Skillet Strawberry Jam (with Vanilla)

Strawberry+Jam+Bowl Skillet Strawberry Jam (with Vanilla)

There are a few common misconceptions about jam-making that I don’t quite get. And I’d like to clear them up now, if possible.

1) you must make an enormous batch, requiring pounds of fruit, an enormous pot and every square inch of counter space available.

2) you must use proper canning equipment, buy jars with sealable lids, and process your jam at so many pounds per inch for a precise length of time, lest you give someone botulism.

3) you must buy packaged pectin, be exact with your measurements and then feel some degree of panic over the possibility that your jam might not set.

4) it will take you all day, or at least most of the afternoon.

Really guys, it’s just not that big a deal. Jam is just fruit cooked down with sugar and acid (ie. lemon juice). So why can’t you just mash up a pot and simmer it while you do other things? What’s wrong with making a cup or two at a time, enough to last the next week or so, instead of needing to fill a dozen jars and stock your pantry shelves for winter? (Not that there’s anything wrong with that.)

I had a big bowl of strawberries left over from the display of a foodstyling job on Wednesday, and even the boys barely made a dent in them. I have zero freezer space left – I doubt I’d find room for even a single strawberry – so jam seemed a good solution. The seed was planted when I got an email offering a copy of 250 Home Preserving Favorites for Free Stuff Friday! I adore preserving books.

I planned on making the recipe for Strawberry Fig Jam with Balsamic Vinegar that came in the email, but didn’t have fresh figs, and they aren’t in season. At 4:30 I spotted the rapidly deteriorating bowl of berries, hulled them while talking on the phone, mashed them with a potato masher and threw them in my cast-iron skillet.

Strawberries+being+mashed Skillet Strawberry Jam (with Vanilla)
Strawberries+and+sugar+in+pan Skillet Strawberry Jam (with Vanilla)

The advantage of using a skillet: more surface area, so the fruit cooks far more quickly. I added a half cup of sugar (you could add more, but I like jam not overly sweet, and for the flavour to come through) and squeezed in the juice of half a lemon, and it came to a simmer quickly. It cooked for ten minutes; I stirred it now and then – more often as it got thicker, breaking up the berries a bit more with my spoon – and when it was thick enough that it a) looked like jam, and b) left a trail when I dragged the spoon through it, it was done. It was 4:45.

Strawberries+cooking Skillet Strawberry Jam (with Vanilla)
Strawberry+jam+trail Skillet Strawberry Jam (with Vanilla)
Strawberry+Jam+cooked Skillet Strawberry Jam (with Vanilla)

I had intended to do a quick skillet jam with balsamic, but after a rough day I was in the mood for something more friendly and comforting – like vanilla. I stirred a bit of the good stuff in as I took the jam off the heat. (If you want a balsamic version, add about a tablespoon along with the lemon juice.) Now I have no choice but to make scones in the morning.

Strawberry+Jam+Bowl+2 Skillet Strawberry Jam (with Vanilla)

Skillet Strawberry Jam

1 L strawberries (4 cups), hulled
1/2 cup sugar
juice of half a lemon (about 1 Tbsp.)
1/4 tsp. pure vanilla extract (optional)

In a bowl, roughly mash your strawberries with a potato masher (you may need to lean into it at first, to get them going) or squeeze them with your fingers. Put them into a large skillet (cast iron is perfect!) with the sugar and lemon juice and cook over medium-high heat, stirring often and breaking up large chunks of berry with your spoon, until it thickens and your spoon leaves a trail across the bottom of the pan. (It should take about 10 minutes.) If you like, stir in the vanilla. Cool. Makes about 1 1/2 cups.

And since I mentioned it – here’s Yvonne’s recipe for Fig Strawberry Jam with Balsamic Vinegar. Yum.

