Here are the four runners-up in America’s Ultimate Strawberry Jam contest at the 2012 House Beautiful Kitchen of the Year. Sandra Lee was the guest of honor at the KOTY opening gala and had absolutely nothing to do with the contest but she sure takes a nice picture. (Since I don’t kiss and tell I can’t tell you how we said good bye — twice!)
HONEY STRAWBERRY JAM
by Simple Bites’ Aimée Wimbush-Bourque, adapted from the Green Market Baking Book
(This recipe came from our neighbor to the north, Quebec; in the spirit of pan-American harmony the judges prudently allowed this tasty submission into competition.)
6 cups chopped strawberries
two boxes powdered pectin
1 ½ cups honey
2 Tablespoons fresh lemon juice
1. Wash and sterilize six 250ml jam jars. Boil the flat parts of the lids in a small pot and keep at a low simmer.
2. Mash the berries with a potato masher and place in a large heavy bottomed saucepan.
3. Add the pectin stir with a wooden spoon, and place on a burner over high heat and bring to a rolling boil. Stir and boil for 1 min.
4. Remove from heat and add the honey and lemon juice and mix well. Return to heat and bring to a boil again, stirring occasionally. Boil for 5 min, stirring constantly.
5. Remove jam from heat and let sit for a couple of minutes, stirring occasionally. It will thicken slightly. Ladle jam into hot jars, then place a flat lid on jars, and add screw rings.
6. Immerse jars in hot water bath, and boil rapidly for 8 min. Remove from bath and place on a towel on the counter to cool.
Yields: 6 cups of jam
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REFRESHING STRAWBERRY LIME JAM
by Suzanne of Jammin’ From the Hearth in northeastern Florida
4 pints strawberries, hulled and crushed
7 cups granulated sugar
1/2 teaspoon unsalted butter
2 teaspoons grated lime peel
1/4 cup fresh lime juice
1 pouch liquid pectin
Preheat canner and prepare jars and lids. Combine crushed strawberries, lime zest, and lime peel in a large, deep, pot and bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved and mixture can not be stirred down. Quickly stir in pectin and boil for 1 minute.
Remove pan from heat and quickly skim off any foam from the top. Ladle the jam into the hot jars, leaving 1/4 inch headspace. Wipe the rims of the jars with a clean damp cloth and add the lids and rings, turning the rings until just finger-tight. Place the jars in the preheated canner and bring canner to a full rolling boil. Process jars for 10 minutes (adjusting according to your altitude, if necessary) then remove canner from heat. Let canner sit for 5 minutes, then, carefully remove hot jars from water with a jar lifter, place them on a towel on the counter and leave them undisturbed for 24 hours. Check the seals before storing and use within 12 months.
Makes about 9 half pint jars.
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STRAWBERRY CHAMPAGNE JAM
By Karen Schweizer of Wentworth, NH
6 cups of strawberries
1 cup champagne
4 cups sugar
1/4 cup lemon juice
1 pkg powered pectin
In a large saucepan, combine strawberries, sugar, champagne and lemon juice. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and stir in pectin until dissolved. Bring back to a full boil and boil 1 minute.
Remove from heat, skim off foam. Ladle into prepared jars with 1/4 inch headspace. Process jars in a water bath for 10 minutes. Makes 7-8 half pints.
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STRAWBERRY BANANA JAM
By Julie Palmer of Keller Texas
3 cups prepared, ripe strawberries (2 – 1 lb. packages)
1 1/2 cups prepared, fully ripe bananas (about 3 medium)
6 tablespoons freshly squeezed lemon juice
6 cups sugar
6 tablespoons Ball Classic Pectin
1 teaspoon butter
4 tablespoons Grand Marnier
Prepare boiling water canner and rack, large sauce pot with boiling water for sterilizeing jars and small pan with boiling water for lids.
Stem and thoroughly crush strawberries, 1 layer at a time with a potato masher. Measure 3 cups into a large sauce pot. Mash bananas thoroughly and add to the strawberries. Stir in lemon juice.
Measure sugar into a separate bowl. Measure Grand Marnier into a separate, small bowl. Stir fruit pectin into fruit in sauce pot. Add butter to fruit mixture. Bring to a full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and quickly add Grand Marnier. Boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam if present with a metal spoon.
Ladle quickly into hot sterilized jars. Fill to within 1/8 inch of top of jars. Wipe jar rims and threads.
Cover with 2 piece lids. Screw bands on tightly. Process for 10 minutes using hot water bath method. Remove jars from canner and place on a towel on counter. After jars are cool, check seals.
Makes 8 (8 oz.) jars.
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