Thursday, May 15, 2014

Fresh Strawberry & Ginger Jam (a small batch)

IT IS A COOL AND RAINY DAY and I am glad. I'm having a tad of trouble transitioning to summer. It is not the heat--I love that. It is the noise. From year to year, I forget waking before dawn to the cheep, cheep, trilling, cawing, cooing, tweedle-dee of our avian choir. It is really a joyful sound but it does jar me from my dreams.

Then the machines start up. The mowers, blowers, trimmers, tillers. Somewhere in the neighborhood a building project is happening, so there is hammering and buzzzzing and the most grating sound in the world, that high-pitched, jangly beep-beep-beep of some vehicle in reverse. Repeatedly. Do those things only go backward?

Today, the birds are roosting, the gardening and building projects are on hold, the weather is cooler and I have closed the windows.

What a great day to simmer a fragrant pot of strawberries. . .

Fresh Strawberry & Ginger Jam
1 pound fresh strawberries, washed, hulled, and diced
1 cup sugar
Juice of 1 lemon
2 Tbsp. candied ginger, diced

Combine ingredients in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring often, for about 10 minutes until mixture begins to look syrupy and thickened.

Let cool to room temperature before serving. Refrigerate leftovers.


  1. That is a stunning jar of jam! I am trying ginger in more and more dishes. This small batch sounds great.

    1. You are very sweet, Melynda. I appreciate you and your comments. --Rocquie

  2. Such a simple (and flavorful!) way to use strawberries. Quick jam is always so nice, and I love the addition of the candied ginger. Good stuff -- thanks.

    1. John, the ginger is quite subtle at the end. . .just that little something extra. Thank you for your comment. --Rocquie

  3. I love strawberries and I love ginger. I've never thought about combining them. I can't wait to try out this recipe! :)

  4. Maryanne, I thought it was a winning flavor combination. And so easy to make! Thank you for your comment, Rocquie