I love jam. There is nothing more satisfying and
smile-inducing than having a muffin or piece of toast spread with your own
preserves. It’s comforting and delicious, and the fact that you know what
ingredients are in it makes it all the more delectable.
I grew up a grape jelly girl. Now, though, I’m opening up to
other possibilities for use in various dishes and more importantly, I’m
enjoying crafting my own flavors!
This particular recipe is suitable for the refrigerator or
freezer without going through the canning process. Because it gets expensive
for me since I don’t live in an area known for its fruit-growing possibilities,
I’ve only made small batches before and never felt the need to can, but do as
you please!*
Roasted Strawberry
Refrigerator Jam
Ingredients:
4 cups strawberries, hulled and quartered
½ cup sugar, scant
2 tbsp balsamic vinegar or balsamic syrup
1 vanilla bean pod, split and seeds removed, or 1 splash of
vanilla extract
⅛ - ¼ teasp ground cardamom
Directions:
Toss the strawberries in a bowl with the sugar, balsamic,
vanilla, and cardamom. Let stand 10 minutes so the flavors can marry. Meanwhile,
preheat the oven to 250°.
Transfer the strawberries to a rimmed baking sheet or small
roasting pan.
Roast for about 2 hours, until the berries are very soft and
shriveled. Mix around once or twice as they cook.
Let the syrupy berries cool slightly. Pulse in a food
processor or mash by hand with a potato masher to a chunky consistency. You
ought to let the jam set up in the fridge, but there is no reason you can’t dip
your little finger in now for a taste and bask in the glory that is this homemade
goodness. Store in a closed jar or container for up to 2 weeks in the
refrigerator or 3 months in the freezer.
PS. Homemade jam makes for a lovely holiday gift especially
when paired with some homemade bread or muffins!
-----------
*Ironically after I began brainstorming this post, I was
introduced to canning by one of my dear friends. She lives just outside of
Vancouver with access to farm-fresh flats of berries and vegetables and when I
went to visit the other weekend she and I made an afternoon of canning. We sent
our boys out to go see Star Trek and us girls stayed home to make jam! She
taught me the process and I must admit there is something wonderful about making
jars upon jars of one recipe. Miss you, Kristine!!
Working on some ginger-rhubarb marmalade |
The boys infiltrated our kitchen upon their return! |
Haha! Boys will be boys, no matter their age! I'm sure they appreciated the marmalade, though. That and your jam each sound delicious!
ReplyDeleteHaha! Yes and Yes :)
ReplyDeleteI have access to some rhubarb but have been a little hesitant to get it because I am not sure what to do with it :) Rhubarb jam sounds like a good idea though! Thanks!
ReplyDeleteSure! I attended a Rhubarb festival at a local winery recently and they also made Rhubarb salsa over chicken tacos, compote over ice cream and french toast, and rhubarb crisp. In case you needed other ideas!
ReplyDelete