Tuesday, June 30, 2009

Fresh Strawberry Jam

Summer is the perfect time of year to make jams from fresh fruit - and you can use just about any kind of berry currently in season. This time around, I used strawberries. The jam will keep in a plastic container in the fridge for up to a month, so double the recipe if you want more!

Combine 2 cups halved strawberries and 1/2 cup raw sugar in a saucepan. (Note: I cut a couple of my largest strawberries into quarters). Bring to a simmer over medium-high heat, stirring frequently (and be aware it will come to a simmer quickly!), then reduce the heat to medium and until thick, stirring just occasionally. The recipe said this would take an hour, but mine was plenty thick after 40 minutes... Indeed, I often find that, when following jam recipes, my cook time is shorter than specified, so watch yours carefully. When the mixture is thick, remove from heat and stir in 1 teaspoon lemon juice. Let cool to room temperature before storing in the fridge.

1 tablespoon of jam is 30 calories, and this recipe will yield about one cup. Delicious on toast or English muffins!

strawberries $3.99

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The Vegan Pantry

  • Vegan yogurt - Whole Soy http://www.wholesoyco.com/
  • Vegan milk - Silk http://www.silksoymilk.com/
  • Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
  • Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
  • Vegan Eggs - Ener-G http://www.ener-g.com/
  • Vegan Butter - Earth Balance http://www.earthbalance.net/product.html