We made it home from vacation! It is a really long drive from Salt Lake City, Utah to Iowa. But I can now say that I have driven every inch of Interstate 80 across Wyoming and Nebraska in less than 12 hours. My 6 year old does awesome in the car, or we wouldn’t be able to travel the way we do. So now I am doing laundry, figuring out meals so I can go grocery shopping, and playing catch up! Makes you want to turn around and go on vacation again!
Good thing I have another strawberry recipe to share with you! I don’t even have any milk in the house, so cooking is not happening right now. But it will tomorrow, after I have gone to the store.
This jelly is a combination of raspberries I had on hand that needed to get used, and our fresh Strawberries. I used A Spicy Perspective’s recipe as a guide. She was making a chipotle version, and I was making a sweet version, but it worked! I didn’t have any lemon, so I used lime as my citrus. Now…I think I used a little too much. But lime does work very well, it gives it just a hint of something different.
Strawberry Raspberry Jelly
Adapted from A Spicy Perspective
1 pound strawberries
1 pint raspberries
1 large juicy lime, zested and juiced – I would skip the zest next time
3 cups sugar
¼ tsp. salt
Slightly mash the berries, leaving some chunks. You want a total of 3 cups of berries. In a saucepan combine the lime zest, lime juice, sugar and salt over medium heat. Stir the mixture until the sugar dissolves.
Bring to a low boil. Simmer for 10 minutes.
Then, check the gel consistency by placing a small amount on a frozen surface. Run your fingers through it. If it separates and is not runny, remove the jam from heat. If it is still runny, simmer another 5-10 minutes and check again. The jelly could take 10-40 minutes to gel properly.
You can freeze or follow proper canning instructions for storage. It made about 4 6 ounce jars.