Homemade strawberry jam is one of those things that, when you announce to friends that you’re planning to make some, elicits several comments that are — for my part — not so accurate. Most of these comments drop neatly into the category “Time and Hands,” as in “look who’s got too much on theirs,” and it’s with that observation that I take issue. (With the runner-up, “That Sounds Rad,” I have no contentions. More toast?)
Truthfully, I haven’t had much time these days. To spend hours on a Saturday afternoon gently skimming froth from a saucepan growing gummier by the minute would be impossible for me. That’s why this recipe is such a find: within half an hour, with minimal effort, you have jarfuls of deeply satisfying, garnet-colored jam. As a spread, it’s tailor-made for toast, cookies, cakes and — as was the case with my mother — gifting to the neighbors.
But that’s not all. This strawberry jam has an internal relationship to Hand to Mouth! Indeed it does. Remember when B went to Baker and Spice?
Remember this photo?
Anything look familiar?
Thanks are due to the staff of Domino magazine for a lovely spread on high tea in their December/January issue. The strawberry jam recipe in the piece — the source of this current post — is the selfsame one from Baker & Spice, and it’s simply outstanding.
Strawberry Jam (From Baker & Spice, via Domino magazine)
4 cups strawberries (fresh or frozen)
1 cup sugar
Put ingredients in a large saucepan; bring to a boil. Reduce heat and simmer, stirring and skimming off froth, until slightly thickened, 20 to 30 minutes. Let cool. Makes 3 cups.