Small Batch Strawberry Jam

This small batch strawberry jam is so much better than store bought. Made with just strawberries, sugar and lemon, it's so quick and easy, you may never buy strawberry jam again! I know I won't. 

Last year my close friend group was hosting a shower for one of our daughters who was getting married. We decided on an “afternoon tea” theme which everyone loves. 

I volunteered to make mini scones, jam, clotted cream and blood orange curd. The clotted cream was an absolute nightmare so in comparison, everything else was super easy. Especially the jam! I called it Sweet as Audrey Strawberry Jam on the labels in honor of our beautiful bride to be. 

Small Batch Strawberry Jam

This recipe makes two full pint jars and about 2/3 of a third pint. 

Ingredients

3 lbs or 1.36kg fresh strawberries

1/2 teaspoon fine sea salt 

4 cups or 800g white sugar

1/3 cup or 80ml fresh lemon juice

Zest from 2 lemons

Method

Remove the hulls and green tops from the strawberries. Rinse them with cool water. 

Slice the strawberries and put them in a large pot and sprinkle them with the salt. 

Add in the sugar and leave to macerate for at least 30 minutes. 

Cook over a medium heat, stirring constantly and bring the strawberries to the boil.

Once boiling, add the lemon juice and zest.

Boil for about 15 minutes, or until the jam reaches the setting temperature of 220°F or 104°C.

Stir often, to make sure the jam doesn’t burn.

Ladle into sterilized jars, screw the lids on and turn the jars upside down. Leave to cool, retightening the lids occasionally.

Once cooled, turn the jars right side up. The lids should pop in. Refrigerate any that have not. 

Enjoy on scones or buttered toast! 

Welcome to the 10th edition of Alphabet Challenge 2025, brought to you by the letter J. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the J recipes below:

• Sneha’s Recipe: Jeerem Meerem Powder/Cladin Masala-Homemade 
• Blogghetti: Easy Crock Pot Chicken Jambalaya 
• Mayuri’s Jikoni: Armenian Jajukh Salad 
• Jolene’s Recipe Journal: Creamy Jalapeno Corn 
• Food Lust People Love: Small Batch Strawberry Jam 
• A Messy Kitchen: Jollof Rice 
• Karen’s Kitchen Stories: Thai-Style Turkey and Jasmine Rice Soup 
• A Day in the Life on the Farm: Jamaican Jerk Chicken 
• Culinary Cam: Inspired by a One-Word Text: Jjamppong 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet & Spicy Jalapeño Canned Tomato Salsa 
• Magical Ingredients: Jalapeno Popper Dip

Here are my posts for the 2025 alphabet challenge, thus far:

A: Roasted Asparagus Soup

B: Blistered Sugar Snap Peas

C. Jersey Royal Chicken Chorizo Traybake 

D. Small Batch Dried Apricot Jam 

E. Whipped Espresso Cream 

F. Fish Sauce Roasted Chicken 

G. Extra Herby Gremolata 

H. Smoked Herring Spread 

I.  Fresh Cherry Ice Cream 

J. Small Batch Strawberry Jam – this post!

 

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Rustic Baked Potato Soup

Better than Panera’s, (and so says my mother-in-law) this rustic baked potato soup starts with actual baked potatoes for more flavor and texture. It’s creamy and more-ish! 

My wonderful mother-in-law doesn’t cook much for herself anymore, especially now after recovering from two successive broken legs (first the left, then when that healed, the right!) and two and a half months in rehab. So we’ve been cooking and bringing her meals to reheat as she needs them. 

Occasionally she asks me to run to the nearby Panera to pick her favorite rustic baked potato soup. It’s not a big serving still costs $7.99 but, hey, she needs the calories and nutrition so I would never object. But then it occurred to me that I could probably make a copy cat version MUCH cheaper. The great news is she likes mine better! Win-win.

Rustic Baked Potato Soup

The Panera Bread soup upon which this is modeled offers two options for topping, extra (or less) Asiago cheese and the addition of bacon for an extra charge. I’ve never added the bacon when ordering for my mother-in-law so I won’t do it here but feel free you want some! We aren't peeling these potatoes so choose a variety with thin skins like white or golden potatoes. If you must use russets, you might want to peel them. It won’t be the same though. 

