Crab Apple and Strawberry Jam

June 24, 2016 2 Comments

I want to start by apologizing for my lack of blogging for the last week. Lots of changes are happening and my brother and parents finally visited us for the first time in a year and half since we moved to Canada. It was very sweet, and very sad. I guess thats why sometimes I think it’s best that I make regular trips back home. Leaving them is easier than watching them leave- does that make any sense?

Moving on before I become a big baby about this…

Other big news is that we are preparing to move to downtown Vancouver which has been a dream of my husbands for many many years. I think we found a nice balance for both of us in the place we chose. It has a gated court yard with lots of privacy trees and shrubs around creating a park like haven from the opposing streets all while keeping us in the Vancouver atmosphere. We can’t wait, but in the mean time we have lots of packing and prepping to do.

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The green and red crab apples is a variety I found on my walk in the park while the green crab apples are from our yard.

Since we decided to move in the last couple weeks I’ve been spending a lot of time thinking about continuing with our minimalist life style. I’ve really enjoyed the simplicity of shopping and decision making it has instilled in me. Spending the past year and half living out of small drawers and a closet about a fifth of the size I had in Florida has reduced my stress of maintaining a house. Everything has a place and there is no room or time of random non meaningful  substance. It’s pretty great. That being said, I will miss the accessibility of the farms and fruit trees in my in-laws yard. Going out in the morning and picking produce  is a privilege that I admit I took for granted. Being able to stock up on berries for the winter was a real treat among other perks of living outside of the city. While both lifestyles have their positives and negatives, focusing on the good has been my train of thought for the past week and so far I think I’m winning.

This morning while I was picking kale leaves out of the garden for my husbands smoothie, I glanced over at the crab apple tree. The abundance of little crab apples is astonishing. Little bunches of fruit slowly ripening is such a tease for how impatient I am. I wandered back inside and went to get a bag of the strawberries we picked and froze a couple weeks back and thats when it hit me. Strawberries and crab apple. These berries are the sweetest I’ve ever tasted and the tart crab apples are the perfect touch of sour and tang for jam. Since I can’t always make it to the store during the day, it becomes a challenge to make impromptu recipes and experiment with my ideas. But with the pectin naturally present in apples, I had everything I needed. This recipe will take the fear out of making jam. It’s enough for one small jar and doesn’t require the canning process since it can be made and stored in the fridge right away. Going back to my vision of minimalist living, this recipe allows me to keep a jar of homemade jam, with out the afternoons needed for canning for storing for later. img_20160624_090225.jpg

 

Print Recipe
Crab Apple and Strawberry Jam
Prep Time 5 minutes
Cook Time 1 hour
Servings
jar
Ingredients
Prep Time 5 minutes
Cook Time 1 hour
Servings
jar
Ingredients
Instructions
  1. In a medium size pot, add the apples and water and cook until the apples become soft. Mash them down in the process. Cooking only until the apples are soft and can be mashed into the water creating a slurry.
  2. Using a cheesecloth (I used a clean handkerchief which worked fine) strain the liquid from the apples into a bowl. Squeeze extra liquid out using tongs.
  3. Return the liquid back to the pot and add strawberries. Begin cooking until the berries start to soften and break.
  4. Mash the berries into smaller pieces and add the sugar.
  5. Cook the mixture to about 200F. I used two methods here. Since the mixture was taking a while to reach a gel consistency, I places a few drops of jam on a plate and placed it in the fridge. When it cooled a few minutes later I determined if that was the consistency I wanted. Basically you want it thick and firm, but still spreadable . This was achieved at 200F for me.
  6. Add a pinch of salt and stir.
  7. Remove the pot from the stove and allow the bubbling to calm. Skim off any foam from the jam and place in a jar. Allow to cool with the lid off before placing the lid on the jar and storing int he fridge.
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G&G

North Carolina born, Vancouver living, cooking, and baking fanatic that is bringing my kitchen to the internet.

2 Comments

  1. Reply

    Maggie

    October 13, 2017

    How long will unopened bottles keep if refrigerated?

    • Reply

      G&G

      October 17, 2017

      Hi Maggie, I generally stick to keeping homemade jams between 2-3 months. 🙂

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