Small Batch Strawberry Jam

Small Batch Strawberry Jam

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.

#PeopleAgainstBadBread

Small Batch Strawberry Jam
Yields 1
Small batch strawberry jam with a hint of citrus and spice
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 pound fresh strawberries, washed, hulled, quartered)
  2. 1/4 cup sugar
  3. 1 tsp orange zest
  4. 1/8 tsp ground cloves
  5. 1/2 tsp coarse ground black pepper
Instructions
  1. In a medium saucepan, add the berries and sugar. Let sit about 10 minutes to loosen up the berries, or up to an hour.
  2. 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.
  3. 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.
  4. Once it threatens to stick to the bottom of the pan, stir it constantly for 1 minute.
  5. Pour into a half-pint jar, or an old jam jar. Let cool to room temperature.
  6. Store covered the fridge.
Notes
  1. Can store in the fridge up to 2 months.
Adapted from Dessert for Two
Adapted from Dessert for Two
The Hungary Buddha Eats the World http://thehungarybuddha.com/

Written after tea, a drink with jam and bread.


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