Ingredients

2 lbs or 900g white or golden potatoes

Olive oil

4 cups or 960ml chicken stock

2 tablespoons butter

1 white onion

2 cloves garlic

4 oz or 113g cream cheese

1 green onion, green part only, sliced

1/2 teaspoon salt, if necessary (some chicken stock is pretty salty and that’s enough salt)

1/2 teaspoon freshly ground black pepper

To garnish: Asiago cheese, grated  

Method

Preheat your oven to 400°F or 200°C and line a pan with silicone mat or foil for easy clean up.

Scrub the potatoes clean and cut them in half lengthwise. Oil the silicone mat or foil with a good drizzle of olive oil then place the potatoes cut side down. Use a basting brush to oil the tops of the potatoes. 

Roast in your preheated oven for 15 minutes. Turn the potatoes cut side up and roast for another 15 minutes. 

While the potatoes are roasting, peel and chop your garlic and onion. 

Remove the potatoes from the oven and leave to cool. 

Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent. I cover my pot because I find it helps soften the onion more quickly. 

Chop the potatoes into chunks. 

Add the potatoes and chicken stock to the pot. 

Bring to a boil then simmer for about 12 to 15 minutes by which time the potatoes should start to break down, if they haven’t already. 

Use a potato masher to mash some of the potatoes. 

Give the soup a good stir. If you like a thicker soup, mash more! The Panera soup does have some potato chunks so I tried to match that texture. 

Add the cream cheese and the sliced green onion and stir until the cheese has melted. Add the salt, if needed, and black pepper.

Serve garnished with shredded Asiago cheese.

Enjoy!

It’s Sunday FunDay and we are celebrating moms ahead of Mother’s Day in the United States next weekend, sharing recipes in honor of the great women in our lives. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the links below. 

• Edible Gelatin Balloons for Cake Decorating from Amy's Cooking Adventures
• Guava Cheese from Sneha's Recipe
• Haldi Doodh Masala Spiced Cupcakes with Burnt Caramel Buttercream from Culinary Cam
• Honey Mustard Chicken Strips from A Day in the Life on the Farm
• Pistachio Saffron Muffins from Mayuri's Jikoni
• Rustic Baked Potato Soup from Food Lust People Love
• Shortbread Lemon Squares from Our Good Life

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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M&M Mini Muffins #MuffinMonday

Small and sweet, these M&M mini muffins are the perfect little bite for brunch, snack or tea time. Watch 24 disappear in no time at all! 

Last month, we hosted a small brunch for our former neighbors who moved last summer. They only moved six blocks away, which seems like nothing in the greater scheme of things but with everyone’s busy lives, we rarely get to see them unless we put something on the calendar. 

I made these muffins along with a crushed pineapple carrot quick bread, cheesy scrambled eggs, crispy bacon and fruit salad. It was lovely to catch up with them and the mini muffins were a hit with their adorable soon-to-be four-year-old, as I was hoping they would be.

You may notice that my M&M baking bits are missing the reds and greens. That is because I needed them to bake Christmas cookies to donate for a senior citizen Christmas party in our neighborhood last year. I couldn’t be bothered to drive to the store so I sat and separated them. The things I'll do to avoid yet another trip to the store!

M&M Mini Muffins

If you don’t have M&M baking bits, you can substitute mini chocolate chips. Or chop a chocolate bar up in pieces. Definitely don't drive to the store just for baking bits. 🤣 🙄

Ingredients for 24 mini muffins:

1 cup or 125g flour

1/4 cup or 50g sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1/4 cup or 75g plain Greek yogurt

1/4 cup or 60ml milk

2 tablespoons canola or other light oil, plus extra for greasing the pan

1 teaspoon vanilla extract 

1/2 cup or 85g M&M baking bits

Method

Preheat your oven to 375°F or 190°C and prepare your mini muffin pan by lining it with little paper muffin cups or brushing the inside with oil. 

In large bowl whisk together the flour, sugar, baking powder, baking soda and salt. 

In smaller bowl, whisk together the egg, yogurt, milk, oil and vanilla extract.

