Tag Archives | strawberry jam

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.

Continue Reading →

Comments { 4 }

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!

Comments { 3 }

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.

Continue Reading →

Comments { 26 }

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!

Continue Reading →

Comments { 4 }

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!

Comments { 0 }

Low Sugar Strawberry Vanilla Jam

cluster of strawberry vanilla jam

Last Friday, I stopped in to Reading Terminal Market to see Annelies and pick up a few things. While there, I wandered by the Fair Food Farmstand and commented on the gorgeous, fragrant strawberries. In response, the operations manager Anne, offered to sell me a flat of seconds*. Cheap.

berry seconds

I am unable to resist fruit bargains and so ended up walking the eight blocks home hugging a flat of berries. I found that people responded to the berries in much the same way they do when I’ve found myself carrying a new baby through a grocery store. They smile at your parcel and murmur under their breath, “Baby! (Berries!).”

hulled strawberries

I made it home, berries intact, and set my load down near the air conditioner to cool (there was no space in the fridge). There they sat until later that evening. When I finally started disassembling the flat, I discovered that these were true seconds and needed careful culling.

discarded strawberry bits

I put on a podcast and sidled up to the sink. I hulled and sliced, ruthlessly eliminating all the bits that moldy, slimy, or had started to smelly boozy. In the end, I had enough berries for some slow cooker strawberry butter (a batch of this, sweetened with cane sugar instead of maple) and a batch of low sugar strawberry vanilla jam.

strawberry puree in slow cooker

I pureed the berries for the butter and set them up on low in my ancient four quart cooker to reduce overnight. I put the rest of the berries into a large bowl and pummeled them with a potato masher until I had about nine cups of pulp. That went into a eight quart pot with 2 cups of cane sugar and 2 split and scraped vanilla beans.

cooking strawberry jam

Now, had my refrigerator not been packed to the gills, I would have put the sugared berry mash in there and kept it cold overnight. However, there was no space in the inn, so I cheated a little. I brought it to a rolling boil for a couple minutes and then turned off the heat. I covered the pot, shoved it to the back burner, and left it there overnight.

steamy strawberry jam

Food safety experts might ding me for this practice, but the quick boil kills off the worst of the bacteria and the sugar acts as a preservative (plus, it was a relatively cool night. I don’t do this during the true heat of summer).

It was entirely fine when came back to it the next morning, and so I pulled the pot back to my most powerful burner, added 1 tablespoon of calcium water and the juice of 2 small lemons, and brought it back to a boil.

strawberry jam overhead

I boiled the fruit for 25 minutes (or so), until it had reduced by about half, was thickening up a little, and the worst of the foaming had subsided. I stirred 1 tablespoon of Pomona’s Pectin into 1/2 cup cane sugar and whisked it into the jam in a thin, steady stream so that the pectin didn’t clump.

pint of strawberry vanilla jam

Two more minutes of rapid boiling and it was done. The batch made 4 1/2 pints and I processed them in a boiling water bath canner for 10 minutes. The finished is sweet, but the primary flavor is strawberry. It’s a very good one for stirring into plain yogurt because it doesn’t overpower the pleasing tartness of the yogurt.

empty berry boxes

And remember, you can always treat this recipe as a template. You can add different flavors (strawberries with a little cinnamon and nutmeg is always nice). You can also slice the batch in half if 4 1/2 pints of a single flavor is more than you want in your pantry.

*If you’re in Philly and want in on cheap flats of berries, Anne has yet more. Leave a comment on this post and I’ll connect you.

Continue Reading →

Comments { 51 }