Sneak Peak Recipe: Pineapple-Strawberry Jam (from WECK Small-Batch Preserving Cookbook – 9/18 Release)

This recipe is one of over one hundred that I have included in my new cookbook, WECK Small-Batch Preserving. The book is designed specifically to teach you to preserve with WECK jars, but I have included alternate directions at the end of this post for those using standard mason jars.

A couple years ago, my grandma gave me a stack of recipes that were collected and written by my great great grandmother and her daughter, my great grandmother – both of which I got to know in my life. My great, great grandmother passed away when I was 10 years old and my great grandma passed in my early twenties. By the time I was born, neither of them really cooked anymore. I can’t recall one time either of them cooked, actually. But I’ve been told many stories about life before my time, and what great cooks both of them were. So I’m honored to have these precious recipes at my fingertips and I love to adapt them to my liking, which is what I have done here with this pineapple-strawberry jam recipe.

PINEAPPLE-STRAWBERRY JAM

from WECK Small-Batch Preserving, by Stephanie Thurow

Yield: 3 WECK jam jars (about 3-4 cups of jam)

Ingredients:

3 cups strawberries, quartered

1.5 cups fresh pineapple, grated

2.5 cups organic or non-GMO granulated sugar

Directions:

Clean and prepare strawberries by cutting off the stems and any flawed/bruised areas. Use a potato masher to mash the quartered berries into a chunky consistency.

Combine all ingredients in a large heavy-bottomed pot and mix well. Bring ingredients to a medium-high simmer and cook for 20 to 25 minutes, stirring often. Once mixture has thickened and most of the liquid has cooked away, the jam is ready to be canned.

Ladle the hot fruit mixture into warm prepared jars. Use a funnel to safely transfer the mixture, leaving ½ inch of head space. Wipe the rims of the jars with a dampened, clean, lint-free cloth or paper towel and again with a dry towel. Place a glass lid with rubber ring in place over the rim of the jar and carefully clip the two metal clamps on the jar directly across from one another.

Process in the water bath for 10 minutes. Carefully remove the jars from the water bath with canning tongs and place them on a towel-covered surface for 12 hours without touching. Remove metal clamps and test that the lid has securely sealed onto the jar. Refrigerate after breaking the seal.

That’s it!

If you are using 1/2 pint mason jars instead of WECK brand, follow the directions as I’ve written them but adjust the head space to 1/4″ instead of 1/2″.

This recipe is from WECK Small-Batch Preserving, now available for pre-order here and set for worldwide release on Sept. 4th, 2018. Can It & Ferment It is now on sale on Amazon, grab it at a discount while you can!

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PRE-SALE: WECK Small-Batch Preserving: Year-Round Recipes for Canning, Fermenting, Pickling and More

MY SECOND BOOK IS NOW AVAILABLE FOR PRE-SALE

I teamed up with the canning experts at WECK to show readers how to preserve throughout the year with WECK jars. The J. WECK Company has made aesthetically beautiful all-glass home canning jars for over one hundred years. Never before offered, I have created a step-by-step guide to preserving with WECK jars and have developed over one hundred delicious, small-batch recipes to can, ferment, and infuse with them.

Recipes in this helpful guide include Bloody Mary mix, pineapple and strawberry jam, escabeche, kimchi, various sauerkraut recipes, a variety of kvass recipes, numerous infused spirit concoctions including pineapple and mango vodka, orange, clove, and cinnamon whiskey, and so much more!

Recipes are paired with colorful, stunning photos and written in an easy, approachable format. Perfect for new preservationists and delicious enough for even seasoned pros to appreciate, WECK Small-Batch Preserving is every preservation enthusiast’s go-to resource for year-round preservation.

Amazon offers the “Best Price Guarantee” which means that if you order now and the price gets lower during pre-sale, they will charge you the lowest price offered once it ships as long as you order before the release.

PRE-Order: WECK Small-Batch Preserving: here and while you’re ordering, pick up a copy of Can It & Ferment It while it’s still on sale: here

 

Dreams Do Come True: I’m Writing a Book!

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Next summer, in July or August of 2017, you’ll be able to buy my book! I’m writing a book! I cannot believe it. I wrote my first 4,000 words over the weekend and although it feels good, I have a lot ahead of me. It’s an awesome feeling but also so, so scary. It’s easy to let my insecurities creep into my mind but I will continue to be positive and keep my eyes on the prize, THIS BOOK IS GOING TO ROCK.

I began canning about ten years ago and it quickly became an obsession, I’m sure many of you know exactly what I mean. After a lifelong love affair with kimchi, I decided it was time to start fermenting as well (I finally mastered my recipe two years ago). As the years go by, I’ve come to realize that most people stick to one hobby or the other, not enough of you can and ferment food. That’s when the idea came to me and I decided that I needed to write a book with both canning AND fermentation recipes, for the same produce item. Now you will be able to easily reference recipes for both canning and fermenting for the same fruit or vegetable in one amazingly resourceful book, my book!

I’m going to be laser focused over the next 9 months and do my best to produce the most delicious recipes I can come up with.

Thanks for all the love and support over the years on this blog, twitter and instagram. ❤

Homemade Organic Strawberry Jam Recipe – No Powdered or Liquid Pectin Added

Organic strawberry jam recipe - MinnesotaFromScratch.wordpress.com

We crossed over to the spring season a couple weeks ago, although it didn’t feel like it in Minnesota until this past weekend. Now that the snow is finally melting and things are starting to feel more spring-like, I have been inspired to post my favorite strawberry jam recipe so everyone can be prepared when the canning season finally hits.

Every season, I make my way down to the St. Paul Farmer’s Market to get my paws on the first batch of strawberries the farmer’s offer.  I prefer to go to the downtown St. Paul market because I enjoy the drive next to the river and love being surrounded by the gorgeous brick, historic buildings.  Not only is the setting incomparable, I also love this particular market because everything is locally grown and the selection and pricing is great.

Back to the jam…

Organic Strawberry Jam - MinnesotaFromScratch.wordpress.com

I favor this recipe because it is very simple and oh-so delicious. The only ingredients are strawberries, sugar and lemon juice.

Ingredients:

  • 2 lbs fresh, hulled strawberries
  • 4 cups organic sugar
  • ¼ cup lemon fresh squeezed juice

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. I use a potato masher for this.

I love this 4 cup measuring cup! So handing while canning.

I love this 4 cup measuring cup! So handy while canning.

In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high and bring the mixture to a full rolling boil.

Strawberry jam recipe - MinnesotaFromScratch.wordpress.com

Boil, stirring often, until the mixture reaches 220 °F (105 C). This can take 15-20 minutes but it is crucial you let the sauce reach 220° F otherwise it will not be jam consistency. Heavier bottomed pots seem to work better for heating.

Transfer to hot sterile jars, leaving 1/4 to 1/2 inch head space, and seal. Process in a water bath for 10 minutes. If the jam is going to be eaten right away, don’t bother with processing and just refrigerate.

Take care, Stephanie

What is your favorite jam to eat or make?

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