I’m not even going to lie. I should be doing other work right now. Have I ever told you how much I enjoy blogging as rationale for sitting around on the couch? It’s kind of like how you can get sucked into facebook and waste tons of time rotting your brain, but with this, if anyone mentions your lack of physical activity, you can be like…
but I’m busy writing right now.
I say, the perfect thing for a lazy Sunday afternoon is looking at a bunch of pretty jam jars and bookmarking a couple recipes to make… you know, sometime later… when standing up and walking around seems more realistic.
The June Cook it! 2012 Resolution was to Make Jam. I love how without any planning whatsoever, we kind of ended up with an exploration of the eternal challenge of making strawberry jam. Yes, those innocent looking, sweet little berries are so low in pectin– they don’t really make life very easy, do they? I actually hate making strawberry jam. I end up burning the strawberries/my favorite jam pots/the burners on my stove and then end really aggravated. I only caved and made it this year because it’s my boyfriend’s absolute favorite, and if I didn’t hook up my honey with some jam, that would just be crazy.
Strawberry Freezer Jam, from My Pantry Shelf: solution #1- don’t bother cooking it at all. This post discusses the advantages of freezer jams, which don’t ever go near the stove. That bright red jar of strawberry jam sure looks delicious, get me a spoon, please!
Strawberry Jam with Natural Fruit Pectin, from Three Clever Sisters: solution #2- another novel approach- as a first step, make a quick applesauce. The apples add some natural pectin, helping the jam to thicken nicely, and have a neutral flavor that will hide behind the strawberries.
Strawberry Lemon Marmalade and Marmalade Muffins from Adventures of the Kitchen Ninja: solution #3- pair them with another fruit and bypass plain strawberry jam altogether. I’ve definitely noticed that jams and marmalades that pair citrus fruit with some other sweet fruit are almost always mind-blowingly delicious. (I was just working on apricot/blood orange this week…. it’s luscious…) Plus, the color on those jars, it’s just gorgeous, like gemstones.
Summer Peach Jam with bonus recipes for Peach Syrup and Bourbon Peach Skin Butter from Homemade Trade: Aimee gives us the lowdown on peaches in this post, with clever ways to turn the skins into even more treats in jars. The jam looks beautiful, but then the peach syrup, and the bourbon peach butter…. my goodness! (I could use some of that peach syrup right now, plus some ice cubes, selzter and vodka. Oh yah.)
Thanks again for sharing your projects- they’re stunning, like always.
And a reminder:
To be included in the upcoming Canned Fruit in Syrup Round-Up, e-mail me a link to your post by August 15. My e-mail is firstname.lastname@example.org.