Fig Strawberry Jam with Balsamic Vinegar

from 250 Home Preserving Favorites by Yvonne Tremblay

3 cups crushed strawberries
2 cups finely chopped fresh dark figs
1/3 cup balsamic vinegar, or to taste
1 tbsp lemon juice
5 1/2 cups granulated sugar

1. In a large, deep, heavy-bottomed pot, combine strawberries, figs, vinegar and lemon juice. Bring to a boil over high heat, stirring constantly.

2. Add sugar in a steady stream, stirring constantly. Bring to a full boil, stirring constantly to dissolve sugar. Reduce heat to medium and boil gently, stirring often and reducing heat further as mixture thickens, for 18 to 22 minutes or until thickened. Use a potato masher to further break down figs. Test for setting point.

3. Remove from heat and skim off any foam.

4. Ladle into sterilized jars to within 1?4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight.

5. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.

Right, it’s time to give away a copy of 250 Home Preserving Favorites. Now, I haven’t seen it yet, so I can’t really report on it. But I can tell you it was written by Yvonne Tremblay, a four-time Grand Champion Jam and Jelly Maker at the Royal Winter Fair, so I imagine she knows her stuff. If I’m going to learn how to make jams and jellies from someone, the best authority I can think of is someone who wins preserve contests at country fairs. 250 recipes should take you through the summer just fine. Besides jams and jellies there are marmalades, chutneys and barbecue sauces. I’m all about the condiments.

So shall we share what dinner was last night? Or on the subject of preserves, do you have any favourites? Feel free to provide links!

At The Family Kitchen: Grilled Pizza with Mangos, Basil & Buffalo Mozzarella

pixel Skillet Strawberry Jam (with Vanilla)
button print gry20 Skillet Strawberry Jam (with Vanilla)

May 15 2010 12:29 am | preserves

86 Responses to “Skillet Strawberry Jam (with Vanilla)”

  1. Jaime on 15 May 2010 at 2:19 am #

    That looks so good. Thanks for reminding me it’s easier than I think.

  2. Jennifer Jo on 15 May 2010 at 5:36 am #

    Supper last night was strawberry spinach salad with poppy seed dressing. And popcorn later on during the thunderstorm. Which started shortly after a frantic evening of planting. Didn’t quite get the whole pound on green beans in, so I’ll have to finish that today, along with the red beans, black beans, corn, cukes, etc. Then I should be done. Whew.

  3. Rebecca on 15 May 2010 at 5:49 am #

    It was another night for the grill! We had grilled chicken quickly marinated in lime juice and olive oil with garlic, cumin, cilantro and chopped serrano pepper. For a side we had grilled sweet potatoes tossed in a lime/olive oil/cilantro mix.

  4. Julia on 15 May 2010 at 5:55 am #

    When I saw this post, it made my mouth water. Strawberry season is coming up next month and I’ll actually be making strawberry jam like I do every year. Perhaps there’s a recipe in this book I can use instead of my same old stand by!!

  5. Mary Ann on 15 May 2010 at 6:18 am #

    I discovered Yvonne’s recipe for Rosemary Apple Cider Jelly last fall – totally in love with rosemary & apple combo!

  6. Rebecca on 15 May 2010 at 6:27 am #

    Julie, for dinner last night I made–popcorn!

    What can I say? Rough day for me too. It was worth it just to see my 12yo daughter’s expression: surprise and amusement but with an element of “what’s wrong with Mom?” Ah, well, I’ll do better tonight.

  7. Mary Ann on 15 May 2010 at 6:33 am #

    well what do you you know- there is another Mary Ann out there who spells her name just like mine!
    Dinner last night was skillet seared shrimp with cocktail sauce and “avosalsa”- a chunky blend of avocado, tomato and onion flavoured with garlic, cilantro, lime juice and a dash of cumin. I skipped dessert but my fiance had cinnamon raisin toast spread with butter and raspberry jam.

  8. Natalie - GA on 15 May 2010 at 6:56 am #

    Picked strawberries a couple of weeks ago and made my first jam. It was EASY. It also made me feel so accomplished. Thanks for your inspiration. I used apple in one and orange rind in the other for the pectin and it worked great.

