The Chefs: Carolyn Connor
The Chefs column highlights our local culinary masters. They share a recipe that has a lot of meaning to them and thankfully, how to make it. (Well at least most of it, sometimes secrets must remain that.) This month’s chef is Carolyn Connor.
I grew up in Baxley, Ga., a small town down in South Georgia. My dad is of Norwegian descent, so I grew up learning how to make a lot of Norwegian dishes. My love for baking was instilled in me at an early age. Norwegians use the simplest ingredients and with my daughter being fructose malabsorption, we keep everything simple.
I was inspired by my cousin Knut, to make jams this year. Last year we visited him in Norway and he had made lingonberry jam and I fell in love with it! He basically used sugar and berries. This year I decided to do my own, except with strawberries and blueberries that I got from Whitley Farms in Sharpsburg.
5 cups of strawberries that have been puréed in the food processor. You should still have some chunks.
1 box of sure-jell pectin
1/2 tsp margarine or butter(optional)
7 cups of sugar
Make sure you sterilize your jars and lids before filling.
Place fruit in a pot and add pectin to the fruit. Add butter to reduce foaming. Bring mixture to a full rolling boil that doesn’t stop boiling when stirred. Boil exactly 1 minute, stirring constantly. Remove from heat and skim off any foam with a metal spoon. Ladle into jars and put lids on and place into a canned or a pot of boiling water for 10 minutes. Remove and wipe down. You will hear the lids pop or see them pressed down. If they aren’t, the lids aren’t sealed properly and the jam will need to be refrigerated.