Quick Strawberry Jam
The first time was on a sunny, Saturday morning, sitting on a green window seat cushioned with tapestry-covered pillows. The restaurant was at the crossroads of two meandering county highways. The floors creaked. I had an omelet filled with pesto and heirloom tomatoes, but it was the strawberry jam that really had me. I spooned it out of the glass jar and spread it thick on my sourdough toast. It was so sweet, a salve to wounds of other disappointments I had that morning, a bright spot in a teary breakfast.
The next time was the following Saturday, and by then I had a taste and was happier. After browsing a used book store, we settled in to a little table set next to the wall in a little bistro. The walls were painted a pale yellow the overhead fan were whirring wildly, and I feasted on toasted baguette with strawberry jam. For the cool air on a sticky day and the sweet jam, I was in heaven.
The big surprise here is that I always thought of myself as a bigger fan of the orange preserves: marmalade, apricot, peach. But sometimes just what you need presents itself to you, like discovering a cookbook author with the kind of frank, witty voice that makes you swoon, or a glass pot of strawberry jam, ready to sweeten your morning.
Quick Strawberry Jam
makes about 1 1/2 cups
adapted from Everyday Food
1 pound hulled strawberries
1/4 cup sugar
1 tablespoons fresh lemon juice
In a food processor or with a potato masher, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).
ann: This actually looks so simple I’d like to try it myself. I love strawberry jam but I always get it from the store. There was also a recipe in last month’s Self from Zooey Deschanel where she insisted that sugar cubes were far superior to normal sugar for some reason. I’ll prob. try both versions!1 year ago
Oh yeah, I saw that! Love her, of course, but forgot about that tidbit when I made this. Seriously, this stuff is soooo good. I’m kind of obsessed. And you can easily make it organic!1 year ago
dragonfly pie: Oh, I want to try this. Your description at the bistro is so utterly appealing, I wish I were there now spreading some strawberry jam on my sourdough.
Like the commenters above me, I usually buy my jam. But just because I have no patience for the directions listed in most recipes doesn’t mean I can’t enjoy some fresh strawberry jam, as this recipe reminds me. Thank you!1 year ago
This jam is a great jumping off point if descriptions of the “thread stage” weird you out. Then there’s the whole canning thing which kind of freaks me out, despite my knowledge that it is really hard to kill someone with preserved food. ANYWAY, this jam is possibly the simplest thing I’ve made in the world that was this delicious. Sometimes I just want to nab a spoonful when I pass the fridge.1 year ago
Laura: I read the Zoe Deschanel story too and was intrigued by the simplicity of the recipe, as well as the quirky sugar cube detail.
I hope the previous blogger “ann” comments again with her results. I want to know if Zoe is “full of it” or not.
Either way, I’m now determined to make this jam.1 year ago
Laura, I have a feeling Zooey isn’t full of it (I hope). She seems pretty sincere. That said, it’s hard to imagine what difference the sugar cubes could make. And PS, the name and philosophy of your blog is awesome.1 year ago
Karen: I will definitely try this recipe. My mouth is watering already….. some good bread and strawberry jam… yum! I love your description of the bistro!1 year ago
Phoebe: Love this recipe! Few things are better for breakfast than good bread and jam.1 year ago