Monday, June 14, 2010

Easy Strawberry Jam from Ina Garten

The Barefoot Contessa does not steer us wrong, as evidenced by the 5-star rating reviewers gave her recipe for Easy Strawberry Jam.  It is strawberry season now in upstate New York, and Hand Melon Farm in Greenwich, New York (about a 15 minute ride east of Saratoga Springs) has an abundance of pick-your-own rows.  I love strawberry jam, but I don't want to deal with pectin or canning, though this recipe can be canned if you think it will last that long (link for canning instructions provided below).

Anyway, everything Ina Garten touches turns to culinary gold, and her recipe from the Food Network Web site is no different.  With just three ingredients (sugar, strawberries, lemon) it really can't be any simpler. 



    * 2 cups sugar
    * 1 large lemon, zested and juiced
    * 1 1/2 pints fresh strawberries, hulled and halved


Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines linked here.

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