Archive for April, 2012

Strawberry Season

Saturday, April 14th, 2012


This lovely jam finds its way to the breakfast table at Camellia Cottage Bed and Breakfast regularly!

Here is a lovely and quick strawberry jam recipe.  You can make it in no time.  I never get around to sealing jars, but it sits in the fridge just fine for weeks.  I like it because it has less sugar and less cooking time than most, so it stays really fresh tasting.  Following, is a strawberry barbeque sauce recipe using some of the jam.  Play with the heat on this one.  It is not yucky, sweet, cloying, but freshly sweet and complex at the same time.  Better when it sits for a couple of days.  This sauce is really happy on some grilled chicken or pork.

Strawberry Jam

  1. 2 pound strawberries, hulled and quartered
  2. 1 1/2 cups sugar
  3. 1/2 lemon, seeded
  1. In a large, nonreactive saucepan, toss the strawberries with the sugar and let stand, stirring occasionally, until the sugar is mostly dissolved, about 1 hour.
  2. Squeeze the lemon over the strawberries, add it to the saucepan and bring to a boil, stirring until the sugar is dissolved. Cook over moderately high heat, stirring, until the strawberries are just softened, 5 minutes. Add the mixed berries and cook over moderate heat until the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim off any scum that rises to the surface of the jam.
  3. Discard the lemon and spoon the mixed-berry jam into three 1/2-pint jars, leaving about 1/4 inch of space at the top. Close the jars and let the jam cool to room temperature. Store the jam in the refrigerator for up to 3 months.

Strawberry Barbeque Sauce

Place all ingredients in a food processor or blender and puree until smooth.