We promised to share our latest strawberry preserve. Well, here it is...
- 2 1/2 cups ripe strawberries
- zest and juice of one Meyer Lemon
- 1 tablespoon fresh young thyme leaves
- 4 2/3 cups granulated sugar
If you want to add lemon zest to the jam, I think it is very important to do the following steps. First, zest one lemon - try to avoid peeling much pith. Heat small pot of water on stove and simmer zest for 5 minutes. Remove the zest from the water and set aside. This process removes the bitterness of the lemon oil while preserving the gentle lemony flavor of the peel.
Combine strawberries, sugar, lemon juice, and lemon zest in your jamming pot. I let the mixture sit in the refrigerator, covered, for about ten hours. You could let it sit overnight, if you wish. When you are ready, bring the sweet concoction to a simmer, then pour it into a ceramic bowl and cover with parchment paper. Let it macerate overnight in the refrigerator.
Next day, pour the jam into a sieve. Bring the collected syrup to a boil in a preserving pan. Continue cooking on high heat, while you skim off the foam that forms. You want to bring the temperature of the syrup up to 221˚ F in order to achieve the proper consistency. Crush the strawberries and add them to the syrup. Add the thyme leaves as well. Return the jam to a boil on high heat. Skim and return to a boil for 5 minutes, stirring occasionally. Check the set. You want the jam to reach 221˚ F, or you can check by putting a few drops of jam on a cold plate and check the consistency. You want it to bead up nicely on the plate, not flow like water.
When you get the consistency you want, put the jam immediately into sterilized jars.
The flavors of this jam were inspired by a delicious post on Crumpets and Cakes for a Thyme and Strawberry Galette.