
Quick Strawberry Jam
I’m feeling like a bit of a cheater this week. While all the parents I know are rapidly deteriorating in an end-of-the-school-year death spiral, I’ve got a bounce in my step. Many of you are wondering how you’re going to pack another two week’s of lunches and I just finished my last. Laura can’t remember where she put Scarlett’s backpack but I’m pulling out my suitcases. (This woman deserves a medal for her hilarious description of the end of year blues.) By the time you read this my family and I will be in Germany, on our way to a family reunion. The fact that it was booked for the third weekend of June means that Esme’s missing the last week of school. Darn.
Even this post is a bit of a cheat. But it’s one that’s in your favour so I think you’ll forgive me. With all of the Ontario strawberries crowding the shelves at our grocery store it seems a shame not to think of as many ways as possible to be using them. We go through a lot of jam around here (I’ve told you about Julian’s sugar addiction, yes?) so when I saw this recipe for quick jam over on Martha Stewart I thought I’d give it a whirl. I halved the recipe just to see if we liked it and I’ll definitely make the whole batch next time. It was really fast to make and the taste was amazing. It’s fresh and light and just pure strawberry goodness. It’s more of a fruit spread than a true jam — it doesn’t have any of that jelly-ness — since it’s not made with pectin. The kids loved having it on their morning toast and I was thinking it would be great between two layers of simple cake. Let me know if you try it!
Photo by Maya Visnyei
Ingredients
- 2 cups of strawberries, washed and hulled
- 1/4 cup sugar
- 1 Tbsp lemon juice
Method
Place your clean and trimmed berries in a food processor or blender and puree them as finely as you like. I like a little texture in my jam so I didn't go too nuts.
Now pour that lovely puree into a sauce pan with the sugar and lemon juice and place over medium heat until it begins to boil. Allow it to simmer away for about 10 minutes or until it thickens up. Let the mixture to cool for a few minutes — it will thicken up even more now — before pouring the jam into a very clean jar.
Pop it in the fridge and you're done! Spread it on toast, pancakes, rice cakes (yeah, I'm weird like that) or whatever else you like. Most recipes for quick jam say you should use it up within a week or 10 days but mine lasted for weeks. Just keep an eye on it for anything funky.
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