Sunday, March 11, 2012

Strawberry ~ Lemon Jam

The fun thing about preserving fruits and vegetables at the peak of freshness is being able to enjoy it weeks or months later when they are no longer in season.  Of course, in Southern California, although strawberry season is roughly March - June, we can get them year-round, especially if you go to farmer's markets to get your produce.  And, of course, lemons are in season practically year-round.  But you get my point.

A couple months ago, I made the crowd-favorite appetizer, Brie Crescent Roll Wrap and used Strawberry-Lemon Jam that I made back in August.  How fun is that?  The lemons used in this sweet and tart jam were picked from a friend's tree in Burbank, and the strawberries were bought at a farmstand somewhere in Utah.  I made this jam prior to starting my blog in September, so at the request of "Anonymous," here's the recipe:

Strawberry-Lemon Jam
4 medium lemons, peeled & coarsely chopped
4 cups hulled, crushed strawberries
6 cups sugar
1 package pectin
8 sterilized 8-oz canning jars w/ lids

Bring strawberries and lemons to a simmer and cook to the desired jam thickness.  Lemons have a lot of water in them, so we want to boil some of it out.  Add sugar, constantly stirring, and bring mixture to a full, rolling boil.  A rolling boil is when stirring doesn't stop the mixture from boiling.  Boil for about 2-4 minutes, adding pectin at the height of the boiling.  Skim foam from the top, quickly ladel into the jars, afix lids and place in boiling water bath for 8 minutes.

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