for tomorrow’s pb&j: fresh strawberry jam

by Chen

As an adult, I’m still addicted to pb&j.

I prefer real fruit jam rather than jelly.

I’m out of jam.

I don’t like either the sickly sweetened store-bought jams or those with fake sugar.

There are some really good ones from St. Dalfour. But this time, I want something different.

Why not make my own in this strawberry season?

fresh strawberry jam
It’s fine to use frozen strawberries if they’re not in season. Sometimes, frozen fruit can be even better because they are picked at the peak in the harvest season. Be sure to thaw before cooking.

Consider canning if making large amount. Otherwise, the jam can be kept in an airtight container in refrigerator.

Makes about 1 1/2 cup

1 lb strawberries, washed, hulled, and quartered
1 lemon
1 tbsp cornstarch
2 heaping tbsp honey (more if you want it sweeter)
1 tsp vanilla extract

Run your knife along the side of lemon in between the yellow peel and white part to get two slices of lemon peel (about 1/2-inch * 3-inch for each), then cut it in half and squeeze out all the juice.

Add strawberries, lemon peels, and lemon juice to a pot and heat on medium-low heat. When the mixture comes to a boil, lower the heat and let it simmer. Stir occasionally and mash the fruit slightly.

When the mixture starts to stick to the bottom of the pot and the liquid almost runs out, dissolve the cornstarch in 2 tbsp water and add into the jam. As soon as it boils, turn off the heat. Stir in the honey and vanilla.

Transfer the jam to a container with lid. Let it cool completely then refrigerate.