i have been adventurous lately, wanting to make everything from scratch. needing a cornbread fix, i decided that i would make some along with homemade jam.
seeming how it was going along side cornbread, i decided to add a bit of spice to it! here’s what i did:
jalapeno strawberry jam
- 1 cup of sugar
- zest and juice of 1/2 lemon
- 3/4 pint of strawberries
- 1/4 cup of diced jalapenos
combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. add the strawberries & diced jalapenos and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. cook until a small amount of the juice gels on a very cold plate. (i put one in the freezer.) pour very carefully into 1 pint canning jar and either seal or keep refrigerated. use immediately, or follow proper canning guidelines.
*i wanted to make a fresh jam that did not use any gelatin. i was inspired by Barefoot Contessa a.k.a. Ina Garten’s recipe
i let the jam settle overnight.
this morning, i made some healthy cornbread to go along with the jam:
- 1 cup unbleached flour
- 1 cup cornmeal
- 1/4 cup white sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tbsp oil
- 1 tbsp honey
- 1 cup plain nonfat yogurt
- 2 eggs, beaten
preheat oven to 400 degrees F. Lightly grease an 8×8 inch baking pan. In a large bowl, mix flour, cornmeal, sugar, soda and salt. stir in oil, honey, yogurt, and eggs. do not over mix, stir only until well blended. pour batter into prepared pan. bake for 20-25 minutes. (about 3/4 of the way into baking, i coated the top of the bread with butter!)
spread the jam on top of a warm piece of cornbread and enjoy!