STRAWBERRY ORANGE BALSAMIC JAMfeatured

I’d like to apologize in advance for all of the inevitable posts involving strawberries that are probably coming your way. But I just can’t help it. When I see a flat of strawberries that are bright red and juicy, I can’t NOT buy them. That would be wrong. I usually have no idea what I’m going to do with them, but then again I don’t really care because it’s strawberry season and that means one thing SUMMER IS COMING. And nothing feels like summer to me more than strawberries. And maybe bike rides. Or baseball games. Ice cream cones. Outdoor movies too. Beaches. Weekend road trips. Concerts at the Hollywood Bowl. Dang it. I love it all. But still. Fresh strawberries are a part of that. For sure.

I’m a big fan of jam. At any given time, I have at least 5 jars of some kind of jam kicking around in my fridge. It’s great on toast, obviously. But these jams are also great with cheese and crackers for when you are feeling fancy pants. Or you can even use these as a great marinade over meat. Sounds weird? Give this one a try over a pork loin.  I haven’t tried it yet, but I’m guessing it would be good. Heat it up and use it as a glaze over a fruit tart. Point being, make yourself some jam and find new ways to give it a whirl. You will be a happy camper. Girl Scouts honor.

Note: There are multiple ways to make jam (freezer, preserving, etc). The recipe below is the easiest way, especially if you are just learning and trying this for the first time. However, because we aren’t taking the time to properly preserve it, the jam will have a shorter shelf life and will need to be eaten right away. If you are already comfortable preserving jam, knock yourself out. This recipe works great.

Recipe: Strawberry Orange Balsamic Jam  |  Soundtrack: The Bird and the Bee

• 4 pounds hulled strawberries quartered (approx 7-8 cups)
• 3 1/2 cup sugar (add more if you like it sweeter, less if you like it more tart)
• 3 tbsp orange zest (approx 4 oranges)
• 1/4 cup fresh orange juice
• 2 tbsp balsamic vineager

Directions:
Place 3-5 metal spoons in your freezer for testing the jam as it cooks.

Place berries in a strainer and make sure they are properly washed. Hull (aka remove the tops and the inner core) and slice the berries in quarters.

Place the washed berries, sugar, orange zest, orange juice & balsamic vineager in a saute pan. Over medium to low heat, using a rubber spatula, stir until the sugar dissolves and the berries begin to release their juices. Turn the heat up to high and cook, stirring frequently. If you like a chunkier jam, stir gently trying to keep some of the fruit in tact. If you like it a bit less chunky, as you stir, smash the berries gently. Jam will be boiling at this point. After 20 minutes from the point of boiling, start to test for doneness.

To test for doneness, remove one of your spoons from the freezer and dip it into your boiling jam. Fill the spoon halfway and put back into the freezer for 3 minutes or until the underside of the spoon is neither neither warm or cold. Put it back in the freezer if it’s still warm. Gently tilt the spoon vertically to see if the jam starts to run. If it doesn’t drip and run and there is a bit of thickness to it, high five yourself because it’s done. If it’s still too runny, let it cook for a few more minutes and try again. Keep testing until it’s done.

Prepare 2-3 mason jars (or Tupperware, it might not be as cute, but if it’s all you have on hand, it works just fine), and pour the jam into the containers. Let it cool on the counter before you put the lid on. Jam is good for a few weeks if kept in the fridge.

Yields approximately 5 cups.

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