Strawberry Jam & Chicken Gyros
I’m not sure what’s with me lately. A week or so ago, my blog/facebook friend Lotus posted a link to foodgawker on Facebook. I looked through the pictures, and saw one that claimed that the Chicken Gyros were the best dinner she had made in a long time. I was intrigued. Then when I looked at the recipe, she said it was even more delicious with homemade pita bread, which was so much better than the store bought. So I tried that. The result? It was indeed far better than store bought. But still a lot of work, with all of that letting the bread rise and so on. Actually, the kneading of the bread was fun. In addition to homemade pita bread, I also made homemade tzatziki sauce, which is really good. I think I may need to find a few other uses for it.
Anyway, I went to the farmers’ market yesterday with Cherry and Eric, and then to Memo’s for a Chili Relleno. Yum! I picked up some gorgeous strawberries at the farmers’ market, and when I got home I had to confront the two pints in the fridge that were starting to turn, and wouldn’t get eaten. Especially with a fresh pint of gorgeous strawberries tempting us. Usually when I’m confronted with this problem, I wash them, hull them, and freeze them for smoothies. But Cherry was talking about how Liz made some awesome strawberry jam, and how good it was. Between that, and the fact that I had been planning to buy some strawberry jam at the farmers’ market, and the jam person wasn’t there, I got the idea to try out making jam for myself.
The recipe called for 4 cups of strawberries, and I only had two, so I just halved it. I wasn’t sure how small to crush the berries, so I gave them a couple of quick spins through the Cuisinart. Then I put it in the pot with an equal amount of sugar, and some lemon juice. From that point, it was a matter of watching it, boiling the fruit, stirring it, and waiting for the mixture to come to 220 degrees. Which took longer than I wanted it to. Just when I was losing interest in the whole process, it came to 220, and I just popped it in an old cole slaw dressing jar I had. No need to process the jar and seal it if you’re going to eat it soon. Which we are. The results? Really delicious, though it set a bit firmer than I wanted, and it’s really thick. Yum.
8 Comments
Liz
YUM! I am obsessed with fresh strawberry jam currently. In fact, I’m considering yet another batch this weekend!! Just can’t get enough of the stuff… The recipe I’ve been using calls for some blueberries and a peeled, diced granny smith apple in addition the the sugar. Soooooooooo good!!
J
Liz, do you use lemon juice? Or is the apple in place of the lemon juice?
Ted
I didn’t get to try any ’cause it was still warm in the jar, but I’ll have a bit on some toasty toast tomorrow. 🙂
apathy lounge
Holy crap! This looks delicious! You’re killing my determination to eat less, you know!
Nance
I thought this line was priceless: “Just when I was losing interest in the whole process”. Which is the NUMBER ONE REASON I DO NOT CAN or MAKE BREAD. Too worky. You are A Hero.
Hey! I found a terrifically easy recipe for refrigerator pickling. I pickled sugar snap peas and a mix of broccoli, cauliflower, and carrots. Less Guilt-Inspiring, at least. LOL.
C
YUM!!!!! This post is making my mouth water! Wish we lived closer to you! We have an abundance of strawberries and raspberries on our farm this year! I’ve got berries coming out of my ears! 🙂
J
Man I’d love to make homemade raspberry jam, Chrissy. But not even with farmers market raspberries. I want them from your farm. 🙂 And don’t get any ideas and send some, because the postage is WAY Too much for something that heavy.
Suebob
Mmmmmm jam