a cycle of wake, bake, sleep don’t sleep. It got to a point where I almost threatened my love of baking by making it a job that was just too much for me. I want to love this. I do love this. I don’t ever want that to change because I’ve taken on too much work.

I also don’t want to go back to school in September exhausted. Not physically, but mentally, due to not allowing myself to relax and enjoy my passion for baking and everything else I love to do.

So far, it’s been great. I’ve been cooking everyday and really enjoying it. For fun.

So, while watching Food Network the other day, Ina Garten (love her) was making a welcome home breakfast for her lovely hubby…and began to make a strawberry jam.  A lightbulb went off in my head.

I had over pint of fresh strawberries in the fridge and knew I couldn’t finish them before I flew out. I got up immediately, took a pot out, and turned the stove on. My sauce was finished by the end of the episode.

Can I say that this jam was so ridiculously addictive and delicious without sounding boasty?

No?

Oh well.

I’ve already planned my breakfast for the morning of my flight. Yes, you guessed right, it includes strawberry jam.

This is so incredibly easy to make, and just ensure that you use sterilized jars to store your jam in afterwards.

True fact: You can basically make any other jam using this recipe, just switch the fruit.
I would suggest pouring in only 1 1/2 cups of sugar to start and then to taste it as you go along to see if you want to add any more. The strawberries I had were naturally sweet so I didn’t have to add all 2 cups; also a great reason why you should always taste your fruit first to know what you’re working with.

When you make this, by the way, invite me over. Mine might be finished by that time.

It's That Easy - Your Guide to a Healthier, Meatless Lifestyle

leave a comment

5 comments

  1. Shawna-Kaye Tucker says:

    wow! this is awesome! God has blessed you with such great talent!

  2. Jessiker says:

    Aww thanks so Shawna-Kaye !!!

in the kitchen everyday

Send this to friend