This weekend, cook up a small batch of strawberry jam. I use Meyer lemons here, but any flavor enhancer is welcome!
Earlier this week, I hosted an hour-long Facebook livestream on the topic of jam making. I used a small batch of Strawberry Meyer Lemon Jam to demonstrate the no-additional-pectin approach.
I started with just two pounds of berries, used a scant two cups of sugar and flavored the whole thing with the zest and juice from two Meyer lemons. When the jam was finished cooking, the yield was two pints (you may be sensing a theme here). I canned up the finished jam in these cute half pint Anchor Hocking jars I got from Fillmore Container.
If you find yourself in possession of a couple of pounds of berries this weekend (there’s no shame in using a clamshell from the grocery store), consider making something similar. Oh, and if you can’t get Meyer lemons, try flavoring the jam with vanilla bean paste, grated ginger, a splash of balsamic vinegar, or even the juice and zest from some regular lemons or limes.