Preserving: Lemony Strawberry Jam 1.0

There is a booth at the Farmer’s market that makes the best stuff, she was a big inspiration that got me past the awful, heat and humidity filled childhood memories of canning with my mom (I mean, I’m thankful I have a mom that makes stuff, that taught me to make stuff, I just had no fun canning back then, in a midwest kitchen with no A/C). The downside, (never mind the price which I’m happy to pay as a treat) she only sells at one market, the huge crazy, shuffle your feet because you are surrounded by people on all four sides market downtown. Instead we tend to frequent the surrounding neighborhood markets that are smaller and slightly less crowded.

Back to the jam. Until now I’ve avoided trying to recreate her strawberry-lemon jam (or is it marmalade, I think it is more jam than marmalade, obviously I need to buy another jar to taste-test). But we bought half a flat of strawberries last week, ate the first pint as a road trip snack and the second as strawberry shortcake. 4 pints left for jam and a bag of organic lemons in the fridge.

lemony strawberry jam

I’m really into making my jam with Pomona’s Pectin. The basic recipes included are lower in sugar than most jams, but then I browse my other books for flavor-boosting variations. This is how I make our blueberry-lime jam. And so it is where I started for the strawberry-lemon jam of my dreams. 4 cups mashed strawberries (my 4 pints weighed in ~36 oz and gave me just shy of 2 cups – I tossed a small handful of frozen berries in to reach that mark), 2 cups sugar (max amount is still so much lower than my Ball book), juice of one lemon, zest of 2 lemons, the calcium water and pectin. Yield was 5 half-pints (and one spoonful for slurping). While I did lick the spoon, the spatula, the jar funnel and the pan once it cooled I don’t think it is the jam of my dreams.

An aside: anyone know how to get strawberry jam to not have those aesthetically marring air bubbles?

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June 12, 2014. Tags: , , . preserving. 1 comment.