Strawberry Freezer Jam
July 15, 2012
Delicious strawberry jam can be elusive. The standard jam-making technique of cooking down fruit and sugar until the mixture achieves a jell generally does not work with strawberries. All the fresh sweetness of the ripe fruit converts into an overly sweet darkened mash when cooked. Not bad, but definitely not one of my family’s favorites. Mixed with other fruits, it does not seem to be a problem. The strawberries added to Three Berry Jam only add to the complex fruitiness of the mix. Slow roasting the strawberries is another option, as I have done in this Strawberry Rhubarb Jam. To capture the simple delight of strawberries though, the trick is not to cook them at all.
Strawberry Freezer Jam is perhaps the simplest jam I have made. Starting with fresh ripe strawberries in season, they are simply cut, mashed, and mixed with a simple syrup mixed with pectin. That is it, no additional cooking. As the pectin cools, it jells. Now since this jam is not cooked, it is not safe for shelf storage. It can be stored in the refrigerator for a few weeks and for a year in the freezer. It is so quick and easy I literally made it while my kids ate their lunch one day. Since there is no boiling jam it also does not heat up the house like other jam making might. My daughter took over the job of filling the jars. We capped them off, labeled them with the name of the jam and the date, and we were done. What a perfect way to preserve the fresh taste of strawberries for the winter ahead. It would also be a great jam recipe for someone who is new to jam making and does not want to deal with the sterilization and processing required to safely make other types of jams.
This post is linked with Grow It, Cook It, Can It’s Cook It 2012. Check that site shortly for a roundup of great jam making posts.
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Cherry Rhubarb Jam (Low-Sugar)
June 13, 2012
School has been out for two weeks now, the sun is blazing, and the canning pot has reasserted its dominance on my stove top. Hello summer! Canning is usually a solitary sport for me, squeezed in the early hours of the morning or late at night when the kids have finally succumbed to sleep. While the bubbling caldron of jam is still a bit much for my youngsters, they are quite capable of helping me to process the fruit. My son found the cherry pitter to be quite a lot of fun and was thrilled when I handed him the knife to cut the cherries. Who needs summer camp when you can enlist your kids in practical life skills at home? (Of course, give me a few weeks and I may be screaming for them to go to any sort of camp that will take them!)
Cherry Rhubarb Jam is a delightful balance of sweet and tart with a rich background note of vanilla. The color is absolutely divine. This is my second attempt at this type of jam and it is an absolute hit. There is a relatively small amount of sugar added. Cherries are so naturally sweet that it is very easy to over-sweeten them. The fruit macerates for an extended time before cooking. This reduces the overall cooking time, since the fruit has already given up its juice. Shorter cooking times mean fresher tasting jam and more vibrant colors. This jam is sure to a new June tradition in our house. Absolutely delicious!
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Three Berry Jam
July 6, 2011
My family and I just returned from a delightful escape from reality in the Santa Cruz Mountains. Without the modern distractions of cars, phones, and computers, our days were peacefully filled with banana slug hunts, star gazing, and swimming until we pruned. It was a much needed pause in an otherwise busy life, a centering of sorts. But alas, there are other responsibilities to which we must tend. Some are grudgingly attended- bill paying, laundry folding, car repairing. Other responsibilities are the important rituals of life that help to make meaning and define some of the rhythms of our family life. At the top of the list during this time of year is preserving the glorious bounty of summer.
Berry season is short, so we rely on the craft of jam making to preserve these flavors for the dark days. On our way home, we stopped into Gizdich Ranch and picked up a flat each of raspberries and ollalie berries. I combined these two berries with some strawberries I froze last month to create a mixed berry jam.
Strawberry Rhubarb Jam
June 16, 2011
Two weeks into my summer vacation, I had a serious itch to make some strawberry jam. The problem was everywhere I looked the strawberries were either over-sized and under-flavored or ridiculously expensive. On a tip from a friend, I headed out Highway 12 just outside Sebastopol to Lao’s Strawberry Stand. It took three tries: first time he sold out, second time simply closed, but the third time is a charm. It was well worth the trouble. These strawberries bear very little resemblance to the strawberries sold year-round at the supermarket. They are super small, bright red all the way through, and absolutely bursting with flavor. They literally made me swoon. It is such a pleasure to take the time to put up food when it is the best quality. I was giddy with the thought that we would be able to enjoy these beautiful strawberries all winter.
The last few years, I have made strawberry rhubarb jam using low-sugar pectin and a standard process of heating the fruit and sugar to a boil, adding the pectin, and canning in sterile jars. It has always turned out good, but not great. Two problems I had were the strawberry and rhubarb both cooking down to a mushy pulp and the rhubarb turning a slightly greyish color. After reading Eugenia Bone’s method of slow roasting the fruit in a low oven, I had to try it.
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