RECIPE: EASY FRESH STRAWBERRY JAM

When fresh strawberries are in season, I always make jam! I usually make a quick one pan jam. Fresh strawberry jam is so good on toast, biscuits, ice cream, pound cake, or spooned on top of a beautiful Pavlova and it only takes about 15 minutes or so- depending on how ripe or how juicy your strawberries are.

QUICK STRAWBERRY JAM RECIPE (AKA ONE PAN JAM)

1-quart fresh local strawberries, hulled and sliced in half

1/2 cup granulated sugar

2 tablespoons fresh lemon juice

Tiny pinch of fine salt, optional

Splash of Chambord, optional

 

In a large skillet, add strawberries and stir in sugar and lemon juice. Cook and reduce the liquid over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. If desired, skim the foam off the top and discard. Continue to cook until the liquid reduces by two thirds.

If using it, add salt and stir. If adding the Chambord, now is the time to add it. Add a splash and cook for a minute or flame it, if you are the dramatic sort and you have a fire extinguisher nearby.

Transfer to heatproof jar and cool. Keeps in fridge for 10 days up to two weeks.

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I went out on the road during the Year of Alabama Food to find the best recipes from restaurants across Alabama. My new book, The Alabama 100 Best Recipes, Restaurants & Road Trips features 100 favorite restaurant recipes plus my road trip tips on where to go and what to eat when you get there. If you plan to travel the state of Alabama, this is your guide.

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Alabama Favorites: Who doesn’t love sweet tea? Or fried chicken, and shrimp and grits? I explore Alabama’s all-time favorite dishes with a list of 20 places well known for their version. Cornbread features an essay from Sean of the South, Sean Dietrich. Gumbo includes a story and recipe from the gumbo queen herself, Lucy Buffett.

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