There is something about making jam that settles my spirit. Maybe it is knowing that I am preserving summer’s goodness for darker days ahead. This small batch recipe is perfect for beginners-just enough to fill one pint jar without overwhelming yourself. When those memories start to surface, I find the rhythmic motions of hulling berries and stirring the pot brings me back to the present moment.
Simple One-Pint Strawberry Jam
Ingredients:
*2 cups fresh or frozen strawberries (about 1 pound), preferably just picked
*1 cup granulated sugar
*2 tablespoons fresh lemon juice
*Optional: 1/2 teaspoon butter (reduces foaming)
*Optional: 1 tablespoon vanilla extract
Equipment:
*1 clean pint jar with lid (sterilized if you plan to store long-term)
*Heavy-bottomed saucepan
*Wooden spoon
*Small plate placed in freezer (for testing set)
Instructions:
1. Prepare your space. Clear your kitchen counter and take a moment to breathe. This is your time-no need to rush!
2, Prepare the berries. Wash strawberries gently in cool water. Remove stems and hulls. Cut large berries into quarters, smaller ones in half.
3. Macerate the fruit. In a glass bowl, combine cut strawberries with sugar and lemon juice. Stir gently until sugar begins to dissolve. Let stand for 20-30 minutes. This draws out juices and begins the melding of flavors.
4. Transfer to cooking pot. Pour the berry mixture into your heavy-bottom saucepan. If using butter to reduce foam, add it now.
5. Bring to a boil. Over medium-high heat, bring mixture to a rolling boil, stirring frequently with your wooden spoon. The mixture will foam and rise – this is normal.
6. Steady simmer. Reduce heat to maintain a steady simmer. Continue cooking for 10-15 minutes, stirring often to prevent sticking. As mixture thickens, stir more frequently.
7. Test the set. When jam has darkened and thickened, place a small spoonful on your chilled plate. Return to freezer for 1 minute. Run your finger through the jam. If it leaves a clear path that doesn’t immediately fill in, it’s ready. If not, continue cooking for another 2-3 minutes and test again.
8. Add vanilla. If using vanilla, stir it in after removing the pot from heat.
9. Jar the jam. Carefully ladle hot jam into your prepared jar, leaving 1/4 inch headspace. Wipe rim clean with a damp cloth, then secure lid.
10, Cool and set. Allow jar to cool completely at room temperature. You’ll hear a satisfying “ping” as the lid seals. If storing long-term, process in water bath canner for 10 minutes immediately after securing lid. Jar will seal after removing from water.
Storage:
*Refrigerate for up to 3 weeks
*If properly processed, shelf-stable for 1 year
*Once opened keep refrigerated.
Remember: There’s no rushing good jam, just like there’s no rushing healing. Both happen in their own time, with attention and care!
🥘 Cast Iron Sweet Potato Hash with Eggs
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 2 medium sweet potatoes, peeled and diced small
- 1 small red onion, diced
- 1 bell pepper (any color), chopped
- 1 clove garlic, minced
- 1 tsp smoked paprika
- ½ tsp cumin
- Salt and black pepper to taste
- 1–2 tbsp olive oil or butter
- 4 eggs
- Optional: chopped parsley or green onions for garnish
- Optional: a sprinkle of goat cheese or feta
Instructions
- Preheat & Prep:
Heat your cast iron skillet over medium heat. Add the oil or butter and let it melt. While that’s warming, dice your sweet potatoes, onion, and bell pepper. - Sauté the Veggies:
Toss the sweet potatoes into the skillet and cook for about 10 minutes, stirring occasionally until they start to soften. Add in the onion, bell pepper, and garlic. Season with smoked paprika, cumin, salt, and pepper. - Let It Crisp:
Let the hash cook for another 8–10 minutes, stirring now and then, until the sweet potatoes are tender and golden-brown in spots. (Crispy edges = healing magic.) - Make the Egg Wells:
Use a spoon to make four little wells in the hash. Crack an egg into each one. Cover the skillet with a lid and cook until the eggs are done to your liking—about 5 minutes for set whites and runny yolks. - Finish & Serve:
Garnish with parsley or green onion if you’re feeling fancy. Add a sprinkle of cheese if you’re not dairy-free. Serve right from the skillet like the cozy, resourceful kitchen maven you are.
💡 Tips from the Homestead:
- Dice everything small and evenly so it cooks at the same speed.
- You can toss in leftover greens, beans, or sausage if you’ve got them lurking in the fridge.
- This reheats beautifully—add an egg fresh if you’re eating it the next day.
No-Stress Starter Bread
For the woman who’s ready to rise, one loaf at a time.
Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon instant yeast
- 1½ cups warm water
Instructions
Cool, slice, butter generously, and eat while warm. Bonus points if you whisper a quiet thank you for this little act of grace.
Mix the flour, salt, and yeast in a big bowl. Add warm water and stir until a shaggy dough forms. No need to knead (yet). Just cover with a towel and let it rest overnight (or at least 8 hours).
The next morning, flour your hands and a clean surface. Gently shape the dough into a ball. Don’t worry about perfection.
Let it rest again for 30 minutes while you preheat your oven to 450°F. If you have a Dutch oven, put it in the oven while it preheats.
Bake: Place the dough in the hot pot (on parchment paper if you like), cover, and bake for 30 minutes. Remove the lid and bake another 10–15 minutes until golden.