    Last night was a party at a friends… mexican… yumm.

  9. Nancy @ Roving Lemon's Big Adventure on 15 May 2010 at 7:08 am #

    I’m embarrassed to admit that last night’s dinner was fast food–we go out once a week, and take turns picking. Last night was my daughter’s turn. (I guess she needs an antidote to all that home cooked food.)

    This post makes me wish I could expect to find berries on my weekly farmers’ market trip, but I’ll just have to file it away and wait a few more weeks….

  10. lauren on 15 May 2010 at 7:10 am #

    this looks great! I love making onion jam in the skillet, but never thought of using the technique on food.
    Last night was the greek festival where I ate myself silly.

  11. Robin (Hippo Flambe) on 15 May 2010 at 7:12 am #

    I am a canning addict, one who will be teaching 2 canning classes in my area this summer. Needless to say I want to win this book, I would buy it but i think I may be cut off from buying any more cookbooks, especially canning ones.

    As for favorite jams, my youngest sons favorite is Strawberry Freezer Jam with Cointreau and Drambuie. The recipe is an adaptation of a Traditional Strawberry Jam with Conitreau and Drambuie. I love them both but the freezer jam is much faster to make in a large quantity and the strawberries taste fresher in it.

    I also love apricot jam, especially on challah french toast. I bought a bag of dried California apricots and in the near future I am going to turn it into jam, tart and a little sweet for ME!

    -Robin

  12. Rose in Ohio (@RoseMillsOhio) on 15 May 2010 at 7:20 am #

    Julie, do you think this quick jam would freeze well? Just in case I’m not ready to use it yet?

    And last night when I got home from work, the hubs and I found ourselves unexpectedly alone, so we went out for a fish dinner.

  13. JulieVR on 15 May 2010 at 7:24 am #

    Absolutely! It would freeze great. And because this has less sugar than most, it will keep better in the freezer if you’re going to store it for long periods of time.

  14. Erica B. on 15 May 2010 at 7:45 am #

    This looks like the jam Gran used to make! I’ll have to give this a try soon – but first I need to cook for T’s 40th Birthday tonight(which is a whole lot more exciting than the roasted potatoes & leftover chicken we had Friday) On the menu: turkey empanaditas, shrimp ceviche, guacamole, pulled pork and arroz con pollo. Dessert: lemon cake with lemon curd filling & whipped cream icing. (since I dunno how to hyperlink text) Empanaditas: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1545754 & the guacamole is from Pioneer Woman.

  15. Erin B on 15 May 2010 at 7:49 am #

    Well I only work part-time out of the home on Wednesday afternoon, Thursdays and Fridays. And, I head to superstore on Fridays to get the shopping done. So last night after a LONG day I was greeted by my son who decided to throw himself into a shrubbery and bite me when I picked him up.

    We went into major tantrum avoidance mode. He was thrown cheese and pumpkin muffins from the freezer. When toddler was sleeping and the cost was clear Hubby and I had hot dogs (blush) and mini pan-roasted potatoes.

    I’m off to make some jam with my strawberries and blackberries. YUM.

  16. ladyloo on 15 May 2010 at 8:10 am #

    I tried my hand at jam making last year with a spiced fig recipe that I think I found on Simply Recipes. I was sold when she said it could be made in the microwave. And it can. If you follow her instructions. Otherwise you make spiced fig candy. Tasty, but a little hard on the teeth.

  17. The Great PBJ Battle on 15 May 2010 at 8:53 am #

    This looks wonderful.
    I saw that it could be frozen, but any idea how long it would last in the fridge? Is it the typical 3-4 days of most foods or do you think the lemon juice would help preserve it a bit?

    Not that I expect you to be a food safety expert. :)

  18. JulieVR on 15 May 2010 at 9:00 am #

    Sugar acts more as a preservative – which is why high-sugar jams last forever – but this doesn’t have as much – I’d say a couple weeks in the fridge?

