One more guest post for y’all. This one is by the lovely Lisa of Authentic Suburban Gourmet. I’ve introduced you to Lisa before, when I made her fabulous Brussels sprouts with prosciutto and pecans. Lisa and I were paired together during last year’s Adopt a Blogger. And can I say how far she is come in the past year? Her photos are gorgeous, and her original recipes are incredible. I’m honored she agreed to do a guest post for you today! Enjoy!
I was honored when I received an email from Lindsay inquiring if I would like to contribute to her blog by way of a guest post. I was quite elated to respond with an immediate YES!
I met Lindsay virtually approximately a year and half ago through a fantastic program called Adopt-a-food blogger. The idea is to pair a “newbie” with a “veteran” food blogger so the veteran can share words of wisdom and the newbie has a mentor to guide them to the next level. From the moment that we began to exchange emails, I knew I was paired with the perfect person.
I am sure that each of you already knows how special and talented Lindsay is by way of her beautiful blog. Whenever I have reached out to her, she has shared great tips, suggestions and support. She encouraged me to persevere, be patient, learn as much as I can and make connections with fellow food bloggers.
Thus far, it has been a wonderful and fun journey. I have learned that if you have a true passion for something, you will succeed. Making true connections with people brings much joy via the web or in person. Being authentic and true to who you really are, is the essence of blogging. Find your “voice” and writing style makes all the difference. Learning photography and photo editing is essential to food blogging. We tend to eat with our eyes first. Finally, embrace social media as it will open up a new world to you and introduce you to new people and experiences.
I have a true passion for food, wine and entertaining. About a year ago, I accomplished one of my bucket list items. It was to learn how to can. My entrée into the canning world was dill pickles. My addiction has now formed and I love giving them as gifts. With the strawberry season in full swing, I have already made Strawberry Lavender Jam, Strawberry Balsamic Jam, Strawberry Lemon Jam and Cherry Strawberry Jam. Thought I would share with all of you my recipe for Cherry Strawberry Jam. Enjoy!
Cherry Strawberry Jam
1 lb. Strawberries, hulled and halved
4 Lb. Cherries, pit removed and cut in half
2 C. Sugar
1/4 C. Fresh lemon juice
1 packet of pectin
In a large non-reactive pan add the strawberries, cherries and sugar. Cover and let stand at room temperature for 1 to 2 hours.
Have ready hot, sterilized jars and their lids. You can sterilize by placing in a 225 degree oven on a cookie sheet for 15 minutes or sterilize in hot water or the dishwasher. Place 2 or 3 small plates in the freezer.
Add the lemon juice and pectin to the pot. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, stirring frequently, for 10 minutes. Remove from the heat. Use 1 tsp jam and a chilled plate to test if the jam is ready. The mixture is ready if it wrinkles when nudged gently with a finger. If it doesn’t, continue to cook for a few minutes longer and retest.
Ladle the hot jam into the jars, leaving ¼ inch of headspace. Remove any air bubbles and adjust the headspace, if needed. Wipe the rims clean and seal tightly with the lids.
Process the jars for 10 minutes in boiling water bath. Remove and let cool on a towel. The lids will pop and that means they are sealed. To test, simply press down on the lid and if no popping happens, they are sealed. Tighten the lids and store in a dark, cool location.