Its that season! Strawberry Season! One of my favorite times of the year. I try hard not to eat strawberries at any other time as they are always so disappointing, so I try to take advantage of Strawberry season and enjoy it as much as I can!
One way I do enjoy them at other times of the year however is as jam. I used to make pots and pots of strawberry jam with the children were growing up. Now there is just me, and with me being a Diabetic, I no longer need pots and pots of jam.
That doesn't mean that I don't enjoy the occasional treat of it however. I was very excited to find this strawberry jam recipe for honey strawberry jam without pectin, for a couple of reasons.
First of all it uses honey to sweeten it and honey is a natural sweetener, and secondly because it is a small batch recipe, making only two half pint (1 cup) jars! Win/win!!
I adapted the recipe from one that I found in this book. Preserving by the Pint, by Marisa McClellan. I actually purchased this book back in November of last year and have waiting somewhat patiently for strawberry season so that I could put it into practice!
Its a fabulous book, filled with quite a few small batch recipes for jams and preserves, ideal for the smaller family. Some have unusual flavors (think Blueberry Maple, or Mustard Rhubarb Chutney.) I highly recommend!
.JPG "Honey Strawberry Jam")
Making jams and pickles has always been very therapeutic for me. It is just something I have always really enjoyed. Of course when I was raising my family it came in very handy. I don't think my children ever had a store bought jar or jam or pickle.
The shelves of my larder were filled with loads of them. I made strawberry jam, blueberry jam, grape jelly, blackberry jelly, raspberry jam, peach jam, and don't get me started on the pickles.
One year I canned 52 quart sized jar of dill pickles alone! And they ALL got eaten! We love LOVE our dill pickles!
.JPG "Honey Strawberry Jam")
WHAT YOU NEED TO MAKE HONEY STRAWBERRY JAM (SMALL BATCH)
I was so excited to get this book and to know that I could once again prepare small batch recipes of jams and preserves for myself. This is a very simple recipe, using only a minimum of simple ingredients
- 1 1/2 pounds (680g) fresh strawberries
- 1 cup (340g) honey
- 5 to 6 sprigs fresh thyme (optional)
- the juice of 1/2 lemon
.JPG "Honey Strawberry Jam")
Use only the sweetest freshest berries that you can find. Strawberries and honey have beautiful taste affinity for each other. You will not regret making this.
Because of the honey there is no need to use any processed sugars in this jam. Everything is completely natural.
You can add thyme if you wish, but you can also leave it out if you want to keep the flavors simple.
Do know that jams sweetened with honey do not last as long once opened as those made with sugar, so it is probably wisest (and that's what I did) to preserve the jam in 1/4 pint (1/2 cup) sized jars.
.JPG "Honey Strawberry Jam")
WHY PROCESS PRESERVES
Processing preserves in a boiling water bath canner is not as intimidating as one might suppose and it really does help to ensure that your jam will not be contaminated and that it will be properly preserved.
Boiling the filled jars kills any contaminants that might have landed in the jars. (safe only for high acid foods, hence the addition of lemon juice.)
The oxygen in the headspace is heated sufficiently to make it expand and push its way out of the jar. Once the jar is removed from the hot water, the jar will cool, the space will contract, ad the lid will pull down and form the perfect vacuum, because there is no oxygen left to hold that space.
This is what helps to keep your jams and pickles safe to eat and fresh.
.JPG "Honey Strawberry Jam")
HOW TO MAKE HONEY STRAWBERRY JAM (SMALL BATCH)
Its really very simple. Really!
Prepare a boiling water bath and sterilize two half pint jars along with their lids. (See recipe notes.)
Wash, hull and chop the berries, placing them into a bowl. Add the honey and stir. Strip the thyme leaves from their stems (if using) and add them to the bowl. Stir everything to combine and leave to sit for 10 minutes.
When the honey has dissolved and the berries have released their juices, scrap the combination into a deep wide pan. Stir in the lemon juice.
.JPG "Honey Strawberry Jam")
Bring to a bubble over high heat. Cook on high for 8 to 10 minutes, stirring regularly, until the mixture is thick and sticky. You can tell if it is one by pulling a spatula through the cooking fruit. If the mixture doesn't immediately rush in to fill the space, your jam is done.
Spoon into the prepared jars. Wipe the rims clean with a clean wet cloth. Apply the hot sterile lids and rings and process in a boiling water bath for 10 minutes.
