I remember the first time I made strawberry jam.
An Amish friend of mine was going on and on and on about how much produce she was putting up, and compared to her, my few batches of salsa, chow chow, zucchini relish, and apple butter was paltry, bordering on nothing.
So, I decided that I would make some strawberry jam.
I picked a little over 20 quarts of berries thinking that with all the chopping and cooking down, it would make 10-20 little jars of jam.
I must have been in my left mind, because had I been in my right mind, I would have remembered that 1 quart = 2 pints.
Two trips to the store, and 40 pounds of sugar later, Superman asked me if I was about finished, because the clerk asked him if I was making jam.
It is a good thing that we like strawberry jam because It took us almost 3 years to eat up 40+ pints of jam.
By the year and a half mark, Superman was begging for some grape jelly, but I refused because….hellooooo 20 pints of strawberry jam are still left in the cupboard.
I have not made strawberry jam since, and Superman and the chips rise up daily and call me blessed.
I immediately thought of strawberry jam when I saw the recipe for Linzer Sablés that noskos of Living the Life picked for today’s TWD.
I also knew that I would be using ground pecans instead of the ground almonds, hazelnuts or walnuts that the recipe called for.
And I didn’t put in the cinnamon or clove. I just didn’t think it would go well with my pecans and strawberry jam.
These cookies are fabulous. Before you serve them, dust them with powdered sugar.
They would be wonderful to give away as Christmas gifties or to munch on whilst you are wrapping presents.
Noskos has the recipe on her blog.
Go check it out and make these cookies. You’ll be very happy that you did.