Making strawberry jam is a spring ritual in my kitchen, especially at the peak of the season when the berries are at the height of their flavor. In this recipe, strawberries are cooked in a boiling sugar syrup, giving the finished jam both gloss and thickness without extra sweetness. Cooking the jam over high heat is the key to its fresh flavor. Once the jam is off the heat, you’ll have a classic strawberry jam, simple and straightforward. If you want to add an interesting layer of flavor to the berries, I’ve listed four flavoring options: a bright, tart lime; balsamic vinegar, meaty and rich; herbaceous fresh oregano; and a floral lavender.
© 2010 All rights reserved. Published by Abrams Books.