Strawberry season is breathing its last gasps, and before it’s over for good, I wanted to share one last recipe.
This recipe for strawberry ginger jam is one that I can’t quite believe I haven’t shared at some point in the past. Truly, I thought I’d posted every variation on strawberry jam that was possible. Happily I was wrong.
This jam gets its kick from a goodly application of freshly grated ginger root. I’ve found that there’s no better tool for grating ginger than a microplane zester.
With small berries, I don’t even bother to chop them. Instead, half way through cooking, I go in with a potato masher (this is my favorite) and work them until the fruit is pulverized. It works nicely and saves you a goodly amount of knife work.
Finally, if I’d had my wits about me, I would have canned this one in five half pint jars (as that makes for better quantities for sharing). However, I was clean out of half pints the day I made this jam and so used a motley collection of pints and quarter pints.
Strawberry Ginger Jam
- 3 pounds strawberries
- 2 cups granulated sugar
- 2 tablespoons Ball Flex Pectin
- 2 tablespoons freshly grated ginger
- juice from half a lemon
- Wash the berries and remove the hulls. If they're giant berries, cut them into quarters. If they're smaller ones, leave them whole. Put the prepped berries in a low, wide, non-reactive pan.
- Whisk the pectin into the sugar and add it to the berries. Add the ginger and lemon juice, and stire everything to combine.
- Let the berries sit until the sugar begins to pull out some of their juice and begins to dissolve.
- When the contents of the pan are nice and juicy, set it on the stove over high heat.
- Bring the berries to a boil. Once they're bubbling merrily, reduce the heat to medium-heat.
- Cook, stirring regularly, for 10-15 minutes, until the berries soften and the liquid begins to thicken.
- Use a potato masher and crush the fruit, taking care not to burn yourself.
- When the jam has reduced by approximately half and looks thick, it is done.
- Remove the pot from the heat. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.