I generally try not to buy fruit out of season. I’m not sure why I do it, since I don’t follow that rule any where near as closely when it comes to vegetables. Sometimes, I suspect it’s partly about the thrill that comes from moments like eating that first peach of the summer when I haven’t had one in 9 or 10 months. Other times I think it’s just that I don’t approve of paying the exorbitant prices attached to fresh berries in January when there are perfectly good oranges in the market.
But today I just couldn’t resist. I was walking past the discount produce bin (where I often get bananas that are perfectly ready to freeze for smoothies for about 5 cents each!) when I spotted two batches of strawberries. While they were a bit past their prime for eating out of the container they were in perfect condition to cook. And while I’m not sure what it’s been like for you, it’s been a long, long, looooooooooooong winter for me and some homemade strawberry sauce would really hit the spot. And it did.
I had originally wanted to call this “jam” but I think it’s too thin to be able to get away with that moniker. You could try cutting down the water by half to make it more like a jam that you’d buy in the store, but I like it thin, like a sauce. I think it’s more versatile this way and it’s still good for things like PB&J and toast. I had it in a plain yogurt as a snack and it was a little bit of springtime in a bowl.
- 2 cups water
- 3.5 pounds strawberries, halved, with stems removed
- 1/2 cup evaporated cane juice
- 1/4 tsp kosher salt
- Juice from 1 lemon
- 1/4 cup cold water
- 1 tsp gelatin
- Add the first 5 ingredients into a heavy bottomed enameled pot and simmer slowly, uncovered, for about an hour and 15 minutes, stirring regularly.
- When the strawberries have all broken down and the mixture has reduced by roughly two thirds remove from heat.
- Puree with an immersion blender.
- Sprinkle the gelatin on top of the cold water and let it sit for 1 minute.
- Mix the gelatin and water mixture into the hot jam and stir vigorously to combine.
- Let it cool to room temperature on the counter and then transfer to a container for the refrigerator.
- Enjoy on toast, in plain yogurt, on top of ice-cream, in cream-of wheat with a bit of milk, or any other way you can think of!
Cooking time (duration): 90
Meal type: breakfast