I wouldn’t call myself much of Jam Person so much as I’d call myself a Wannabe Jam Person. In university I’d often be charmed by the gorgeous jars of Crofter’s Jam in my grocery’s organic aisle and I’d sometimes succumb to a jar of morello cherry or apricot, only to realize upon getting home that I actually never eat jam. Ever. Then it’d languish at the back of my refrigerator until it’d inevitably go bad. I’d try to channel my grandma, who loves a bit of homemade jam or marmalade on her toast, but I’d always forget about jam being a thing that one might possibly eat.
I think that’s what makes me love this recipe. I halved it, which means I was left with less than half a cup of jam to enjoy. This is the perfect amount of jam, in my opinion! It won’t go to waste, but I won’t feel overwhelmed by the need to eat jam in a thousand different ways. As I’m typing this, I’m getting a little flicker in my brain – a memory of a book where they have to use up a lot of jam.
Sidebar: A-ha! A short Google search revealed the beloved book of my childhood, Jam by Margaret Mahy. Looks like it was a New Zealand author who wrote it, which means I would have read it at my grandmother’s house. I told you she liked jam.
If you’re a lover of jam, you’ll absolutely adore this recipe. It’s so incredibly simple and straightforward, and the results are absolutely delicious. Honestly, I had a very pleasant surprise when I tasted it – I really did not expect to like it as much as I did. And I used frozen strawberries, so I can’t imagine how delicious it would be with fresh ones. A very simple, absolutely perfect recipe if you’re a Jam Person, or even if you’re a WBJP.
You can find the recipe on Oh She Glows right here.