I inexplicably love canning. Countless jars clutter the top shelf of my fridge and yet, like some kind of hoarder, I continue adding more. My new strategy is to gift these little jars filled with homemade jams and preserves to all of my favorite people: friends, bartenders, baristas, kindly strangers. Should you get bitten by the summer loving bug too, here are recipes I’m loving now.
SIMPLE STRAWBERRY JAM
INGREDIENTS
Yields 2-3 8-ounce Mason Jars
1 1/2 pounds strawberries
1 cup sugar
3 tablespoons, lemon juice
2-3 8-ounce mason jars
DIRECTIONS
Rinse and quarter the strawberries, cover with the sugar and lemon and let them sit for 30 minutes.
Meanwhile, sanitize the jars and caps by boiling them in water for at least 12 minutes. Set them aside on a clean kitchen towel.
In a deep pan, bring all of the ingredients to a boil then turn down to a simmer and cook for 45 minutes to an hour. Once the mixture clings to the back of a metal spoon and takes a second or two to ooze together after you stir through it, the mixture is ready to jam. You don’t want to overcook it, so remember – it should be like melted…jam. Pour it into the jars, seal tight, and turn upside down. Once the jar has come to room temperature, store the jars in the fridge.
SUMMER PEACH LAVENDER JAM
INGREDIENTS
Yields 2-3 8-ounce Mason Jars
1 1/2 pounds peaches
1 cup sugar
1 teaspoon fresh lavender
3 tablespoons, lemon juice
2-3 8-ounce mason jars
DIRECTIONS
Peel and slice the peaches, then cover with the sugar, fresh lavender, and lemon and let them sit for 30 minutes.
Meanwhile, sanitize the jars and caps by boiling them in water for at least 12 minutes. Set them aside on a clean kitchen towel.
In a deep pan, bring all of the ingredients to a boil then turn down to a simmer and cook for 45 minutes to an hour. Once the mixture clings to the back of a metal spoon and takes a second or two to ooze together after you stir through it, the mixture is ready to jam. You don’t want to overcook it, so remember – it should be like melted…jam. Pour it into the jars, seal tight, and turn upside down. Once the jar has come to room temperature, store the jars in the fridge.
CHIPOTLE CINNAMON PEAR BUTTER
INGREDIENTS
Yields one 8-ounce Mason Jar
2 16-ounce cans of pears in light syrup
3 tablespoons lemon juice
1/4 cup sugar
1/8 teaspoon cinnamon
1/4 teaspoon adobo sauce from a chipotle can.
1 8-ounce mason jar
DIRECTIONS
Puree the pears and their juices in a food processor or blender. In a medium pot over medium-high heat, combine the pear puree with lemon juice and sugar and bring to a boil. Reduce to a simmer and cook for about 30 minutes, until thickened and reduced slightly.
Meanwhile, sanitize the jars and caps by boiling them in water for at least 12 minutes. Set them aside on a clean kitchen towel.
Add cinnamon and chipotle sauce, stir to combine, and pour it into the jars, seal tight, and turn upside down. Once the jar has come to room temperature, store the jars in the fridge.
LEMON VANILLA BEAN MARMALADE
INGREDIENTS
Yields 3-4 8-ounce Mason Jars
5 meyer lemons (regular lemons are ok too)
2 cups water
4 cups sugar
2 vanilla beans, scraped
3-4 8-ounce mason jars
DIRECTIONS
Slice the lemons about a ¼ inch thick and quarter them. In a medium pot over medium heat, combine the lemons with water, vanilla bean seeds and empty pods. Bring to a boil then reduce to a simmer.
Meanwhile, sanitize the jars and caps by boiling them in water for at least 12 minutes. Set them aside on a clean kitchen towel.
Cook for 40 minutes, then add the sugar and cook for another 15-20 minutes. Pour it into the jars, seal tight, and turn upside down. Once the jar has come to room temperature, store the jars in the fridge.
