Quick Strawberry Jam

July 10, 2012

Are you always busy? Everyone I know seems to be. We’re all over committed and leading lives that just go, go, go. I don’t know if you saw this New York Times piece, “The Busy Trap” but it’s well worth a read. It makes the point that almost all of our busyness is self imposed and avoidable, and that slowing down (not just for five minutes a day, but in terms of the life choices we make) is incredibly important.

My favourite paragraph begins thus: “Idleness is not just a vacation, an indulgence or a vice; it is as indispensable to the brain as vitamin D is to the body, and deprived of it we suffer a mental affliction as disfiguring as rickets.”

This recipe is for busy types in a very obvious way (it takes less than 30 minutes start to finish!) but it’s also for those who perhaps are trying to slow it down and to find some idle time. I’m in that group. I’m trying not to over-commit this summer because while I like to feel useful, needed, and to find creative outlets, I also value quiet time that is mine to fill however I choose.

Small food projects like this jam allow me a little creative outlet while not taking over my days the way some cooking projects do, thus freeing my time up for reading great books (this, this, and this, if you’re interested), tubing down rivers, swimming, and bike riding, which to me are the life blood of summer.

Dan claimed this jam is some of the best he’s ever had. It’s amazingly sweet but there’s hardly any sugar in it compared to normal jams. The strawberries really do all the work for you as they release their juices and break down.

We’ve been enjoying it on fresh or toasted baguette in the morning and it’s provided a fresh, sweet and easy item to grab on these stupefyingly warm mornings. Hope you enjoy.

Quick Strawberry Jam
adapted from Martha Stewart

Ingredients

  • 1 quart (2 lbs) hulled strawberries
  • 1/2 cup sugar
  • 2 tablespoons fresh lemon juice

Directions

  1. In a food processor, process strawberries until coarsely chopped – or chop coarsely by hand.
  2. Transfer chopped berries to a large skillet and stir in sugar and lemon juice.
  3. Cook over medium-high heat, stirring frequently, until jam is thickened and bubbles completely cover the surface, about 10-20 minutes. If it doesn’t seem thick and jammy enough after that time, let it keep bubbling until it does. Transfer jam to a jar and let cool to room temperature.
  4. To store, seal jar and refrigerate, 10-14 days.

6 comments     posted in:   Recipe


Have a Summery Weekend.

July 6, 2012

I’m in a bit of a summer trance at the moment. First there was Madeline Island, next a weekend of biking and swimming in the heat, then a Fourth of July at the cabin spent boating on the lake, and this weekend we’re heading to Lanesboro, MN to camp, bike, and go tubing. Blimey.

Cooking in my non air conditioned apartment is a bit of a no-go during the heat wave we’re having. I’ve just been doing my best to eat as much veg from our CSA box as possible. Also: ice cream is now a food group. Here are some great posts from around the web…

In case you’re looking for something to grill on a stick.

A taste of the south of France.

Is English food having a revival?

Hay ice cream.

100 {foodie} ways to spend your vacation.

How to eat cheese and biscuits.

One of my favourite summer salads (plus bacon).

Iced summer charlottes.

10 milkshakes you have to make.

(Photo from breakfast at the cabin on the Fourth of July. I’m on Instagram at angharad_guy.)


3 comments     posted in:   Links, Reading


Strawberry Breakfast Crisp

July 3, 2012

We came home with a giant bucket of strawberries from our trip and almost immediately I became anxious about them going to waste. I am a bit of a crazy woman about food waste. I absolutely hate it when we buy food with good intentions and then end up not using it or seeing it go bad before we have a chance. I’ll often eat the most bizarre combinations of things that most people wouldn’t touch with a ten-foot pole, just to use stuff up.

Anyway, so I was a little anxious that we were overly ambitious in buying so many strawberries and immediately started dreaming up all the ways we could use them. We made simple strawberry milkshakes (I posted them on my facebook page), a quick jam which I’ll post here soon and then I decided I wanted something baked.

You might argue about the “breakfast” designation of this and I’ll give you that – it’s hardly something you should be tucking away every morning – but let’s just focus on the fruit and oats and and never mind the drizzle of cream I highly recommend pouring over it.

What matters is that it’s really good. Strawberries fresh from a Wisconsin farm made into something deliciously simple that you will love. The strawberry base get all jammy and has a good tart edge from the lemon juice and that lovely layer of golden-brown oats and nuts is the perfect topping.

Strawberry Breakfast Crisp
adapted from Whole Living

Ingredients

  • 1 1/2 cups strawberries, sliced
  • 1 lemon, squeezed
  • 1 cup oats
  • 3 tbsp whole wheat flour, divided
  • 1/2 tsp salt
  • 1/3 cup chopped nuts (walnuts or pecans are especially good)
  • 2 tbsp brown sugar
  • 2 tbsp honey
  • 2 tbsp pure maple syrup
  • 1 tsp cinnamon
  • Heavy (double) cream or Greek yoghurt, to serve (optional)

Directions

  1. Preheat oven to 350F. Mix sliced strawberries with lemon juice and 1 tbsp whole wheat flour; set aside.
  2. Combine oats, nuts, cinnamon, salt, and remaining flour.  In separate bowl mix brown sugar, honey, and maple syrup.  Add this to the oat mixture until combined.
  3. Line an 8×8 inch baking dish with the strawberries, top with oats, and bake for 25 minutes. Serve with a scoop of Greek yoghurt – or, I like it with a drizzle of cream.

5 comments     posted in:   Recipe


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