Strawberry season around here has been over for nearly 4 months now. However, I’m sure it is no secret that it is my absolute favorite fruit season. For the last three years I have been searching high and low for the perfect jam recipe. You know, the holy grail of strawberry jams. Each and every time I would come up with something less than stellar and my hopes let down. I suppose I should add that I really do not care for pectin jams. Nothing against pectin itself, I just do not care for the way it sets up. Maybe it is a little too jelly like for me. There are a few things I don’t mind using it in, but jams need to be a jam, not a jelly. Least that is my humble opinion anyways. Enter a simple, seriously simple, recipe from Canning for a New Generation by Liana Krissoff. Which of course, at the time of writing this post when I really need to reference it, my copy is missing in action.
I used her recipe for “Classic strawberry preserves”. I have only made one other recipe from this book, the peach jam I’ll talk about later, but there seems to be a lot of goodness going on within it’s pages. Back to this jam, or preserve, whichever you prefer – it’s a simple concoction of plump ruby goodness that I’m going to savor until the next strawberry season is upon us. It’s quite possible that I made three dozen half pints of it and I’m hoarding every last one with my life. Only a lucky few will maybe receive a jar tucked in with their Christmas gifts this year.
Do you have any favorite canning recipe that you wouldn’t even send off a jar to your best pal?