  19. Elizabeth on 15 May 2010 at 9:27 am #

    Wow, that looks delicious! Dinner last night was a big chicken stir fry and beef & broccoli with hoisin sauce.

  20. Melanie on 15 May 2010 at 9:27 am #

    Last night was cookbook club – inspired by JVR herself, a group of Cochrane gals get together once a month to eat and share our good books (and drink… lots…). Last night was the mother of all nights for food – we had Basil Chicken in Coconut curry with basmati, bruschetta, strawberry spinach salad with yogurt poppyseed dressing, some fabulous mushroom canapes with pesto, quinoa salad, and the BEST ever mojitos I have ever had… 3-4 went down way to smoothly! I love cookbook club!
    Here’s a link to the mojitos – I think this weekend is calling you to make some!

  21. Melanie on 15 May 2010 at 9:30 am #

    Whoops – here is the link for real! When made by our host, she added a bit more sugar as she felt it needed a bit more sweetness – fabulous results!

    http://bakingbites.com/2009/05/raspberry-mojito/

  22. thepinkpeppercorn on 15 May 2010 at 9:34 am #

    Yum! Love the gorgeous pictures.

  23. Theresa on 15 May 2010 at 9:48 am #

    Julie,
    My cast iron skillet gags me from the smell. Any ideas why it smells like this and if I can fix it?
    Thanks!
    Theresa

  24. Shannon on 15 May 2010 at 9:58 am #

    Funny as I have been making fresh fig/strawberry jam for years. Loved getting the new strawberries from the farmer’s fruit stands in the Okanagan. Lovely jam. Also, a great jelly, Julie, is cranberry hot pepper. Phenomenal. Excellent on ham, or Rainforest crips with cream cheese. Send that to Paula Deen!

  25. Suzy on 15 May 2010 at 10:12 am #

    Love the idea of small-batch jam in a skillet!

    I wish I had made something more exotic for dinner, but oh well. I made a big pot of rice. Yum.

  26. Vivian on 15 May 2010 at 11:04 am #

    What a beautiful vibrant RED! I have a lb. of strawberries in the fridge right now…going to turn them into jam to go with the No-Knead bread from last night. Adding a touch of vanilla…brilliant! One of my other favorites is Zesty Red Onion Jelly from the Bernardin book.

  27. Fiona on 15 May 2010 at 11:17 am #

    Would the same recipe work with blueberries? I love blueberry jam and I have some in my freezer from last summer. Is it still just fruit-sugar-lemon? Because if it is, I am IN. I love blueberry jam, and I’m the only one here who eats jam, ever.

  28. Donna on 15 May 2010 at 11:29 am #

    That jam looks lovely.
    For me, its time to work on cleaning out the deep freeze. That means using up frozen raspberries (Jam ?) and seeing what else is hiding.
    This morning I browned a beef round roast and put it in the slow cooker with beef broth and onion soup to cook all day. Last night I had a small hamburger and iced cap. at Wendy/ Tim Horton’s.

  29. Rose in Red Deer on 15 May 2010 at 11:31 am #

    Last night I made ribs using your idea to do them in the oven first instead of boiling them and then finished them on the barbecue. They were the best ribs I have ever made! We also had steamed baby Yukon Gold potatoes, and corn on the cob. I would love to win the preserving book — making jam is one of my favorite things to do.

  30. tami on 15 May 2010 at 12:34 pm #

    Strawberry jam with Grand Marnier, pear chutney, apple chutney, mango chutney, blackberry jam are my regulars each summer.

  31. Barb on 15 May 2010 at 1:56 pm #

    Bbq burgers, salad assorment, sliced strawberries and bananas, oatmeal raisin cookies.

    Mom doesn’t have a link but she likes to make all the jam. I throw in the odd jar – matbe rhubarb or mandarine orange but she makes the rest. Very good.

  32. Linda on 15 May 2010 at 2:10 pm #

    The best preserve I have tasted in a long time is my sister’s mango chutney……wonderful!!

