Wednesday, February 15, 2006

Strawberry Jam

You remember these from last night...these were left over.
Just over 1/2 a pound left over. What should I do???

I decided to make a quick 'jam.'

Really simple and a good way to extend the produce a few extra days. This can be frozen as well to make it last even longer.

Strawberry Jam

1/2 lb Strawberries
1 cup sugar
1 lemon, juiced

Hull the strawberries and rinse them. Roughly chop/quarter them. Put them in a small sauce pan with sugar. Start with 1/2 to 3/4 cups of sugar, you can add more later depending on your preference for sweetness. Add the lemon juice. Over low heat, mash the strawberries with a masher or large spoon. They will start to get very soupy and mix with the sugar. As they heat, stir until the sugar is dissolved. Give a quick taste to see if you want to add a little more sugar or not. I added a full cup of sugar and it might have been a touch too much. Carefully raise heat to medium low to bring slow simmer, keep this going for about 10 minutes to allow the jam to thicken.

I got almost two cups from 1/2 lb of berries.

Allow to cool, cover and refrigerate. You can freeze as well. Just place in the refrigerator the day before you might want to use it, it will thaw overnight.

My Dinner!



ScottE. said...

I could have allowed my jam to simmer for a bit longer to thicken up a bit more. Didn't matter, though it was supper tasty good. I had to behave though...I almost broke out the vanilla ice cream and poured over a scoop of the warm jam....oh no, my knees just wobbled weakened underneath me!

Demetrius said...

I can't wait for the fruit to be ready for picking at Homestead Farm. I am going to load up on strawberries and follow your lead in making jam.

DC Food Blog said...

Homemade jam is a thing of beauty. I can't wait for the Homestead Farm berry picking season to begin as well. If you add lemon juice and peel, the pectin in the lemon juice will help it set up. Hmm...scoop of warm jam? We're talking food porn territory.

Dancer in DC said...

This reminds me of my parents' "freezer jam" - which is the simple recipe you find on the Sure-Jell box. They would just make a bunch when berries were in season (strawberry or raspberry) and then freeze them in margarine tubs. I rarely recall having jam from a jar. So lucky!

Brunette said...

Sounds dee-lish! Ina Garten (the Barefoot Contessa) just made a batch the other day on a breakfast show- she served it with homemade mini-brioches.

Reminds me of a "jam" that my grandmother used to make for me. One time she made a mistake with her usual recipe (simmered too long perhaps?) and made more of a runny strawberry sauce than a jam. She was going to toss it, but I loved it! For years after, every time she made her jam I'd get a special jar of "oops" jam. It was great on ice cream!

DC Food Blog said...

I use the freezer jam for my blackberry jam. I do low sugar sure jell because normal sure gel is more fruit flavor sugar. Regardless of the type of jame, I put whatever will not be consume ina few weeks into the freezer just because I can't be bothered to sterilize jars.

Chilefire said...

Wow, that looks great Scott. Today totally reminded me of summer - great for making jams. (I'm glad you are taking pictures!)

Demetrius said...

When the temperature outside warms up, we should see about getting a group of people to trek out to Homestead Farm and pick fruit.

Everyone can then use their stash to make a jam and then maybe meet up later for a taste test and share notes, recipes, etc...

Attached is the link for the picking schedule:

Stef said...

Wow, that last photo is total food porn! Looks so yummy I was licking my lips.

We had a strawberry patch growing up on the farm, and I would love to just go pick them and eat them on a warm day. Plus the little church down the road would have a Strawberry Festival every August - strawberry jams, ice cream, and the most heavenly strawberry pies. Wow, I miss that!

Anonymous said...

Hi my daddy was just asking how long the jam can stay good for and if you hab to frige it or if you can leave it in the cobourd.??
thank you.

ScottE. said...

If you sterilize it and seal it properly, you can keep it in the cupboard. Otherwise, keep in the fridge for a few 3-4 months...I think. I made mine and kept it around for much too long. Otherwise freeze for longer.