I believe that I have waxed sentimental about my enduring affection for jam before… Needless to say, I still loves me some jam and would like to share my recipe for an easy, quick strawberry preserve.
Lemon Ginger Strawberry Jam Recipe
2 pints of fresh strawberries
1 to 1.5 Cups sugar depending on the sweetness of the berries
1 teaspoon fresh, grated ginger
Zest and juice of one lemon
½ teaspoon vanilla
1/8 teaspoon salt
Method
Wash, hull (remove the stem) and place strawberries in a large nonreactive pot and mash with a potato masher.
Lemon Ginger Strawberry Jam Recipe
2 pints of fresh strawberries
1 to 1.5 Cups sugar depending on the sweetness of the berries
1 teaspoon fresh, grated ginger
Zest and juice of one lemon
½ teaspoon vanilla
1/8 teaspoon salt
Method
Wash, hull (remove the stem) and place strawberries in a large nonreactive pot and mash with a potato masher.
Add the sugar to the strawberries, place the pot on burner over medium high heat and bring the berries to a boil, stirring frequently.
Add the ginger, lemon, vanilla and salt to the boiling berries and allow the mixture to continue to boil for 20 minutes, stirring frequently.
During this time, place a spoon in the freezer. After 20 minutes has passed, place the cold spoon into the mix to see if it has set. The Jam should adhere to the spoon and be fairly thick at this point.
When the jam has thickened, remove from heat and allow it to cool for ten minutes. When the jam has cooled, transfer it to a sterile container, or you know, clean, whatever... this is jam to get us through the next week or so, not the winter.
Add the ginger, lemon, vanilla and salt to the boiling berries and allow the mixture to continue to boil for 20 minutes, stirring frequently.
During this time, place a spoon in the freezer. After 20 minutes has passed, place the cold spoon into the mix to see if it has set. The Jam should adhere to the spoon and be fairly thick at this point.
When the jam has thickened, remove from heat and allow it to cool for ten minutes. When the jam has cooled, transfer it to a sterile container, or you know, clean, whatever... this is jam to get us through the next week or so, not the winter.
Additional Thoughts
The vibrancy of homemade jam can’t be matched by a prepackaged version and I think that the addition of lemon and ginger make this recipe just a little bit special.
The vibrancy of homemade jam can’t be matched by a prepackaged version and I think that the addition of lemon and ginger make this recipe just a little bit special.
YUM!