Once opened this will only keep for 2 to 3 weeks. If your family cannot eat 1/2 pint within that time period, consider canning it in quarter pint (1/2 cup) jars.
.JPG "Honey Strawberry Jam")
RECIPE NOTES -
Sterilize your jars by putting them into a pot of cold water to cover. Bring to the boil. Remove the jars and set them on a clean sterile towel.
Place the lids and rings in a small saucepan. Cover with water and bring to the barest simmer on the back of the stove.
Prepare your jam. Carefully fill the jars with the hot product, leaving 1/4 inch of headspace. Wipe rims with the ends of a cloth dipped in distilled white vinegar. Apply lids and bands, screw shut (finger tip tight) and then process in the water bath as per the instructions for your water batch canner.
.JPG "Honey Strawberry Jam")
Strawberry jam is my favorite of all the jams! We enjoy it as a filling for cakes and cookies. On simple buttered white bread, on buttered toast.
And when I was a child we often enjoyed it spooned over the top of vanilla ice cream as an extra special treat. Oh so tasty!
.JPG "Honey Strawberry Jam")
Mom used to make freezer jam with the strawberries, just by following the instructions on the jar of Pectin. It was always really good.
She would put us to work every year picking loads and loads of berries. We would enjoy a nice dessert of strawberry shortcake more than a few times and then her jam the rest of the year! It was divine!
.JPG "Honey Strawberry Jam")
PEAR AND SAFFRON JAM - This is a really delicious and very pretty colored jam. Easy to do and doesn't make a ton.
SPICED PEAR CHUTNEY - You can't really go wrong with making a delicious chutney. It is a gift that will give to you all the year through.
Honey Strawberry Jam (small batch)
Yield: 2 (half pint/250ml) jars
Honey and strawberries have a blissful affinity for each other. This is a brilliant combination!
Ingredients
- 1 1/2 pounds (680g) fresh strawberries
- 1 cup (340g) honey
- 5 to 6 sprigs fresh thyme (optional)
- the juice of 1/2 lemon
Instructions
- Prepare a boiling water bath and sterilize two half pint jars along with their lids. (See recipe notes.)
- Wash, hull and chop the berries, placing them into a bowl. Add the honey and stir. Strip the thyme leaves from their stems (if using) and add them to the bowl. Stir everything to combine and leave to sit for 10 minutes.
- When the honey has dissolved and the berries have released their juices, scrap the combination into a deep wide pan. Stir in the lemon juice.
- Bring to a bubble over high heat. Cook on high for 8 to 10 minutes, stirring regularly, until the mixture is thick and sticky. You can tell if it is one by pulling a spatula through the cooking fruit. If the mixture doesn't immediately rush in to fill the space, your jam is done.
- Spoon into the prepared jars. Wipe the rims clean with a clean wet cloth. Apply the hot sterile lids and rings and process in a boiling water bath for 10 minutes.
- Once opened this will only keep for 2 to 3 weeks. If your family cannot eat 1/2 pint within that time period, consider canning it in quarter pint (1/2 cup) jars.
Notes
Sterilize your jars by putting them into a pot of cold water to cover. Bring to the boil. Remove the jars and set them on a clean sterile towel.
Place the lids and rings in a small saucepan. Cover with water and bring to the barest simmer on the back of the stove.
Prepare your jam. Carefully fill the jars with the hot product, leaving 1/4 inch of headspace. Wipe rims with the ends of a cloth dipped in distilled white vinegar. Apply lids and bands, screw shut (finger tip tight) and then process in the water bath as per the instructions for your water batch canner.
Thanks so much for visiting! Do come again!
Banana Bread is one of my favorite things and this banana bread recipe with peanut butter glaze is one of my best versions! Not only is it one of the easiest banana breads to make but that glaze really sets off the banana flavor to its best potential!
There is nothing lackluster about this fabulous quick bread. It is incredibly moist and delicious!!
.JPG "Peanut Butter Glazed Banana Loaf")
On its own without the glaze it is a pretty delicious banana bread. The glaze is completely optional, but if you are wanting to lift your banana bread game to a new level by all means add the glaze!
Add toasted nuts or chocolate chips and you have another variation of a great taste sensation that your family is sure to love!
.JPG "Peanut Butter Glazed Banana Loaf")
WHAT YOU NEED TO MAKE PEANUT BUTTER GLAZED BANANA LOAF
There is nothing exceptionally out of the ordinary here. Simple ingredients. You need to make sure you use really ripe bananas with this. The more brown speckled the better!
