When I go to the farmer’s market on Saturday’s I get a little over zealous buying berries. I buy way more strawberries than I know we’ll use, but I also get a little nuts with the blue, black and little red ones, too. May is our peak month but, here in California, we are fortunate to enjoy beautiful berries all year long. I get really frustrated when my berries go bad before we have a chance to eat them. So now I make jam! Sometimes just strawberry, other times I mix it up. The point is I make a lot of jam!

Making jam is one of those arts that is actually pretty easy. If you make it with lots of love, like I do, it’s a great gift. I have been trying to keep some in my freezer and take it as a hostess gifts.

The basic recipe is always the same, but you can get creative with flavors. You can play around with spices. How about adding some ginger? Then use it as a glaze over pork tenderloin as it’s grilling. Adding a little fresh ground black pepper gives a surprising flavor profile when used in a Croque Monsieur. I sometimes stir in 1 or 2 tablespoons of butter for a creamier texture. If you’re, really, looking to jazz it up, try adding orange liqueur or champagne. Be sure to remove the jam from the heat to add liquor. Just stir in about 1/3 cup, then boil again for about 5 minutes to set-up.

Homemade jam is always appreciated and what can be better than a dab of fresh jam on toast in the morning or even a midnight snack.

So Many Strawberries!
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So Many Strawberries!
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Ingredients
Servings:
Instructions
  1. Wash and hull strawberries. Give them a rough chop.
  2. Place all ingredients in a heavy saucepan and bring to a boil, over medium heat.
  3. Reduce heat and simmer 30-40 minutes. Use a brush dipped in water to brush down any sugar crystals on side.
  4. Once jam has thickened, remove from heat. I use a immersion blender to puree it a little.
  5. At this point you can add 1/3 cup of your favorite liqueur (I like Grand Marnier). Just be sure to remove from heat before adding. You may need to bring it back to a boil for 5-10 minutes, if it thins out too much.
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