  33. Carolyn on 15 May 2010 at 2:41 pm #

    I have Yvonne Tremblay’s other book – Prize Winning Preserves. Nice, creative recipes with predictable results. The mango chutney is especially nice.

  34. kristi on 15 May 2010 at 3:45 pm #

    It just dawned on me a few weeks ago to do this, too. We’d rented a cabin and brought stuff to make scones, but forgot the jam. A pint of strawberries, a scoop of sugar and a squeeze of lemon later and I was glad that jar stayed on the store shelf.

  35. Anne on 15 May 2010 at 3:58 pm #

    One of my favorites is strawberry rhubarb jam yummy…..

  36. Mrs. Jen B on 15 May 2010 at 5:20 pm #

    This looks so fantastic. I found you on foodgawker and just had to check you out. It’s nice to hear at least one cook say that jam doesn’t need to be made in huuuuuge batches! :-)

  37. Jessica on 15 May 2010 at 5:38 pm #

    We have raspberries, a Nan King cherries tree, rhubarb and a huge apple tree in our back yard. We also have a small gooseberry bush in the front. Thanks for the info on preserves! I started canning last year and actually had a neighbour bring me some of his pears and I made your Pear Chutney recipe (my husband loves it by the way). The more time saving tips you can provied for preserving, the happier I will be! Thanks again.

  38. Natalie B on 15 May 2010 at 6:29 pm #

    I would LOVE a new preserving cook book! yum! What was dinner last night? Well, it was a real treat! I stayed at a Lodge up in Port Renfrew for a Stagette and the owner (who is a chef), made us dinner and breakfast the next morning. Roasted veggies (carrots and beets) – literally THE best roasted carrots I have EVER had – yum! Jambalaya with chorizo sausage, prawns and scallops, fresh (as in caught that day by other guests who had been out fishing) halibut, warm from the oven spelt cornbread, and a yummy green salad. It was one of those meals where you feel full and satiated, but you just want to keep eating because it was so good!

  39. Sue (London, ON) on 15 May 2010 at 6:48 pm #

    THAT’S AMAZING! I am one of those people who thinks jam making would be an all day, messy event. I have done freezer jam few times and I enjoy it, but its no 15 minute task! My husband and I have tried dill pickles many times and have only been really successful once. We’ve thrown out many many jars of pickles that really weren’t edible. I love the idea of canning. If I don’t win, you may have inspired me to look at the library for some books anyway!
    Thanks Julie!

  40. Elaine on 15 May 2010 at 6:49 pm #

    I do love me some jam. Dinner last night was pizza, because I started a new job last Thursday AND we are moving (unexpectedly) a week from Wednesday. Utter chaos at our house requires the time-honored remedy of pizza and bourbon.

  41. Betty on 15 May 2010 at 8:25 pm #

    Dinner last night? Cheerios- Can you tell what kind of day it was? I love all kinds of preserves. Since it’s strawberry season here, I recently made the strawberry with balsamic in a small batch- something I’ve never done before. My favorite to use on almost anything is Habanero Gold jelly, a sweet, savory, spicy jam that’s as beautiful as it is delicious.
    http://scrambledhenfruit.blogspot.com/2010/01/some-like-it-hot.html
    Betty

  42. Mark @ Cafe Campana on 15 May 2010 at 9:02 pm #

    Very nice looking jam. I love cooking with fresh jam, it is so much better than the bottled variety.

  43. danzy on 15 May 2010 at 9:04 pm #

    just made your naan on the bbq-usually do it in the skillet-it was fantastic!
    i was a bbq pizza virgin until last week…followed your instructions and now i’m all over it!

  44. Jen T on 15 May 2010 at 9:48 pm #

    I love strawberry rhubarb jam. I wonder what additions you would need to make to your strawberry jam to make it rhubarb infused?

  45. JulieVR on 15 May 2010 at 9:59 pm #

    Jen – I would just add finely chopped rhubarb – perhaps some liquid, as it will need to cook for a bit longer than the strawberries, and a bit more sugar to counteract the tartness of the rhubarb?

