If you read here often, you know that my favorite recipes aren’t really recipes at all. They are methods that are easy to adapt to what’s seasonal or craved, or both. They don’t have a lot of specific ingredients or steps, because I find those tedious to write up, and it’s not how I cook. There are many wonderful chefs and home cooks who do this assiduously and beautifully. Just not my thing.
BUT, this jam is awesome and you should make it. Up to you whether you share it with anyone else. I made it with some gorgeous litte Earliglow strawberries from New Morning Farm in Pennsylvania, who come to the Dupont Circle Farmers Market every Sunday. It’s called freezer jam because instead of going through the whole canning process, you can just freeze it. In this case, I only made one jar, so I’m just keeping it in the fridge.
You could easily use this same method with any of the berries that will come our way this summer — blueberries, blackberries, raspberries. The last gasp of the strawberries if you’re lucky enough to still have them around you. I think even peaches.
What have I been doing with my jar… dipping coconut popsicles into a little dish of it, spooning it over chocolate sorbet, smearing it on toast with salted butter, eating it with a spoon.
But I felt it’s highest calling would actually be it’s most humble — a peanut butter and jelly (jam) sandwich. Remember how much I love bread.
I only wish I had made more.
Strawberry Freezer Jam
Makes one small mason jar-full
I don’t mean to be a hater, but I don’t think this would work as well with those big fat vapid strawberries from the grocery store that are mostly white inside. Feel free to prove me wrong, but I don’t think you will.
4 cups of berries, de-stemmed
1/2 cup white sugar
Put the strawberries in a medium saucepan with the sugar and mash about 20 times with a potato masher or a fork. Bring to a bubble over medium high heat, and then reduce the heat to low. Let the jam simmer for anywhere from 30 to 90 minutes, depending on how thick you want the jam to be (longer time = thicker jam). Stir it pretty often, especially toward the end, so it doesn’t burn on the bottom.