What do Martha White muffins, fresh strawberry jam, and the CMA Music Festival in Nashville have in common? I’m so glad you asked. I want to tell you about a fun relationship between Martha White and the CMA Music Festival, and an AMAZING sweepstakes being run on the Martha White Facebook page – a chance to win one of four grand prizes that include a trip for 2 to the CMA Music Festival in Nashville! Doesn’t that sound like fun? This post is sponsored by Martha White and The J.M. Smucker Company. All opinions are my own.

Attending the CMA Awards and the CMA Music Festival in Nashville have been bucket list items of mine for the longest time. What an awesome opportunity this is for regular folks like you and me to get the chance to attend the CMA Festival! Gosh, I would love for one of our readers to win.

Country music and baking pretty much go hand in hand, so this partnership between the CMA’s and Martha White is in perfect harmony. One of the things I love about Martha White muffin mixes is how simple it is for me to treat my family to fresh-from-the-oven muffins. Like many of you, I don’t always have time to bake from scratch and with Martha White mixes my family can still enjoy home baked goodness. Convenience and homemade taste connects to the perfect harmonies of country music. Don’t you think?

While in the market last week, I realized that it is strawberry season. Spring is almost here and it’s a beautiful thing! My friends from The J.M. Smucker Company were kind enough to send me some baking mixes and I immediately honed in on the Lemon Poppy Seed Muffin Mix. These muffins would go perfectly with some simple fresh strawberry jam.

You might be surprised by how simple it is to make your own jam. I’ve never been one to do a lot of canning. I have always wanted to but can never seem to find the time. The other day I was watching Ina Garten on Food TV and she made a small pot of fresh strawberry jam. She made it look so easy! No fancy equipment needed. You don’t even have to add pectin to the jam – just strawberries, sugar and lemon. Seriously y’all, I wish I knew about this a long time ago. I’d be a jam making fool by now.

This recipe makes about enough to fill 2 canning jars. Just enough to enjoy some with breakfast today, and then over some vanilla ice cream for dessert tomorrow.

Small Batch Fresh Strawberry Jam

Ingredients:
2 cups sugar
1 lemon, zested and juiced
1.5 pound fresh strawberries, hulled and halved

Directions:

Tip: You’ll want to cook this in a wide pan. This helps to speed up the gelling process so no pectin is needed. Here’s another tip: Be sure to crush the strawberries with a potato masher while cooking. This will also help thicken it up.

Before you get started, put a small plate in the freezer. (More on that in a few.)

In a 10 or 12 inch wide skillet, combine the sugar, lemon zest, and lemon juice and cook over very low heat for for about 10 minutes, until the sugar is well dissolved. Add the strawberries and continue to cook over very low heat for 20 to 30 minutes, until the strawberries release some of their juices and the mixture is boiling slowly. Give the berries a mashing, and continue to cook until a small amount of the juice will gel on a very cold plate. This is where that plate from the freezer comes into play.

Once your jam is sufficiently thick, pour carefully into 2 pint canning jars, seal and keep refrigerated or serve immediately. If not using within a couple of days, be sure to sterilize your jars and use proper canning guidelines.

This fresh strawberry jam goes so perfectly with Martha White Lemon Poppy Seed Muffins. You’ve got to give it a try! Seriously. Good stuff.

Be sure to head on over to the Martha White Facebook page and enter to win a trip for 2 to the CMA Festival in Nashville. But hurry up, the contest ends on March 14th! Good luck! Follow #MarthaWhiteCountry for all the fun.