This was a fabulous year for strawberries! Early June farmers markets were stocked to the gills with green quart cartons of small, sweet-tart darlings. We bought six quarts for $20 and I set about preserving a taste of early summer. In Kazakhstan I learned to make a traditional style jam from my Turkish host family: 1 part fresh fruit to 1 part sugar. It makes a jam that is thin--more like fruit preserved in thick, sweet, flavorful syrup. We would eat it spooned onto fresh bread or stirred into a strong cup of black tea.
My book on preserved foods, Putting Food By, seconds this method. I added rhubarb to cut the sweetness and lemon and ginger to capture that summer-fresh taste. The Brain Trust had an inspired suggestion for a few jars- jalapenos! I boiled the mixture on the stove until it seemed to be thickening. Meanwhile I prepared my jars, washing them in scalding hot soapy water and boiling the lids. I also prepared a water bath for the filled cans.
I ladled the cooked jam into the pint jars and processed them in a boiling water bath for 10 minutes. The result--delicious! The non-jalapeno version is an excellent jam--perfect on a slice of bread with some cultured butter or cream cheese! And the jalapeno version... well it's just out of this world. About 5 years ago in Austin Raspberry-Chipotle sauce was all the rage poured over cream cheese and served with crackers. This Strawberry-jalapeno jam is perfect for that purpose but instead of the dark richness of chipotle it has a bright fresh zing of fresh jalapenos. Definitely a summer recipe we'll keep for years to come!
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