For the loaf:
- 1/2 cup (125g) butter at room temperature (1/2 cup)
- 1 cup (200g) fine granulated sugar
- 1 tsp pure vanilla
- 2 large free range eggs, at room temperature
- 1 1/2 cups (210g) plain all purpose flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 medium bananas, peeled and mashed
- 1/2 cup (60g) of sour cream
.JPG "Peanut Butter Glazed Banana Loaf")
Optional additions:
- 1/2 cup (60g) chopped toasted walnuts or pecans
- 1/2 cup (90g) chocolate chips
For the Peanut Butter Glaze: (also optional)
- 2 TBS smooth peanut butter
- 1/2 cup (65g) icing sugar sifted
- 1/2 tsp vanilla
- few grains salt
- milk to thin
.JPG "Peanut Butter Glazed Banana Loaf")
The best bananas to use in this recipe are very ripe or overripe. The riper the better. Look for bananas that are well speckled with brown spots.
You can often find these at a bargain in the shops as people just don't want to buy them. The good news is you can peel and freeze them, ready to use in all of your banana recipes!
You want your eggs to be at room temperature. This will give you the best results. If your eggs are cold, simply pop them into some really warm water and leave them for about 15 minutes while you get on with something else.
Just make sure its not hot or boiling water. You don't want to cook them.
.JPG "Peanut Butter Glazed Banana Loaf")
I have always used full fat sour cream for this loaf. I can't say for the results you will get by using lower fat sour cream. It is good to know however that you can easily substitute full fat plain yogurt for the sour cream.
Toasting your nuts if you are using nuts always adds more nutty flavor to them. I like milk chocolate chips in this if I am going to use chocolate chips.
Most of the time however, I like to leave it very plain. Especially if I am glazing it.
Use smooth peanut butter for the glaze. I used Kraft smooth peanut butter today.
.JPG "Peanut Butter Glazed Banana Loaf")
HOW TO MAKE PEANUT BUTTER GLAZED BANANA LOAF
This goes together very quickly and easily. I have never had it fail.
Preheat the oven to 180*C/350*F/ gas mark4. Butter a 9 by 5 inch loaf tin and line it with baking paper. Set aside.
Cream together the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla. Whisk together the flour, soda and salt and then stir into the creamed mixture. Stir in the mashed bananas and the sour cream until combined. Stir in the nuts or chocolate chips if using. Spoon into the prepared pan and smooth over the top.
.JPG "Peanut Butter Glazed Banana Loaf")
Bake for 1 hour until well risen and firm to the touch, and a toothpick inserted into the center comes out clean. Tip out of the pan onto a wire rack. Carefully peel off the paper and tip back upright. Let cool completely.
For the optional glaze, whisk all of the ingredients together until smooth, adding only enough milk to give you a good drizzling consistency.
Cut into slices to serve. Store any leftovers in an airtight container.
.JPG "Peanut Butter Glazed Banana Loaf")
You will know when the banana cake is done as a toothpick inserted in the center will come out clean. To be honest I like to leave it to sit for 24 hours before glazing and cutting.
The glaze doesn't really get hard so when storing it, it is best to store it in an airtight container.
It is delicious with or without the optional glaze!
.JPG "Peanut Butter Glazed Banana Loaf")
CHOCOLATE CHIP BANANA BREAD - Moist, flavorful and filled with lots of lovely banana flavor and chocolate chips. This is a real winner of a banana bread!
CRUMB TOPPED BANANA BREAD - Dense, moist and almost fudgy with a crisp buttery crumb streusel topping!
BANANA, CRANBERRY & WALNUT LOAF - One of my absolute favorites. My next door neighbor in the UK loved for me to bake him one of these every Christmas. Its quite simply a fabulous banana bread.
Peanut Butter Glazed Banana Loaf
Yield: One 9 by 5 inch loaf
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
Deliciously moist with a great banana flavor. I like to add toasted walnuts to mine, but you can add pecans or even chocolate chips. A sweet peanut butter glaze is it's crowning glory.
