Summer’s first crop of strawberries has ripened; dozens of stippled, crimson orbs hang like pendants beneath dark green leaves.
The spittlebugs—along with their unpleasant, frothy little shelters (those globs of slime that inevitably smear one’s harvesting hands) —have all been washed from the foliage with a squirt from the hose.
The berries—plump, dark red, and sweet-smelling—are soon piling up in a bowl; suddenly, there seems to be far more than the family can consume in a couple of days.
It would be a shame to see them go to waste, but the strawberries are ready to be picked now.
What to do? The excess fruit can always be frozen, but frozen berries never taste the same as fresh ones. Besides, they usually hide at the back of a freezer shelf until they’re forgotten, and then they get discarded anyway.
Nearly everyone loves strawberry jam (except for those unfortunates who are allergic), and almost anyone who’s put up a few jars of this delectable treat has discovered that it’s impossible to have enough.
Whether it’s spread on toast, waffles, or pancakes, or incorporated into tarts or a time-honored peanut-butter-and-jelly sandwich, strawberry jam tastes like summer even in the midst of winter. And with a bit of imagination, the wonderful qualities of strawberries can be heightened even further by other, seemingly incompatible, flavors from the home garden.
Zesty Strawberry Jam
Materials
- Eight 8-ounce canning jars, washed and inspected for rim nicks, cracks, etc.
- Lids and rings to fit jars
- Canning funnel
- Canning tongs (for removing jars from canner, if used)
- Steam or water canner, if desired
Ingredients
- 5 – 6 cups crushed strawberries (approx. 2 quarts fresh berries)
- ¼ cup lemon juice
- 7 cups sugar (or 3 ½ cups mild-flavored honey)*
- 1 packet powdered fruit pectin (Fruit Jell, Slim Set, etc.)
- 1/8 tsp red pepper (more or less to taste)
- ¼ tsp butter or margarine (to control foaming)
*If using Slim Set pectin, use 4 ½ cups sugar or 2 ¼ cups honey
Method
- Combine strawberries, lemon juice, pepper, and pectin in a 6- or 8- quart saucepan. Stir well until pectin is completely dissolved.
- Place fruit mixture over high heat and bring to a full, rolling boil, stirring constantly.
- Add sugar or honey and stir in well.
- Return to a full boil and continue to boil for one minute. (Butter or margarine can be added at this point to minimize foaming).
- Remove from heat.
- Fill jars quickly to 1/8 inch from top and cover with lids. Apply and tighten rings.
- Invert jars on a clean towel for 5 – 10 minutes, then turn upright.
- Check seals after one hour.
- Alternatively, after filling jars with jam, apply lids and rings and process in water or steam bath for 5 – 10 minutes. Remove jars after processing and place on a clean towel to seal.
- Wipe sealed jars with a clean, damp cloth and store in pantry.
Variations: Instead of adding pepper, try ½ cup of dried, powdered peppermint leaves, 1 tsp of peppermint or spearmint flavoring, or a cupful of shredded orange or lemon peel (if using citrus peel, eliminate lemon juice).
The biggest problem with making one’s own strawberry jam (zesty or otherwise) is that family members will still be pawing through the shelves for that last jar long after it has been eaten!
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