Strawberry Magic Days – It’s strawberry time in the Northland. Here is a recipe for Quick Strawberry Jam.
At the Farmers’ Market, there was a young Hmong family selling beautiful strawberries last weekend. There were quarts of them for $5.00. Not “home grown” strawberries, in the usual sense, they were imported from across the border, from Wisconsin. But these strawberries were small, uniform, old-fashioned strawberries. This may be the only time of year when these babies can be found. Yes, strawberries can be found in supermarkets, but the large woody strawberries that are sold in such places, with white insides, do not a real strawberry make. (IMHO)
Contemplating what to do with them, I decided against another cake or strawberry rhubarb deep-dish pie. (Oh my!) A friend suggested eating them with yogurt, which I generally like to do, but using a whole quart, well, you can see the problem.
When I turned to the Internet for ideas, I found Martha Stewart, goddess of all things domestic, had a simple recipe for strawberry jam. Here’s a link to the Quick Strawberry Jam Recipe. http://www.marthastewart.com/335256/quick-strawberry-jam?czone=food%2Fspring-produce&gallery=275333&slide=335256¢er=1009726 Retrieved July 11, 2014. Check it out. Thank you, Martha!
1 quart of hulled* strawberries
½ cup of sugar
2 tablespoons fresh lemon juice
Makes 1½ cups of Strawberry Jam
Martha Stewart’s instructions use a food processor – coarse chop strawberries. Don’t own one of these.
Me, well, these were perfect, small sized strawberries. I hulled them. Then added ½ cup of sugar and the 2 tablespoons of lemon juice. Transferred to large skillet and cooked on a medium high heat for 10 plus minutes until the juice bubbled and thickened. Poured into a glass jar and left to cool. Note: Midway through the cooking process, use a fork to gently mash the softened berries into a more jam-my consistency. I left some whole.
Martha recommends serving it on toast with cottage cheese. Sounds good to me. It is good!
Today’s homemade strawberry jam recipe is for Fiesta Friday over at the Novice Gardner’s blog. Join the party! Click on the Fiesta Friday Badge and read all the fabulous recipes.
This recipe was so easy to make…even I did it without a disaster.
If you are wondering why I bothered to put a definition to the word hulled, I have run into this word in recipes and just found it such an odd word. Ships and boats have hulls, right? (Oh, forgive me. I am a language geek.)
Remember, most of my knowledge about cooking is limited to books and friends’ instructions? Of course, add the kind people who contribute inspired recipes online.
- The dry outer covering of a fruit, seed, or nut; a husk.
- The enlarged calyx of a fruit, such as a strawberry, that is usually green and easily detached.
tr.v. hulled, hull·ing, hulls
To remove the hulls of (fruit or seeds).
Middle English hulle, husk, from Old English hulu; see kel-1 in Indo-European roots.]