Easy Strawberry Jam

by Anne Bennett on March 31, 2012

They go together like a horse and carriage!

I am at a loss to explain what has come over me in the last few months. First it was a return after some years to bread-baking, then sourdough starter came on the scene, which required me to take on a whole new understanding of and care for sourdough starter.

Turns out it isn’t as difficult or mysterious as I had thought. Sourdough is a very hardy commodity. If it wasn’t, all those pioneers who traveled West in their wagons wouldn’t have had bread to eat, either on the trail or when they got to their destination. The starter I got from King Arthur Flour has been passed down for over 200 years. As I said, hardy stuff.

Now, in an apparent channeling of the Little House of the Prairie mom, I’ve taken to making jam. This no-brainer recipe from the current issue of Bon Appetit literally caught my eye earlier today while waiting for the above-pictured loaf of bread to come out of the oven.

It’s easy and lasts in the fridge for up to two weeks. No water bath necessary. The pectin in the apple provides a natural thickening agent as well as a nice hint of tartness.

1 lb. strawberries, hulls removed and quartered*
2/3 cup sugar
1 Granny Smith apple, peeled and grated
1 T. lemon juice

Place the strawberries, sugar and grated apple in a saucepan and bring to a boil. Simmer for about 10 to 15 minutes, until the strawberries begin to break down and the mixture thickens. Remove from heat and add lemon juice. Allow to cool and store in the refrigerator for up to two weeks.

*Costco has lovely, large containers of strawberries!

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