Variations on Strawberry Jam

Over the past two weeks we purchased three flats of local strawberries at the Farmers Market. That's 24 quarts or 6 gallons! We ate some, made some strawberry bread, froze a bunch and made some ice cream.

But, of course, I had to make jam too!

The first flat of strawberries was a bit under-ripe. It was the first week of the farmers market and I think the strawberries were rushed. They weren't real flavorful on their own, so I chose jam recipes that included a lot of other flavor: Strawberry Lemon Marmalade (with thyme) and Strawberry Balsamic Black Pepper Jam (recipes below).

The following week the strawberries were much better and became jam with a greater emphasis on fruit and less on accouterments. In addition to plain ole strawberry, we made some Strawberry Honey Lavender and Plum-Kissed Strawberry (recipes also below).

Strawberry Lemon Marmalade (with Thyme) - adapted from Ball Blue Book.
1/4 cup lemon peel
4 cups strawberries
2 lemons - juice and pulp
5 scant cups of sugar
3 sprigs of thyme

Boil the lemon peel for 5 minutes and drain.
Crush strawberries
Add everything to a pot and boil to jelling point
Fill sterilized jars and boil in hot water bath for 10 minutes

Strawberry Balsamic Black Pepper - adapted from Canadian Living
4 cups strawberries
approx 1.5 tablespoons balsamic vinegar
1/4 teaspoon black pepper
3 cups sugar

Crush strawberries
Add everything to a pot and boil to jelling point
Fill sterilized jars and boil in hot water bath for 10 minutes

Strawberry Honey Lavender - adapted from here
4 overflowing cups of strawberries
1.5 cups of honey
1.25 cups sugar
1.5 tsp dried lavender

Crush strawberries
Add everything to a pot and boil to jelling point
Fill sterilized jars and boil in hot water bath for 10 minutes

Plum-Kissed Strawberry Jam
4 plums (canned last fall)
2 cups strawberries
1.5 cups sugar

Crush strawberries and plums
Add everything to a pot and boil to jelling point
Fill sterilized jars and boil in hot water bath for 10 minutes

Plain Old Strawberry - from 1944 Ball Blue Book
Measure all leftover strawberries. Add 3/4 as much sugar as strawberries. Add everything to a pot and boil to jelling point. Fill sterilized jars and boil in hot water bath for 10 minutes