  46. DJ on 15 May 2010 at 10:06 pm #

    Growing up in Edmonton with roots in Saskatchewan, I have two equally favorite jams: saskatoon and strawberry/rhubarb. As for supper, we were at a potluck where everything was fantastic – I LOVE potluck dinners.

  47. Shelley on 15 May 2010 at 11:07 pm #

    Yum!

    I made your blood orange recipe with pink grapefruit but found it a smidge bitter…any suggestions for future?

  48. Jan (Family Bites) on 16 May 2010 at 6:51 am #

    I love this recipe! I wrote this week about my desire to become a canner and the easier the recipes the better as far as I’m concerned. Dinner last night was a bbq at a new-to-us-could-be-good-friends home. We ate bbq’d chcken, potaotes, asparagus and salad with biscuits, strawberries and chocolate mint whipped cream. It was fantastic!

  49. JulieVR on 16 May 2010 at 7:21 am #

    Shelley – yes, grapefruit are more bitter than blood oranges – just add more sugar! Make sure you don’t get any of the white pith in there either – just the zest of the skin and the flesh of the fruit.

  50. Rebecca (London, ON) on 16 May 2010 at 7:25 am #

    Dinner last night for us was semi-homemade pizza (made with our own 4 + 1 neighbouring kids). Purchased naan for the crust, “squeezable” pizza sauce, chopped up turkey bites for the pepperoni and pre-shredded mozza. Kid-friendly, quick and easy. Lots of soccer and baseball games to attend!

  51. bridgit on 16 May 2010 at 2:38 pm #

    I haven’t quite gotten the recipe down, but I’m fairly mad about mulberry-rhubarb jam with a good share of ginger. And indeed, after making it, scones are a must. I never thought to make a small batch in a skillet: thanks for sharing.

  52. Melanie on 16 May 2010 at 3:06 pm #

    I’ve just sent my husband to the store for more strawberries. I made a batch of your skillet jam yesterday – just to see if it really worked! It was gorgeous, concentrated strawberry yumminess – and you are right – the small amount of sugar was perfect. Not too sweet – the focus is all on the berry!
    Thanks so much for the recipe!

  53. RMB on 16 May 2010 at 3:55 pm #

    Dinner last night was BBQ filet, roasted baby potatoes, the Asian salad from Costco, garlic bread, veggies & dip, assortment of cheese & crackers with good friends from out of town — wonderful!

  54. tasteofbeirut on 16 May 2010 at 5:17 pm #

    This skillet jam looks wonderful; i like the color and the taste, with a squeeze of lemon.

  55. margaret on 16 May 2010 at 6:13 pm #

    I appreciate the affirmation that one doesn’t need to go through all the fuss of sterilizing and processing jam. I’ve only made freezer jam before but it never seems to work quite right with strawberries; it’s always too runny. So this spring I decided to try cooked jam and was determined to seal and sterilize and do it just right but there were a few difficulties in the end, such as realizing I hadn’t sterilized the ladle I was using to fill the jars. The second batch I decided to cook, but to forego the stress of wondering if everything was sterile and I just put the jars in the freezer. I like the idea of small batches of skillet jam even better. Thanks!

  56. colesangel on 16 May 2010 at 6:48 pm #

    to Theresa …about your smelly cast iron frying pan…try putting some baking soda, salt, vinegar and water in it and letting it sit for a bit. then pour out the liquid and dry it really well with paper towel or a dish towel you don’t mind getting dirty. Then, season it with oil again so it doesn’t rust.
    Hope that helps!

  57. Shelley on 16 May 2010 at 7:19 pm #

    Lol…ok goofed with my grapefruit jam then…I just sliced the grapefruit thin and chopped it up…skin and all!

    Cooking can be such a learning experience….I think smaller batches like this skillet jam might be better just for that!

  58. Haruko on 16 May 2010 at 7:22 pm #

    Dinner yesterday was udon noodles in a light sauce and leftover 15 bean soup and kale salad.

