Tag Archives | strawberry jam

Honey Sweetened Strawberry Jam on 100 Days of Real Food

Over the last several years, I’ve become something of an expert on preserving with sweeteners other than refined sugar (I even wrote a whole book on the topic). If you sift through the archives of this site, you’ll find a number of naturally sweetened recipes.

Occasionally, I even get tapped to write about these alternatively sweetened preserves for other sites and publications. One such recent gig was a guest post I wrote for the lovely folks at 100 Days of Real Food about making a big batch of strawberry jam, sweetened with honey.

If that’s the kind of recipe you’re looking for these days, you can find it right here! Enjoy!

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Strawberry Meyer Lemon Jam

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.

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Links: Chicago Events, Strawberry Jam, and Winners

steamy strawberry jam

Yesterday morning, I hopped on a plane. Destination? Chicago! I’m in this lovely city for the next week, offering canning demos and signing books all around the city and surrounding suburbs. I was at the Botanic Garden this morning for a 10:30 am demo (after I was done, I had the good fortune to walk around the garden with a friend in the glorious weather). The rest of the schedule for my Illinois stay can be found here. Now, some links!

Broth & Stock cover - Food in Jars

I’ve got two giveaways to close up tonight! The first is the All-Clad D5 giveaway that launched two weeks ago. The winner there is #77/Sherri M.

The other is the Broth & Stock giveaway that ran last week. The winner there is #119/Joyce Almeida.

I’ll be back tomorrow with another giveaway, so stay tuned!

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Honey Sweetened Strawberry Vanilla Jam

Five jars of honey sweetened strawberry vanilla jam.

If this post is accurate (which, to my best count, it is), there are at least 14 ways to preserve strawberries in the archives of this site. There are yet more versions in my books. And yet, despite all these approaches, I can’t resist adding this honey sweetened strawberry vanilla jam variant to the conversation.

Sliced strawberries in a large pot, with honey drizzling down.

A couple of pieces of advice before you take on this recipe. Number one, use really delicious honey. The flavor of the honey really comes through in this recipe, so you want to use one that tastes amazing (I used some of the honey that Camille from Old Blue Raw Honey gave me when I saw her back in March).

Six jars of honey sweetened strawberry vanilla jam.

My second piece of advice is to get yourself a small stash of grade B vanilla beans from a purveyor like Beanilla. They have all the flavor of the grade A versions, and are markedly cheaper. And if vanilla beans aren’t in the cards for you, a jar of vanilla bean paste is better than vanilla extract, because you’ll still get the speckle and flavor from the seeds.

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Fourteen Ways to Preserve Strawberries and a Pie

hulling strawberries

I haven’t seen any local strawberries yet here in Philadelphia, but my sources say they’re coming any day now (just as soon as it warms up a little!). For those of you who have them or are just dreaming about them like I am, I thought I’d put together a collection of my strawberry preserves from over the years. At the end of this post, you’ll find a recipe for the strawberry pie I try to make at least once a year (because it’s just so good).

strawberries in a colander

The Small Batch Recipes

small batch strawberry vanilla

The small batch version of my beloved strawberry vanilla jam. I make several batches of this preserve every year because it’s quick and delicious.

quart of berries

An itty-bitty batch of strawberry rhubarb jam.

strawberry rhubarb rosemary

Strawberry rhubarb jam scented with rosewater. If you make this one, add the rosewater in stages, in case yours is more potent than the one I used.

strawberry fig jam

Strawberry fig jam. If you can’t get fresh figs, you could also make this one with frozen figs.

strawberries and kiwis - Food in Jars

Strawberry kiwi jam. A teeny, tiny, tangy jam.

finished strawberry caramel

Strawberry lavender caramel. A sweet sauce for drizzling and glazing.

strawberry balsamic jam

Strawberry balsamic jam. The perfect strawberry preserve for serving with cheese.

The Large Batch Recipes

strawberry vanilla jam large

My very first strawberry jam recipe. It’s a classic. It’s strawberry vanilla jam!

strawberries and apples

A nice big batch of dusty pink strawberry applesauce.

pint of strawberry vanilla jam

Want a big batch of strawberry jam with half the sugar? This low sugar version is for you!

strawberry chutney ingredients

For the fans of sweet and savory, consider this strawberry chutney. It’s so good with stinky, runny cheeses!

The Butters and Compotes

strawberry rhubarb butter

Strawberry rhubarb butter. Super smooth and spreadable.

maple strawberry butter

Slow cooker strawberry butter, sweetened with maple syrup.

roasted rhubarb and strawberries

Roasted rhubarb and strawberry compote. Eat it over yogurt. Stir it into oatmeal. Top it with granola and call it a crumble.

strawberry pie

Now for the pie. Check the recipe after the jump!

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Links: Strawberries, Maple Syrup Grading, and a Winner

sorrel soup

It took the better part of a week, but life is finally settling down into a normal rhythm again. It’s been a pleasure to cook regular food (I love jam, but after weeks of demos, it’s nice to make savory things), walk around my neighborhood, and sleep in my own bed. I do have a number of events coming up this week and next, but they’re all within driving distance of home, which is so nice. Now, links!

Curious who won the Mother’s Day Coffee Gift Set from Mason Jar Lifestyle? It’s Beth V.! For those of you who didn’t win, don’t forget that you have to get your order in tonight to get your set shipped in time for May 8.

Notes on the above photo. Last week, I had lunch the home of Nadia Hassani. She is the author of the lovely book Spoonfuls of Germany. She fed me sorrel soup from her book, the pumpernickel bread she wrote about here, and sparkling water spiked with fir tip syrup and lemon juice. Make sure to follow her on Facebook!

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