i made jam once in 2009—which was when i decided i hated making jam. i thought the use of powdered pectin was nonnegotiable, and using it meant measuring and caring about proportions, which is just not how i roll in the kitchen. i turned all of my mason jars into drinking glasses and abandoned all hope of ever having homemade jam on my breakfast toast.
last week, i had an over-abundance of farmers market strawberries on the verge of going bad, so i decided to see what would happen if i cooked them. i added some water and sugar and lemon juice and zest, and guess what—they turned into jam!!
since then i’ve had a hard time leaving the kitchen. do you know how many things can be turned into jam? here, i will provide a list:
meyer lemon cherry
meyer lemon blackberry
honey vanilla bourbon apricot
white balsamic strawberry
regular balsamic strawberry
heirloom green tomato
jam is now one of my favorite things to make, and there are many many more jams in my future. i’ve gotten some pretty great reviews so i’m open to peddling my wares and happy to take requests!