July 12, 2012

Strawberry Season was ended in a High Note

When all the strawberries suddenly disappeared from the horizon like an early morning dew in the torrid sunshine, and only a few sad fellows were uncomfortably hanging out on the market stalls, it hit me that, oh my!, I'm still not prepared for the prolonged winter evenings. I still haven't made anything berry-sweet that would remind me of the remarkable summer deliciousness and would give me a huge bite of comforting hope. Just when it's terribly needed while sitting under three blankets, nursing a big cup of hot tea and glancing at the trees sorrowfully bending down from snow which is  cruelly covering them from the very tip to the very toe. At that point, having a chance to feel the sweet strawberry smiling from the jar that's been packed together with the lovely summer breeze and a couple of sun rays from the amazingly pure blue sky, it really makes you feel better. Believe me, it does! Even in the midst of snowstorm echoing outside the window.

So, without the smallest sign of hesitation I grabbed seemingly the last, the smallest and probably the most unprepossessing berries from the market and quickly ran back home to dive into the most flattering aroma of boiling jam.

What can I say? The best summer flavor was ended up in the high note. 

Three Types of Strawberry Jam

Triple, even. One - nicely coupled with apples, other - marked with a subtle touch of dark chocolate, and the last one - wrapped into the magic flavor of mint and white wine. All of them were exceptionally great, and, I can bet, all of them will make my sad winter days at least a little bit lighter. 

Three Types of Strawberry Jam

Strawberry Jam with Apples

1 kg (2 lb) strawberries
500 g (1 lb) sugar
2 big apples

Wash and hull the strawberries.
Peel, core and dice the apples. In a big pot, mix the apples, berries and sugar. Cover with a towel and leave overnight for juices to release.
Next day bring the mixture to boil on a high heat. Skim and discard any foam that rises to the top. After about 10-15 minutes, lower the heat to medium-high and continue boiling until the mixture is thick enough.
Pour into the clean and dry jars and store in a dark place (or in a fridge, if you have enough space over there).


Strawberry and Dark Chocolate Jam

1 kg (2 lb) strawberries
400 g (0,8 lb) sugar
juice from half lemon
60 g (2 oz) dark chocolate, finely grated

Wash and hull the strawberries. Mix them with sugar and leave overnight covered with a towel.
Next day bring the berries with the syrup that they released to boil on a high heat. Mix in the lemon juice.
Skim and discard any foam that rises to the top.
When the foam stops rising, lower the heat and mix in the chocolate.
Continue boiling for another 5-8 minutes, then pour the ham into the clean and dry jars.
Store in dark place.


Strawberry Jam with Mint and White Wine
adopted from Gourmet Recipes

1 kg (2 lb) strawberries
400 g (0,8 lb) sugar
1/2 cup fresh mint leaves
3 Tbsp sweet white wine (or sherry)

Wash and hull the strawberries. Mix them with sugar and leave overnight for juices to release.
Next day mix in mint leaves and wine, and bring to boil on high heat.
Skim and discard any foam that rises to the top. When it stops forming, lower the heat to medium-high and continue on boiling till the jam thickens, about 15-20 minutes.
Pour into the clean and dry jars and store in a dark place.

Three Types of Strawberry Jam

Other jam ideas:
- Marrow and Ginger Jam
- Marrow and Banana Jam
- Rhubarb and Lime Jam

8 comments:

  1. can you water process these jams?

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  2. Do you use cooking apples or baking apples in the strawberry with apples recipe?

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    1. Hi!
      In Lithuania, we usually do not group apples into ones for eating and ones for cooking/baking, so more often than not it ends up being a wild guess which ones to use and when. However, I would recommend to use the cooking/baking apples. Their tartness will perfectly counterbalance the sweetness of strawberries and sugar. The best ones to look for, I guess, are McIntosh, Jonathan, and Jonagold.

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    2. Thank you! I'm looking forward to trying all of these as the strawberries season approaches. :)

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    3. You're welcome! Let me know how it goes! :)

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  3. What type, , brand of dark chocolate did you use?

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    1. I just used plain dark chocolate (don't actually remember the brand, but it was Lithuanian, I guess). I would suggest to use the one with more cocoa solids and less sugar, cause in that way there will be a perfect balance between the bitterness of a dark chocolate and the sweetness of sugar and berries.

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