Thursday, July 16, 2009

effing amazing strawberry jam

I made this last week with Ace because my roomie brought home a flat of strawberries. I love this jam because it brings out the exact flavor you associate with a perfect, intense summer strawberry.

It's like eating sunshine. It brings out the very best red juicy splash of sweetness without any of that acid (though I'm sure you could kick it up with a couple lemons if you felt like you wanted acid).

Also, it's really easy! All you need are four cups of sugar, three pints of berries, one vanilla bean and one pot! De-stem the berries and cut them in half. Toss berries, vanilla bean and sugar in pot and let macerate for half an hour, then start cooking over medium-high heat. To reduce the foam, skim some of the syrup off the top once the sugar has melted and the berries are releasing juice. Save this stuff for a rad strawberry syrup for italian sodas, fancy martinis or an ice cream topping. Continue to cook the jam until the berries are cooked down and you've got a syrupy consistency.

Want more specific instructions than that? I understand. But I'm not an exact person when it comes to compotes, jams and the like. If you prefer your preserves with larger chunks of fruit then you can do something like this

Currently I'm listening to You Tube Magnetic Fields videos from love shows and working on ch 5 (five!) of the manuscript while drinking this stuff after a night at sfmoma seeing the awesome Avedon exhibit. Can't imagine a collection of things more appealing.


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