We be jammin’.
Does that expression ever get old? Not in my house it doesn’t.
Anyway, my love affair with jam, particularly small batch, fancy, local ones spans as long as I can remember traveling. I think it really started to hit home when I lived in London, trekking to the Borough Market to pick up a jar (or two…or four!) from my favorite ladies. Ever since then, it’s inevitable that I bring home at least one jar of some sort of jam/honey/mustard/spread home from my travels (a wasabi mustard, the latest, from Holland). Which, believe me, can lead to a heavy suitcase!
Shockingly though, I’ve never made my own because…I don’t know. I decided to start small, making a wee batch from some strawberries nearing their end, in a quantity where worrying about sealing and preserving jars wasn’t a thing. Because I really don’t trust myself not to kill myself with improper canning.
Not this one though-don’t worry, be jammy!
Inspiration struck from here (by way of Biscuit ) and I added a few flavors to make it more….more. Because simple, I can’t seem to do. Anyway, a bit of orange zest, a touch of cloves and a dash of black pepper (!) allows this strawberry jam to span the seasons from summer to fall. The color of this really pops- no added touch up to that, and makes a beautiful addition to any table spread.
I mean, that RED!
And remember my motto: Always use good bread. Because life is too short, and this jam is too good, to waste on bad bread.
- 1 pound fresh strawberries, washed, hulled, quartered)
- 1/4 cup sugar
- 1 tsp orange zest
- 1/8 tsp ground cloves
- 1/2 tsp coarse ground black pepper
- In a medium saucepan, add the berries and sugar. Let sit about 10 minutes to loosen up the berries, or up to an hour.
- Place the saucepan over medium heat. Add the zest and cloves. Mash the berries with a potato masher to get some of the juice going, and then bring to a simmer.
- Cook the jam until it thickens and starts to cling to the bottom of the pan. Stir it ever 2-3 minutes, making sure it doesn't stick, and keep an eye on it, about 15 minutes.
- Once it threatens to stick to the bottom of the pan, stir it constantly for 1 minute.
- Pour into a half-pint jar, or an old jam jar. Let cool to room temperature.
- Store covered the fridge.
- Can store in the fridge up to 2 months.
Written after tea, a drink with jam and bread.