|my strawberry bounty|
Here’s an instance where catering to my husband’s picky eating has resulted in absolute fabulousness. (don’t tell him I said that, or he might think he can be picky all the time)
We love yogurt in our household – in particular the stir from the bottom kind that is super-sweet and is a bit rough on the pocketbook. I’d like to make our yogurt (which is much less expensive), but it’s not super-duper sweet and doesn’t taste of strawberry-banana (which is the only kind hubby will eat without complaining).
As I was driving home the other night I was pleased because it wasn’t raining so I could go pick strawberries from the garden. I was thinking of how I would use those strawberries. I then got thinking about the other things that need using up, such as the three ripe bananas on my counter.
Hmm. Strawberries. Bananas. With a future in the yogurt arena.
Yup. No brainer.
After my son ate one of the three bananas, here’s how it went down:
4 cups sliced/diced fruit
(I used just over 2 cups strawberries and just under 2 cups ripe bananas, aka 2 bananas)
4 to 4 ½ cups sugar
1 cup water
3 Tbsp lemon juice if you plan on making this shelf stable – I didn’t bother because it went in my fridge
|sliced and diced|
Combine all ingredients in a pot or large saucepan over medium heat, stir well.
|in the pan, not frothy|
Stirring frequently, bring to a boil that can’t be stirred down. As in, cook it until it gets frothy and when you stir it stays frothy.
|in the pan and frothy|
Reduce heat to medium-low/low and simmer until it thickens. Judge the thickness by drizzling a little bit on a plate and cooling the plate in the fridge. If that little bit thickens up to your desired consistency, you’re golden.
Skim and discard the foam if desired. I kept the foam and just stirred it in. Pour into canning jars, allow to cool. Refrigerate. Or if you want freezer jam or shelf-stable jam, process accordingly. Makes 4-5 cups.
|I got two of these beauties, plus a little extra|