This past weekend, I celebrated one more year of life with another strawberry birthday. After a morning six-mile run, my Gma joined me for a drive 30 minutes north of Nashville to Bradley Kountry Acres.
I wanted to pick two quarts to play with different preserve recipes and maybe make a cake, and we got a little carried away chatting with Farmer Mike and picked more than twice as much. The 9 lbs. of fresh picked strawberries were just $18.35.
So what did we do with all those berries? We made jam. Three quarts worth. Strawberry jam. Strawberry vanilla jam. Strawberry basil jam. I’m beginning to feel like Bubba Blue here. I didn’t have enough energy to boil the rest of the berries, so I washed them and packed them in the freezer for smoothies and future baking.
I am glad to have so many local, organic strawberries on hand because they are high in Vitamin C, with one cup holding about 98 percent of your daily Vitamin C needs based on a 2,000-calorie diet. One cup of strawberries has about 50 calories and 122 milligrams of potassium, a critical electrolyte runners need to avoid dehydration and muscle cramps. High-mileage runners need upwards of 4,000 milligrams of potassium daily.
Although strawberry season is coming to an end in Tennessee, this recipe works well with frozen berries. By the way, boring people eat jam on bread. Give your taste buds a ride by adding this jam to ice cream, yogurt, cottage cheese oatmeal, pancakes or using it as a cake filling.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
1 quart strawberries
4 cups white granulated sugar
1 teaspoon ginger
pinch of salt
- Juice half a lemon over a strainer into a small bowl and set juice aside.
- Rinse, hull and strawberries.
- Cover berries with sugar in a thick 10-inch pot over low heat.
- Peel apple, adding two strips of its diameter to the pot.
- Once strawberries begin to release their juice, increase stove temperature to medium heat.
- Once the mixture begins to boil, start timer for 15 minutes. Do not stir, but use a long spoon to occasionally scrape the bottom of the pot to prevent sticking.
- Once mixture has reached 221 degrees, using a candy thermometer to measure temperature, or 15 minutes have passed, removed pot from heat and add lemon juice, ginger and salt.
- Allow jam to cool for five minutes. Using a spoon, scrap foam from the top and discard. Remove apple peel.
- Can remaining jam in sterilized jars and seal using a hot water bath. When cans have been properly sealed, jam has a one-year shelf life. Refrigerate after opening and eat within three weeks.
- For strawberry vanilla jam, add three tablespoons of vanilla extract with the lemon juice once the boiling berries are removed from heat.
- For strawberry basil jam, add 1/3 cup basil chiffonade to strawberry and sugar mixture before boiling.
nutrition information for one serving (2 tablespoons)
27 grams total carbohydrates
26 grams sugar
0 grams total fat
0 grams protein
0 grams fiber
Basic strawberry recipe adapted from Chef Laura Wilson at the Nashville Farmers’ Market.