    I like freezer jam because you can cut back on the sugar quite a bit.

  59. Kris on 16 May 2010 at 8:37 pm #

    bbq’ed steak, baked potatoes, green salad and veggies & dip

  60. Jill on 16 May 2010 at 8:46 pm #

    Found your blog in the past few weeks, loving it so far :) I’m totally going to steal this idea for how to make jam, as I’d love to make my own but never have the motivation to make a huge amount!

    Dinner last night was pesto chicken caesar wraps…yum! :D

  61. Janice on 16 May 2010 at 10:25 pm #

    I remember the day I stood at the open fridge door, staring into a container of forgotten leftover cranberry sauce. Why, thought I, it looks like jam.

  62. Nicole H. on 17 May 2010 at 2:58 am #

    Dinner last night was homemade pizza with artichoke hearts, carmelizer onions and pepperoni….yumm! Thanks for the great blog:)

  63. Kathryn on 17 May 2010 at 7:38 am #

    I am picking my favourite dinner of the weekend. It was Michael Smith’s maple-mustard salmon and oven roasted mushrooms & onions (in a balsamic glaze) and oven-roasted asparagus. All of the ingredients were, if not local, from Canada. So Yummy.

    I have Yvonne’s herb book & use it a lot.

    Might even be brave enought to try jam in a skillet.

  64. erin on 17 May 2010 at 8:30 am #

    My favourite jam is my mom’s peach rum jam. I could eat it straight from the jar. I prefer home made jam without pectin, because I like it kind of runny. More like a compote I guess. I always make strawberry rhubarb.

  65. Valerie on 17 May 2010 at 8:37 am #

    Last night, we had beef & bean burritos made with some leftover steak. Quick and simple, but quite delicious!

    I’ve only canned once but was very pleased with the outcome. It was a spiced plum jam that was so much better than anything I’ve ever had from the store.

  66. Ruth on 17 May 2010 at 10:24 am #

    My favorite jam / jelly would have to be sour cherry however the kind I make the most is strawberry freezer jam because it is so quick, requires less sugar and is the perfect strawberry syrup if it doesn’t set up nice!

  67. meaghan on 17 May 2010 at 1:55 pm #

    i have always been a tiny bit scared of making jam for similar reasons to those listed above. i made your lovely strawberry jam this afternoon-how fantastically easy and so delicious. First berries of the season mixed with some homemade vanilla? what could be better?! i would love the book, i obviously have much, much, much to learn! thanks for the courage!

    dinner last night? homemade tzatziki, with fresh dill and mint from the garden, lentils and a nice big greek salad.

  68. Lana in South Mountain (ON) on 17 May 2010 at 2:26 pm #

    We ordered in pizza on Friday night as there were 10 people helping to take off our old roof , in preparation for putting on the new one Saturday!

  69. Beverley M on 17 May 2010 at 5:05 pm #

    Have I mentioned lately that you’re my hero? I discovered this morning that my husband bought two pounds of strawberries about 4 days ago, and they’re going squishy and not very nice. Cut up a whoooole bunch for our lunches today but there’s still a lot left…. maybe some jam is in order! It has never occured to me you can make just a little bit of jam :)

  70. Amy @ Simply Sugar & Gluten Free on 17 May 2010 at 7:03 pm #

    I couldn’t agree more – it’s just like whipping up a compote for ice cream. For me, jam conjures up memories of my grandma at her pressure cooker for hours on end, and then her sharing it with the entire family. We had jam all year round.

    The same goes for applesauce – if I have lots of apples about to go bad I’ll throw them into my CrockPot with a little water and let them cook away. The skin comes off or stays on according to my mood.

