This week, some of our educators made homemade butter and strawberry jam with their students. This is a great intro recipe, and you can definitely make it your own by adding different flavors like herbs and spices, or even cocoa powder to make a sweet cream! Jams can be made with any type of berry or combination of berries, as well as different fruits like peaches, apricots, cherries or oranges. We try to adjust these jams based on what is in season.
1 pint heavy cream
¼ teaspoon sea salt
Pour heavy cream and salt into a jar. Screw lid tightly. Shake until butter forms.
Quick Fruit Jam
4 cups fruit, washed well and chopped if necessary
- SPRING: strawberries
- SUMMER: raspberries, blueberries, cherries, peaches
- FALL/WINTER: apples, pears, grapes
½ cup raw sugar or ¼ cup honey
Zest and juice of ½ lemon
In a large bowl, combine the fruit and sugar, and let them macerate for about 10 minutes.Transfer them to a heavy pot and place on the burner over medium heat. Bring to a boil. Add the salt, lemon zest and lemon juice and reduce the heat to medium-low. Allow the fruit to gently simmer for 15 to 20 minutes, or until the fruit breaks down and the mixture starts to cook down, thickening slightly. When almost done, the jam will still be loose (it’ll firm up more as it cools), but should coat the back of a wooden spoon. Jam will keep in the refrigerator for up to 3 weeks, or freezer for up to 6 months. Serve with bread or crackers. Enjoy!