All content copyright Katrina Hall 2008 through 2017

Tuesday, July 26, 2016

one jar of strawberry jam (recipe)






Oh, my, it is hot today - temperature heading to the 90's - not exactly jam-making weather, but when you're out of fresh jam, nothing gets in your way, right?  This is my quick recipe for a small amount of strawberry jam, which is pretty much the only jam I eat.  It takes maybe half an hour, start to finish.


Choose either a jam or jelly jar or glass that is somewhat heat proof (the jam will be poured into the jar/glass while still very hot), wash it well, dry, then pour hot water in halfway up the jar.  This is to temper the jar a little before you fill it with hot jam.  Set aside.

You will need:

1 heaping cup hulled and sliced strawberries
2 tablespoons fresh lemon juice
3/4 cup sugar



Cut up clean strawberries into a one cup measure, then place berries in a saucepan on medium heat.  Cook them for 10 minutes, stirring with a wooden spoon all the while, then add the lemon juice and the sugar. 

Continue to stir for another 15 minutes or so, checking to see if the mixture is jelling.  You can use a candy thermometer , but it's such a small amount it's not always accurate.  I just stir, lift the spoon up sideways, and check the dripping jam - which coats the spoon and thickens very quickly.  If it seems watery, cook a little longer, but keep stirring and checking.

Pour the hot water out of the jar, and place a metal spoon in the jar or glass - an old wives tale is that it has to be silver, so who am I to challenge that?  

Scrape the jam into the glass or jar and set aside to cool.  Once cooled, you can either screw on a lid or cover with plastic wrap, if it's a glass.  Place in fridge and you're done!




Four days later - time to make another jar!


In the past, I've added cinnamon sticks, orange peel, slivers of ginger root, herbs from the garden (lemon balm and lemon verbena) - and sometimes just a handful or raspberries found on a walk.  Just don't add too much liquid/juice to the mixture or it won't jell.

Enjoy - and stay cool!

PS/  I'm a grandmother again!  A big welcome to Madelyn Skye, born 20 July in New Hampshire!  



One year ago :  Jamie's red pepper pasta sauce with lemon, parsley, and ham
Two years ago:  Fresh lemon scones with drizzle frosting

4 comments:

La Table De Nana said...

I make just a few jars at a time too..and after making them..I do it the French way..I turn the jars upside down..let set..refrigerate.
I make D Lebovitz's strawberry one(all the time now)but yours would be great too!Especially w/ the spoon:)
And Christine Ferber's Wild Blueberry one..

I like that DL's as sits and macerates..I like that CF's..simmers..THEN macerates..THEN cooks..

Madelyn Skye?
Be still my ♥
Lucky you..I would love a new baby in the family..

katrina said...

Oh, my, Nana! Clearly I have lots of jam research to explore, thanks to you! You know how it is - you use the old tried and true until somebody hands you a new kind of jam (with recipe) to try.

I am so longing to see Madelyn, who is in New Hampshire, along with her brother, Max - still looking for a little place near them, send out the good vibes from one grandma to another!

La Table De Nana said...

Done :) You courageous nana you!!There MUST be a nest somewhere:) There IS.

katrina said...

I'm sure there is, Monique! Our nana karma is strong - and determined:)