Strawberry + Lemon Balm Jam

Recipe by Educational Chef Julia Schneider
Demonstrated at Ponce City Farmers Market on April 17, 2018

Ingredients

• Market:
  • Watsonia Strawberries ($8.00)
  • Lemon balm from Levity Farms ($2.00)
  • Honey from Honey Nextdoor ($12.00)
• Pantry:
  • Biscuits
  • Lemon juice
  • Salt 

 Directions

1. In a medium saucepan, cook 2 lbs sliced and hulled strawberries with 1 lemon balm sprig, a pinch of salt and 1/3 to 1/2 cup honey to taste. Start with 1/3 cup and work your way up to your desired sweetness.
2. Cook until the jam starts to thicken and coat the back of a spoon. When you take the pan off the heat, throw in a couple extra lemon balm sprigs to steep.
3. Remove the sprigs when the jam is cooled.
4. Serve on biscuits or however you like. Store unused jam in a sealed container in the fridge for up to 2 weeks.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.