  71. Yvonne Tremblay on 11 Jun 2010 at 12:02 pm #

    Hi Julie,
    Nice site…lots of interesting comments. Thank you for featuring a recipe from my new book. I had a great summer last year making 125+ new recipes it. I love to play with flavours and use a lot of fresh herbs when I can. My other book is Thyme in the Kitchen – Cooking with Fresh Herbs…being re-published next spring with a new name and photos. Excited to do new recipes for it in July. I encourage everyone to try jam and jelly making (conserves too which are upscale jams with liqueurs and nuts added, softer set. New book has Micro-Mini Jams for first-timers of if you live in a small place and don’t have room for the big pots. They make about 2 jars…just store them in the fridge. Have some amazing unique fruit combinations, including many for strawberries (with and without added pectin), Strawberry Mango Daiquiri, Strawberry Margarita, Fig Strawberry with Balsamic, with rosewater, mint, lavender and other fruits: rhubarb, cantaloupe, gooseberries, banana, pineapple, red currants, raspberries, red grapefuit, 3-Berry with raspberries and blueberries. I could go on! and on! Hope you will get the book and try some new tastes. Easy steps, recipes make about 5 jars, success tips, handy check-list, etc. Let me be your coach!
    Ove 20 recipes for things to make with or use with jams…all new easy Linzertorte, Cheddar Cheese Thumbprints with Pineapple Habanero Pepper Jelly, French Apple Tarts with apricot jam glaze (made with puff pastry. Cook like a pro!
    Have a great summer everyone.
    Best regards,
    Yvonne

  72. Richard on 10 Jul 2010 at 8:48 pm #

    Thanks for this recipe, so nice and simple!
    I made mine in my dutch oven, and it took more like 45 minutes to reduce it down. Was the heat just too low? I was afraid of burning it. Anyway, it turned out a lovely consistency and amazing intense strawberry flavour. It’s nearly too sweet, these strawberries were very ripe. Can’t wait to try this on some ice cream.

  73. Mama__B on 09 Aug 2010 at 10:28 am #

    I was contemplating making some skillet peach jam and came across this. And it was like “Duh!” I remember you tweeting this earlier this year. I see no reason why it won’t work for peaches. Thanks so much again for this post.

  74. kathy on 24 Aug 2010 at 9:48 am #

    caught you on cbc this a.m. – i love making jam, who knew about small batch, don’t know why i never figured this out on my own, i have a sieve with about 2 cups of cherries in it, that are going to collect flies soon…..i will try this for suure. thanks

  75. Quick Skillet Granola | dinner with Julie on 27 Aug 2010 at 11:16 pm #

    […] into glass jars and ziplock bags for storage. Turns out you can make a quick batch in a skillet, just like jam, and it takes approximately five minutes. You can make enough to last the week, or a day if you […]

  76. Ashley on 30 Aug 2010 at 11:27 pm #

    Thanks for this recipe. I took some berries that were on their way out and made some jam. I put it over some homemade brown sugar gelato that’s been hanging out in my freezer for a few weeks and it was awesome.

  77. You guys! Skillet Jam! | The Renegade Farmer on 02 Sep 2010 at 5:49 am #

    […] week, I was looking for a blueberry-nectarine jam recipe.  During my internet searching, I found this recipe. Enter, SKILLET JAM.  I had already canned dilled carrots earlier in the week and was planning to […]

  78. Karin on 18 Nov 2010 at 8:38 am #

    Thanks for removing the demons from jam making.
    I just wish you had used an enameled cast iron skillet. Thinking of that moisture and acid in a well cured iron skillet made my skin crawl.

  79. sonia on 21 Feb 2011 at 7:47 pm #

    made a plum jam in cast iron pot taste great put is making my teeth greyish black whats up with that HELP

  80. JulieVR on 21 Feb 2011 at 9:27 pm #

    Sonia – crazy, I’ve never heard of that before! I have no idea!

  81. melanie on 24 May 2011 at 7:34 pm #

    OMG! This jam is SO delish. It’s my new favorite!

  82. 10 Great Strawberry Jam Recipes - Food and Family on 30 May 2013 at 5:49 pm #

    […] Skillet Strawberry Jam with Vanilla (Dinner with Julie) – making jam doesn’t need to be complicated. This method shows how […]

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