Strawberry season always seems to arrive suddenly, and like a thief in the night, it disappears as quickly. I’m a bit worried of missing the window to fill the basement shelves with jam. We shall see if the weekend allows time to make some.
If like me, popping open a jar of homemade strawberry jam leaves you giddy with excitement, then take a peek at the recipes for my Strawberry, Honey & Rosemary Jam, Strawberry Blood Orange Jam, or my straight-up, simple Strawberry Jam. The last one is a classic, no-frills, but truly delicious strawberry jam is from back in the day when I used Pomona’s all-natural pectin to set my jams.
Nowadays, I use a higher sugar content, and prefer a runnier jam (as with my Raspberry Violet Jam). If that’s more your speed, work off the strawberry, honey & rosemary jam, just omitting the rosemary for a more pure strawberry flavor. A thick peel of lemon rind and some granny smith apple peelings are my trick more recently for adding a pectin boost to my homemade jams.
Here’s a few more favorites for the recipe files should you come across strawberries and raspberries at the farmers’ market this weekend.
Strawberry Almond Milk (you can swap in cashews, too!)