FOOD

Summer Jams 4 Ways

Oh hot damn, this is our jam — or jams, rather, with bold flavors like peach & honey cardamom and strawberry thyme.

FOOD

Summer Jams 4 Ways

Oh hot damn, this is our jam — or jams, rather, with bold flavors like peach & honey cardamom and strawberry thyme.

Ingredients

  • 2 cups raspberries
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 2 tablespoons chia seeds
  • 1 vanilla bean, seeded

Steps

  1. In a medium saucepan over medium heat, combine the raspberries and lemon juice. Cook while stirring, and gently mash down the raspberries.
  2. Cook for about 6 minutes, until berries have broken down and thickened.
  3. Turn off heat and stir in the honey, vanilla and chia seeds. Spoon into jar and cool. It will thicken as it cools. Cover and refrigerate until thick.

Ingredients

  • 3 cups (about 4 medium) peaches, peeled and finely chopped
  • 1/2 lemon, juiced (2 tablespoons)
  • 1/2 cup water
  • 2 teaspoons powdered pectin
  • 1/3 cup sugar
  • 1/3 cup honey
  • 1/4 teaspoon ground cardamom

Steps

  1. In a large sauté pan, combine peaches, water and lemon juice, then stir in the pectin. Mash with a potato masher until small chunks remain. Heat on high to a vigorous boil that cannot be stirred down, stirring frequently. Stir in sugar, honey and cardamom. Return to a vigorous boil that cannot be stirred down, stirring constantly. Boil 1 minute. Remove from heat.
  2. Transfer to heatproof jars. Let cool at room temperature. Cover and refrigerate overnight or until set (about 2 hours). Will keep refrigerated up to 1 month.

Ingredients

  • 16 ounces strawberries, hulled and roughly chopped
  • 1 cup sugar
  • 1/2 lemon, juiced
  • 3 sprigs thyme, leaves only

Steps

  1. To a large sauté pan, add strawberries, sugar, thyme and lemon juice, and toss all together.
  2. Bring to a boil, and cook while stirring until thick, about 10 to 12 minutes.
  3. Ladle into jar and cool. Cover and refrigerate for up to 2 weeks.

Ingredients

  • 1 1/2 pounds (about 5 medium) ripe roma tomatoes, cored and coarsely chopped
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon kosher salt

Steps

  1. In a medium saucepan, toss together all ingredients. Bring to a boil, stirring frequently. Reduce heat to a simmer, and cook while stirring until thick and jam-like, about 1 hour.
  2. Serve warm or put in a jar and refrigerate.