Strawberry Jam Two Ways

It's that time of year again folks. And by that I mean a whole other season of canning! Sometimes our friend's will ask Aaron why I'm MIA and he simply replies, "he's canning and jamming." Eye rolls ensue! It has now become a running joke. There are so many jams and things to be pickled in the summer months, how can I help it? Aaron is conveniently away when I do the majority of canning (I don't like to hear complaints of the house being too hot, so I plan my jamming sessions when he's not around). Funny how I hear nothing but praise come fall and winter...

Strawberry jam is a great way to use up the plethora of strawberries the summer months provide. Last year I made a strawberry rhubarb and traditional strawberry jam. This year I've branched out a bit and made two new strawberry jams: strawberry balsamic and strawberry vanilla. Both are a slight twist on traditional strawberry jam, each giving me trouble as to which one I like more. Luckily we have both! 

I was delighted to find that strawberry balsamic jam is sweet and surprisingly sophisticated. The balsamic provides a depth of flavor that you just don't find in ordinary jam. It also gives the jam a deep dark hue. 

In my opinion, anything with vanilla just tastes better. So is the case with strawberry vanilla jam. The strawberries are allowed to macerate with the vanilla seeds and beans for a number of days before cooking. The result is sweet and flavorful, with that little extra spice provided by the vanilla. This particular jam is a small batch recipe. Since we have limited space in our NYC apartment, small batches of preserves allows us to have a greater variety of jams, in smaller quantities. I know by the end of summer our closet will be filled will jars of all shapes and sizes, so I'm trying to be realistic and plan accordingly. A small batch of strawberry jam also reduces the cooking time considerably, saving time and resulting in a fresher, less "cooked" tasting jam. 

STRAWBERRY BALSAMIC JAM

Recipe courtesy Eugenia Bone, Well Preserved 

Ingredients:

8 cups sliced washed & hulled strawberries (about 3 lbs. strawberries), lightly mashed 

5 cups sugar

½ tsp. butter (optional)

5 tbsp. balsamic vinegar

Start by placing a small plate in the freezer to test the jam later on.

Add the strawberries to a large Dutch oven or heavy bottomed pot and bring to a boil. Once boiling, add the sugar and stir until dissolved (scrape the bottom of the pot to keep the sugar from burning). Continue boiling the strawberries and sugar and add the butter (the butter helps to keep foaming to a minimum). Scrap off any foam and discard. Reduce the heat to medium low and gently boil the jam for about 40 minutes, or until a thermometer reads 220 degrees F, indicating that the jam has jelled properly. You can also test that the jam has jelled properly by removing the pot from the heat and retrieving the plate from the freezer. Place a dollop of jam on the plate. Return it to the freezer for a minute or two. Remove the plate from the freezer again and run your finger through the jam. If it wrinkles slightly and has begun to jell, it's done (if it has not jelled properly, return the pot to the heat and continue checking every few minutes in the same manner). Remove the pot from heat and stir in the balsamic vinegar.

Fill clean, sterilized jars with jam, leaving ¼ to ½-inch headspace. Wipe rims and apply lids and rings. Process in a boiling water bath canner for 10 minutes (for 4 oz. jelly jars or 8 oz. half pint jars) or 15 minutes (for 16 oz. pint jars). Turn off heat and let jars sit in canner for 3 to 5 minutes before removing. Allow jars to rest on a dishtowel undisturbed for 6 to 8 hours or overnight. Check seals and store in a cool dark place for up to a year. If any jars did not seal properly, place them in the fridge and use first. For more information, see my step-by-step guide to canning here.

Yield: 4 to 5 cups

SMALL BATCH STRAWBERRY VANILLA JAM

Adapted from Marisa McClellan, from her blog, Food in Jars 

Ingredients:

4 cups washed & hulled and roughly chopped strawberries (about 1½ lbs.) 

2 cups sugar, divided

2 vanilla beans, split lengthwise and scraped

½ tsp. butter (optional)

2 tsp. freshly squeezed lemon juice

In a large bowl, combine the strawberries with 1 cup of sugar and the vanilla beans and seeds. Allow the berries to macerate for at least 2 to 3 hours or up to 72 hours.

When ready to make the jam, place a small plate in the freezer to test the jam later on. 

Remove the bean pods from the strawberries and discard. Pour the macerated strawberries into a heavy-duty 6-quart saucepan and add the remaining 1 cup of sugar. Bring to a boil over medium-high heat. Once boiling, add the butter (the butter helps keep foaming to a minimum). Scrape of any foam and discard. Reduce heat and simmer until the jam reaches 220 degrees F, about 20 minutes, stirring often. During the last five minutes of cooking add the lemon juice and stir. Remove jam from heat. You can test that the jam has jelled properly by removing the pot from the heat and retrieving the plate from the freezer. Place a dollop of jam on the plate. Return it to the freezer for a minute or two. Remove the plate from the freezer again and run your finger through the jam. If it wrinkles slightly and has begun to jell, it's done (if it has not jelled properly, return the pot to the heat and continue checking every few minutes in the same manner).

Fill clean, sterilized jars with jam, leaving ¼ to ½-inch headspace. Wipe rims and apply lids and rings. Process in a boiling water bath canner for 10 minutes (for 4 oz. jelly jars or 8 oz. half pint jars). Turn off heat and let jars sit in canner for 3 to 5 minutes before removing. Allow jars to rest on a dishtowel undisturbed for 6 to 8 hours or overnight. Check seals and store in a cool dark place for up to a year. If any jars did not seal properly, place them in the fridge and use first. For more information, see my step-by-step guide to canning here.

Yield: 2 to 3 cups