One thing I know for sure, whole wheat scones with fresh fruit jam is the perfect way to welcome summer into your house. Now is the best time for making your own jam and these recipes couldn’t be easier. While I love canning and do so often, I know the thought can be daunting. No worries, these recipes don’t need to be properly canned nor do they rely on pectin. Yup, it’s a lot of sugar so share the bounty and no need to eat the entire jar in a week. Like all sweet foods, a little goes a long way.
If you can get your hand on organic strawberries, those work the best here. Californians, I encourage you to learn more about strawberry farming and what you can do in rejecting the use of methyl iodide.
Have you ever eaten a kumquat? We received a huge package of these in our CSA a few weeks ago and I was stumped on what to make. I love orange marmalade and thought kumquats would make a great stand in. Marmalade is one of those great secret ingredients that perk up spicy, savory dishes as in my Kumquat BBQ Sauce .
DK’s Summer Strawberry Jam
2 pounds fresh strawberries, stem removed
1/4 cup lemon juice
4 cups sugar
Mash strawberries in a large bowl, a potato masher works great. Combine the mashed berries with the sugar and lemon juice and place in a large saucepan. Heat on low until sugar is dissolved and then bring to a boil. If you are canning, make sure the internal temperature of the jam reaches 220 degrees F. When ready, pour into clean, sterile jars leaving 1/4″ space at the top of the jar, place clean lid on top. You can process these in a water bath or not, the jam will keep in the fridge for about 2 weeks.
Do you like to make your own jam? What are your favorite kinds?