We’re lucky (and somewhat spoiled) in California. Our relatively temperate climate is ideal for growing strawberries year round; though I’m partial to the seasonal varietals that arrive at our farmers market in these weeks preceding summer. This morning’s foray turned up pints of freshly plucked Rosa, Chandler, and Sweet Ann berries whose fragrance filled the vendor stall with sun ripened perfume.
There’s a natural tendency to take strawberries for granted as the first flush of long-awaited stone fruits debut, but there’s nothing better than a batch of fresh homemade strawberry jam to preserve the flavor of this berry at the peak of its season.
Think you don’t have time to make jam? Think again. While making jam in the traditional fashion is an arduous process, I absolutely love this “quickie, four-ingredient version which delivers a delicious result in record time. No one will ever guess you whipped up this sumptuous topping for toast or ice cream in just five minutes! On second thought–why tell them? Let them think you slaved all day.
5-Minute Strawberry Jam (makes two 8 oz. jars)
*Note: do not double this recipe. The jam will not properly set up.
1 pint ripe strawberries of choice; rinsed, hulled, and quartered. *Note: choose the sweetest, most flavorful berries you can find.
2 tablespoons fruit pectin
1/2 teaspoon unsalted butter
1 cup sugar
2 8 oz. jam jars with lids
- In a medium mixing bowl, crush the strawberries with a potato masher to a chunky consistency.
- Combine crushed strawberries, pectin, and butter in a medium stainless steel pot.
- Cook over medium-high heat, stirring constantly, until the mixture boils.
- Add the sugar, mix, and bring back to a boil for 1 minute, stirring as needed. Remove from heat.
- Pour into washed, dry jam jars and seal. Refrigerate until the jam sets (about 6 hours). The jam will keep in the refrigerator for up to 3 weeks.