Ingredients
For the loaf:
- 1/2 cup (125g) butter at room temperature (1/2 cup)
- 1 cup (200g) fine granulated sugar
- 1 tsp pure vanilla
- 2 large free range eggs, at room temperature
- 1 1/2 cups (210g) plain all purpose flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 medium bananas, peeled and mashed
- 1/2 cup (60g) of sour cream
Optional additions:
- 1/2 cup (60g) chopped toasted walnuts or pecans
- 1/2 cup (90g) chocolate chips
For the Peanut Butter Glaze: (also optional)
- 2 TBS smooth peanut butter
- 1/2 cup (65g) icing sugar sifted
- 1/2 tsp vanilla
- few grains salt
- milk to thin
Instructions
- Preheat the oven to 180*C/350*F/ gas mark4. Butter a 9 by 5 inch loaf tin and line it with baking paper. Set aside.
- Cream together the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla. Whisk together the flour, soda and salt and then stir into the creamed mixture. Stir in the mashed bananas and the sour cream until combined. Stir in the nuts or chocolate chips if using. Spoon into the prepared pan and smooth over the top.
- Bake for 1 hour until well risen and firm to the touch, and a toothpick inserted into the center comes out clean. Tip out of the pan onto a wire rack. Carefully peel off the paper and tip back upright. Let cool completely.
- For the optional glaze, whisk all of the ingredients together until smooth, adding only enough milk to give you a good drizzling consistency.
- Cut into slices to serve. Store any leftovers in an airtight container.
Thanks so much for visiting! Do come again!
Jam Jar Trifles are one of those great summertime mason jar desserts that is not only delicious but very quick and easy to make as well! It is also very adaptable.
You can use any summer fruit in it or combination thereof. Today I have used fresh strawberries because it is the beginning of strawberry season here in Nova Scotia, my favorite time of year!
.JPG "Jam Jar Trifles")
I am one of those people who only eats things like strawberries while they are in season. I have occasionally eaten them out of season, but the disappointment in flavor is hardly worth the expense!
Right now the local markets and shops are filling with them and we are eating our fill of them while the opportunity it there!
The nice thing about these, aside from their ease of preparation and deliciousness, is that they are adaptable to whatever fruit you happen to have in season!
.JPG "Jam Jar Trifles")
Fresh berries are mixed together with a small bit of jam to sweetened and make a kind of a sauce, and then layered together in jars with store bought pound/madeira cake and a lush lemon cream!
These go together so quickly and there is no need to put the oven on, which makes for the ideal summertime dessert.
You can also make them several hours ahead of time, so you can layer them up, cover and chill until serve time. I do not recommend making them anymore than a few hours ahead.
.JPG "Jam Jar Trifles")
WHAT YOU NEED TO MAKE JAM JAR TRIFLES
Very simple store cupboard and fresh ingredients. You also need six straight sided jam jars or glasses to set them up in.
You will need:
- 2 cups summer fruits (sliced strawberries, blueberries, blackberries, raspberries, sliced peaches, etc.)
- 4 TBS jam, loosened with a fork (type depends on the fruit you use)
- 1 slab of pound cake (in the UK Madeira cake)
- 6 straight sided jam jars or glasses
.JPG "Jam Jar Trifles")
For the lemon cream:
- 1 cup (240ml) heavy or whipping cream
- 4 TBS good quality lemon curd
To finish:
- a small quantity of whipped heavy or whipping cream to garnish (can use squirty cream)
- grated lemon zest (optional)
- mint or lemon balm sprigs to garnish (optional)
.JPG "Jam Jar Trifles")
Today I use fresh strawberries and the last of my sister's homemade strawberry jam from last year. Oh so delicious.
You don't need to limit yourself to strawberries however. You can use any kind of soft fruit that you like and enjoy, along with a corresponding flavor of jam.
Some other options are: Blueberries, blueberry jam. Raspberries, raspberry jam. Blackberries, blackberry jam. Black or red currants and currant jelly. Peaches or apricots, peach jam, etc.
I can promise you all are delicious.
.JPG "Jam Jar Trifles")
You could of course make your own cake for this, but we are talking about a quick and easy dessert here, so I like to use pound cake that I buy at the shops and slice into half inch slices.
In the UK, the equivalent of pound cake is Madeira cake. I suppose you could really shake things up and use a Jamaican ginger cake with blueberries or black berries, but I think that pound cake has a pretty simple flavor that goes with anything.
.JPG "Jam Jar Trifles")
You can make your own lemon curd for this of course, but again, for the sake of ease, I have used a good quality ready made lemon curd. There are some really good ones out there.
By double or whipping cream I mean heavy full fat cream.
