Ginger strawberry jam

You know how they say we're destined to turn into our parents? I think it's starting to happen.

In the summer, my parents—W. in particular—are in the habit of acquiring obscene quantities of fruit, more than two people can reasonably consume and much of it overripe or well on its way. Fruit vendors have latched onto them as willing recipients of this sort of thing, even going so far as to set aside cartons of whatever is in season. They're crowd pleasers, my folks.

What I've taken away from growing up in this environment is that bargain-basement fruit prices in the afternoon often means a long night of slicing, dicing, pitting and jamming ahead. Yet, when I came across a few baskets of homely strawberries languishing in the bottom of the grocer's discount box, I couldn't help myself. Just 2 euros for nearly a pound of strawberries!

And, well, you know the rest.

Ginger Strawberry Jam
400 grams hulled strawberries
1/2 apple, peeled and grated (~100 grams)
1/4 lemon, juiced
2 teaspoons peeled and grated ginger
200 grams white sugar

Begin by washing and hulling the strawberries, and peeling and grating the apple and ginger.

Slice the strawberries in half into a medium saucepan. Add the grated apple, grated ginger, lemon juice and sugar. Stir gently with a wooden spoon to combine the ingredients.

Place the saucepan over medium heat, stirring occasionally, until the sugar melts and the mixture begins to bubble. Adjust the heat as necessary to maintain steady bubbling, stirring occasionally to prevent scorching.

Keep at it until the apple is cooked through and the mixture has reduced considerably. The exact time will depend on how juicy your berries are, how rapid your simmer is, etc. Keep in mind that the jam will continue to thicken as it cools. Once you're happy with the consistency, remove the saucepan from the heat.

At this point, you can either go ahead with your usual canning process, or simply let the mixture cool to room temperature, ladle it into jars and enjoy it over the next few weeks.

Source: The Casual Baker.