I saw the beautiful, striking dragonfruit at Market Basket and just knew I had to try and make it into a jam. I did a lot of research and learned some things, but found very few recipes for actual jam/jelly using the fruit.
While browsing my favorite preserving blogs I noticed a link to a 3 Day Strawberry Jam recipe from which was illustrated with a picture that can only be called food porn. The scoop of jam shown is a deep red color, looks silky and shiny and can only be thought to taste unbelievable to match the image.
Scott gleaned the idea from another blog, who pulled together her recipe from three other sources. Which makes my take on the recipe fourth hand at best. You can always follow the links through the recipes to unravel the concept though, I find it interesting reading.
This recipe does take three days, and thus will hog room in the fridge for a couple days. First with fresh berries, then with macerating berries, and finally with partially cooked berries. Its worth the effort, even if just to try it compared to a traditional strawberry jam. One of the finest caveats of this recipe is it lacks pectin, and thus with only the basics of fruit, sugar and acid you can make jam. No last minute run to the store required. Perfect for a long, lazy weekend project.
Continue reading “Strawberry Blackout Jam”
Well, if you are reading this Hurricane Irene did not wipe you off the East Coast into oblivion. You also likely have power (again) or at least some generator boosted internet capability.
For our part-we were without power for about 24hrs. Just enough to suck after work, not enough to ruin everything in the chill chest. Although my wild blackberries did spoil on me. I know-the horror. I am suitably shamed, but I did work the first batch into a strawberry-blackberry jam I named Strawberry Blackout Jam.
Continue reading “Forging Forward”