Add the wet ingredients to the dry ingredient and fold until just combined then fold in the baking bits.

Divide the batter between your prepared mini muffin cups. 

Bake in the preheated oven about 15-18 minutes or until the muffins are nicely browned and a toothpick inserted comes out clean. 

Leave them to cool for a few minutes then remove them from the pan and cool on a wire rack. 

Enjoy!

It's the last Monday of the month so that means it's Muffin Monday. Time to share muffin recipes! Check out the links below: 

• Blueberry Orange Muffins (egg free) from A Messy Kitchen
• M&M Mini Muffins from Food Lust People Love
• Tahini Coconut Muffins from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Shrimp Pasta Primavera

This simple shrimp pasta primavera uses a mix of spring vegetables including asparagus, sugar snap peas, garden peas and spring onions. It’s a celebration of the season!

When we lived in Southeast Asia, the only asparagus we got in our local grocery stores was quite thin but they won my asparagus hating husband over. Turns out he had only ever been offered canned asparagus as a child and thought they were nasty. 

Fresh asparagus are completely different! In the States and in Jersey, Channel Islands, the asparagus are typically thick. The husband was unsure again but I’ve gradually won him over, especially when I cook them simply with a little butter and lemon. Or in a pasta dish like this Shrimp Pasta Primavera. 

Shrimp Pasta Primavera

If using fresh pasta instead of dried, cook 12 oz or 340g to serve four people. Regarding the peas: I prefer the frozen peas called petit pois because they are young and more tender, if you can find them. Do not, for love of all that is holy, use canned peas. This recipe is adapted from one on New York Times Cooking. 

Ingredients

1/2 teaspoon fine sea salt, plus plenty extra for the pasta boiling water

Freshly ground black pepper, more as needed

5 1/3 oz or 150g sugar snap peas

8 oz or 226g asparagus, ends snapped

2 tablespoons unsalted butter

1/4 cup or 23g thinly sliced green onion, white part only

10 oz or 285g peeled, cleaned shrimp

2 garlic cloves, finely chopped

9 oz or 255g fettuccine or tagliatelle

2/3 cup or 60g grated Parmigiano-Reggiano, at room temperature

1/2 cup or 123g crème fraîche or sub whole milk Greek yogurt, at room temperature

1 tablespoon finely chopped tarragon

3/4 cup or 113g frozen young peas, thawed

(To thaw the peas and cook them just enough at the same time, pour boiling water over them. When cool, drain the water and repeat. Drain again when cool and the peas are ready to add in at the end of the recipe.)

Optional garnish: tender pea sprouts

Method

Season the shrimp with salt and pepper. Set aside.

Bring a large pot of heavily salted water to a boil over medium-high heat.

While the water is coming to a boil, string and slice snap peas diagonally.

Trim the asparagus tips off, leaving them whole. Slice the asparagus stems into ¼-inch-thick lengths, also on the diagonal. 

Melt the butter in a large skillet over medium-high heat. Add snap peas, asparagus and green onions. 

Cook until the vegetables just start to soften, then add the shrimp. 

Cook for 3-4 minutes until the shrimp are pink throughout. 

Stir in the garlic and cook 1 minute more. 

Season with the salt and a few generous grinds of black pepper; set aside.

Drop the pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, according to the manufacturer’s instructions for dried pasta.)

Drain well and transfer pasta to a large bowl. Immediately toss the pasta with the shrimp and vegetables. Mix well. 

Add in the Parmigiano-Reggiano, crème fraiche, tarragon and peas and stir well. 

Season generously with more salt and pepper, if needed.

Return to your warm pasta pot, garnish with pea sprouts, if using, and serve immediately.

Enjoy! 

It’s Sunday FunDay and since spring has sprung, we are sharing recipes with asparagus and I am hosting! Check out all the links below. 

• Asparagus Farro from A Day in the Life on the Farm
• Asparagus Three Ways from Our Good Life
• Macaroni and Cheese with Asparagus and Prosciutto from Karen's Kitchen Stories
• Shrimp Pasta Primavera from Food Lust People Love
• Spring Risotto Topped with Shaved Asparagus from Culinary Cam
• Stir Fried Chickpeas and Asparagus from Amy's Cooking Adventures

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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