It's strawberry season and I have been wanting to make homemade strawberry jam since the leaves started turning last fall. I had read about how easy it is to make, so I decided to check out Barefoot Contessa's recipe (I love her!), which calls for lemon juice, lemon rind, sugar and of course, strawberries. Sounded easy enough.
I'll admit it took me a couple tries to get the jam to actually set to that viscous gelatin-like texture we all love. My first attempt came out really tasty, but incredibly runny. Have you heard of pectin before? I hadn't either, but Healing Cuisine by Elise made it a lot more interesting than it sounds.
I have a habit of using much less sugar than recipes call for because I tend to shy away from over-sweetness. I figured since the strawberries were delicious on their own, I'd go easy on the sugar. With jam however, you really do need to use the amount of sugar the recipe calls for (or you can substitute the sugar with a low-sugar pectin) because it gives it that thick, gooey richness that gels with the toast perfectly.
On my second attempt, I used the exact amount of sugar the recipe required and it turned out sweet, tangy and delicious. Enjoy!
All Images © Regan Baroni 2015.