.JPG "Jam Jar Trifles")
HOW TO MAKE JAM JAR TRIFLES
Nothing could be easier. I promise you. These are so delicious they are bound to become a firm favorite it your repertoire of summer desserts!
First make the lemon cream. Pour the cream into a chilled bowl. Add the lemon curd. Whip with an electric whisk until thickened and soft peaks form. Cover and chill.
To prepare the fruit, slice any berries that need slicing. Measure the fruit into a bowl and stir together with the jam. (For strawberries, use strawberry jam. Blueberries, blueberry jam. Raspberries, raspberry jam. Blackberries, blackberry jam. Peaches or apricots, peach jam, etc.)
Cut the pound cake into 1/2 inch thick slices. Using a jam jar cut circles out of the cake the circumference of the jars. You will need two slices for each jar.
.JPG "Jam Jar Trifles")
If you are whipping your own cream to top, don't do this until just before you are ready to serve.
To assemble, place one cake round in the bottom of each jar. Top with a layer of berries, then a layer of the lemon cream. Repeat layers to fill jar, ending with lemon cream and a small dollop of berries on top.
Cover and chill until serving time. When ready to serve add a dollop of whipped cream and some lemon zest (if using). Garnish or not with mint or lemon balm leaves. Serve immediately and enjoy!
.JPG "Jam Jar Trifles")
And there you have it! A really simple, quick and easy summer dessert that everyone it sure to love! Your family and guests will think you slaved all day.
Nobody need to really know how quick and easy they were to make. That can be our little secret! Stand back and take a bow!
.JPG "Jam Jar Trifles")
If you are looking for quick and easy summer desserts you might be interested in these ones as well:
EASY BLACKBERRY AND LEMON DESSERTS - All you need for these are a few simple things. Berries, water, sugar, Greek Yogurt, cream, lemon curd and some crisp meringues. Easy peasy. Not a lot of sugar either. Only 2 TBS, which is quite reasonable.
QUICK AND EASY BANANA PUDDING - You basically only need a few things. Bananas. Vanilla Pudding. Vanilla Wafer Cookies. Whipped Cream. Layer up and enjoy!
NO BAKE CHEESECAKE - A delicious doddle if you use a ready made graham cracker crust. We like to enjoy ours with cherry pie filling spooned over top. Simple and really tasty!
Jam Jar Trifles
Yield: 6
Prep time: 15 MinTotal time: 15 Min
Layered with plenty of delicious flavors and textures, these simple easy desserts make a great option for a quick and easy summer dessert! These are layered in straight sided jam jars, but you can layer them in any pretty straight sided clear glass or jar. These go together very quickly and can be made several hours ahead of time and chilled until you are ready to serve them.
Ingredients
You will need:
- 2 cups summer fruits (sliced strawberries, blueberries, blackberries, raspberries, sliced peaches, etc.)
- 4 TBS jam, loosened with a fork (type depends on the fruit you use)
- 1 slab of pound cake (in the UK Madeira cake)
- 6 straight sided jam jars or glasses
For the lemon cream:
- 1 cup (240ml) heavy or whipping cream
- 4 TBS good quality lemon curd
To finish:
- a small quantity of whipped heavy or whipping cream to garnish (can use squirty cream)
- grated lemon zest (optional)
- mint or lemon balm sprigs to garnish (optional)
Instructions
- First make the lemon cream. Pour the cream into a chilled bowl. Add the lemon curd. Whip with an electric whisk until thickened and soft peaks form. Cover and chill.
- To prepare the fruit, slice any berries that need slicing. Measure the fruit into a bowl and stir together with the jam. (For strawberries, use strawberry jam. Blueberries, blueberry jam. Raspberries, raspberry jam. Blackberries, blackberry jam. Peaches or apricots, peach jam, etc.)
- Cut the pound cake into 1/2 inch thick slices. Using a jam jar cut circles out of the cake the circumference of the jars. You will need two slices for each jar.
- If you are whipping your own cream to top, don't do this until just before you are ready to serve.
- To assemble, place one cake round in the bottom of each jar. Top with a layer of berries, then a layer of the lemon cream. Repeat layers to fill jar, ending with lemon cream and a small dollop of berries on top.
- Cover and chill until serving time. When ready to serve add a dollop of whipped cream and some lemon zest (if using). Garnish or not with mint or lemon balm leaves. Serve immediately and enjoy!
Thanks so much for visiting! Do come again!
Subscribe to:
Posts (Atom)
Social Icons