1Place a small saucer in the freezer to chill. In a medium, heavy saucepan or pot, stir together the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer, uncovered, stirring occasionally, until the berries become very tender and the juices thicken, about 20 minutes. Use a potato masher to mash up the berries slightly.
2To test the jam and see if it is ready, spoon a little jam onto the frozen saucer. Let it stand for about 15 seconds. If the liquid thickens to a jam-like consistency, it’s ready. If not, continue to cook for another minute or two.
3To store the jam, let it cool completely. Transfer to clean airtight containers and store in the refrigerator for up to 1 month or in the freezer for up to 3 months. You can also can the jam according to our canning instructions.
This episode of My Go-To Dish features Mindy Segal, owner of Mindy's HotChocolate Restaurant and Dessert Bar in Chicago. Segal has some serious flair when it comes to nontraditional desserts; here, her farmers' market haul goes toward a rhubarb-strawberry consommé. To make her go-to dish your own, see the recipe.
This is a special episode of Cooking with Grandma, featuring four generations—Kay, Kathy, Astrid, and Kaatje—who pick blackberries and make jam together. To make your own jam, use this CHOW blueberry jam recipe, substituting blackberries for blueberries. Special thanks to the crew at Eat Real for introducing us to Kathy Kensinger and her family.
If you still make a PB&J by spreading loads of greasy peanut butter and sugary jam between slices of flimsy bread, it might be time to take some advice from Keena Tallman, co-owner of PBJ's Grilled Gourmet Peanut Butter Jelly Creations, a food cart specializing in peanut butter and jelly sandwiches in Portland, Oregon. In this You're Doing It All Wrong video, Keena explains how to make the best PB&J out there, including a few tricks like experimenting with ingredients and, most importantly, grilling the sandwich.