One of the earliest culinary skills I really developed was making jam. I keep a small plate in the freezer at all times that I affectionately refer to as my “jamming plate.” I feel most like myself when I’m standing over the stove gently skimming fruit scum off the surface. I just think there are few better ways to capture all the warmth and sweetness of spring and summer than by making your own jam.
If you’re not sure what I’m talking about, it will all make sense soon. The following recipe is more like a guide, and it can be adapted for any berry you like in whatever quantity you have. It does not include instructions for canning, though resources for doing so are abundant and easy to find. Here, for example. I almost always want to enjoy my jam right away, so I simply store it in a clean airtight container in the fridge, where it will technically last several weeks, though I generally end up eating it all before then.
Ingredients
Strawberries (at least 1 carton recommended), stems removed
Sugar
Lemon
Pinch of salt
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