My husband is gifted in many ways. But the two that come to mind most often are 1. his ability to imitate almost anyone after hearing them speak just once (it truly is incredible), and 2. his ability to schmooze customer service agents. He has the “aww shucks, ma’am, if you could just help a guy out” routine down pat. He can talk his way into or out of just about anything. We have been in our house for a little over a week, and wouldn’t you know it, when the cable company turned on our neighbors cable, they did something to ours. With the luck that I seem to have these days, it is not a simple fix. The cable man blew up the box or something to that effect, and it has taken days of back and forth on the phone to not get the problem sorted out. Even with Wes’s unbelievable way with customer service agents, they are not budging on when they will come to fix it. Despite the fact that a Time Warner trucks drives by my house about every 15 minutes. What I am trying to tell you? I have no Internet or cable at my house right now. I am typing this from an outdoor coffee shop that has free wi-fi on the patio. The minute I opened up my laptop and started typing, it started to rain. I cannot make this up. So now, I am enjoying a cup a steaming soy vanilla latte, while typing from the front seat of my mini van. Is the Universe trying to tell me something? If you have left comments or sent me emails, I truly apologize for not responding, I get back to you as soon as we are back on.
Now, you did not come here to read about my trials and tribulations on how my world seems to revolve around an Internet connection did you? Of course not, you came here to read about this delicious strawberry spoon jam. This recipe also comes from Heartland, the book that my Wedge Salad came from. This jam is a cross between a strawberry sauce and a jam. It is very chunky. It is wonderful on toast, but it is also wonderful spooned over yogurt, ice cream, or whatever you can dream of spooning it over. If you are lucky enough to still have strawberries where you are, this is a great way to use some up. The other thing about this recipe is that it is scented just slightly with rosewater. I love the soft floral notes that it gives to this jam. You usually can find rosewater in the ethnic foods aisle of your grocery story or in a specialty stores, like Whole Foods. Just make sure that it is cooking rosewater, and not the kind that you use for your face.
4 cups strawberries, hulled and halved
2 Tablespoons freshly squeezed lemon juice
4 cups sugar
1 teaspoon rosewater
In a large saucepan or Dutch oven, add the strawberries and place on the stove over medium-low heat. Pour the lemon juice over the berries and sprinkle with the sugar. Using a wooden spoon, stir to blend.
Bring the strawberries to a full boil and cook for exactly 8 minutes. Watch the pot as it is cooking, you do not want it to boil over. If you let the mixture boil longer than 8 minutes, you will end up with preserves and not a soft set spoon fruit.
Pour the strawberries into a glass or ceramic bowl. Add the rosewater. Let the berries cool for 15 minutes, then cover with plastic wrap and leave at room temperature for 24 hours.
The berries will have plumped up and the syrup will be very thick.
Put the berries in very clean glass jars with lids. This recipe makes 4 cups. Cover and keep in the fridge up to 3 months.
This spoon fruit is a cross between a preserve and a sauce. It is thick, but also loose, unlike a true preserve.
It is perfect on your morning toast.
Or on top of some lemon ice cream. Have you tried the Haagen Daz lemon ice cream? Just don’t. Take my word for it.