I was notified a couple of months ago that one of my favorite magazines, Everyday Food, was going out of publication – at least in the ‘true’ magazine sense. Instead, my remaining subscription would be filled with Martha Stewart Living and subscribers would occasionally receive an Everyday Food pamphlet nestled inside the Living magazine. No offense to Martha, but if I wanted her Living magazine I would have subscribed to it. I am not interested in gardening (I kill nearly every plant I touch), nor am I very crafty, and the recipes in Living are far and few between (and much more pretentious than in Everyday Food). I much prefer leafing through 100 plus pages of food recipe, after food recipe. I keep telling myself that my overstuffed bookshelves needed a bit of a break anyway – I have every issue of Everyday food since it was first published in 2003. Although I am a recipe hoarder, I rarely ever try out new recipes – something I am trying to change, especially now with my EDF magazines. It shouldn’t take an ‘ending’ to garner the appreciation of an era – although, that is usually how it works.
Let’s face it, making homemade jam just sounds intimidating. With the thought of boiling mason jars, picking out the right fruit pectin, and having to rummage through your gadget drawer in search of that candy thermometer that you swore you owned. I know my patience hasn’t allowed me to make it to that point yet, which is probably why I was drawn to this quick and easy alternative. I’ve made this recipe for strawberry jam several times now and it never disappoints. Because it is not as thick and gelatinous as commercial jams, I consider it more of a compote. This strawberry jam is sweet and syrupy with a slightly tangy finish. Not only is it great on crusty Italian toast or buttery, flaky biscuits, but also as an ice cream topping, or swirled into some thick Greek yogurt. My favorite way of all, though, to have this strawberry jam is warmed through and poured onto moist chocolate cake – for breakfast no less.
- 1 qt strawberries, cleaned and hulled
- ½ c granulated sugar
- 2 tbsp fresh lemon juice
- Coarsely chop strawberries in food processor -- I like my jam on the chunky side so I only use the food processor for half the berries and roughly chop the other half by hand
- Combine strawberries, sugar, and lemon juice in a medium saucepan
- Over medium-high heat, bring berries to a boil and cook until mixture is covered by pale pink, foamy bubbles and has thickened, about 10 minutes.
- Allow jam to cool then transfer to an air-tight container
- Refrigerate for up to 10 days