This is another recipe where every item I happened to pick out at the farmers market ended up in one pot. This combination is unique, sweet, savory and quite simple as far as jams go. This is also a small batch recipe, perfect for making single-serving jars and experimenting with different flavors…which is what I’m all about.
Market Fresh Golden Beet and Garlic Scape Strawberry Jam
- 1 cup fresh golden beets
- 1 cup strawberries
- 1 teaspoon finely chopped garlic scape
- 3/4 cup sugar
- 1 tablespoon lemon juice
Place a small plate in the freezer to cool; it will be used to test when the jam is ready for canning. Peel and roughly chop the golden beets and place them in a medium sized sauce pan. Stem and slice the strawberries and add them to the pot along with the remaining ingredients. Use an immersion blender to puree the mixture to the desired consistency (I like mine a little chunky). Bring the mixture to a boil over medium-high heat for about 10 minutes, until reduced and thickened. Take the chilled plate out of the freezer, drop a small spoonful of jam on it and allow to cool for 20 seconds. If the jam is viscous and runs slowly when the plate is tilted, it is ready to be canned. Remove from heat and carefully pour into a small sterilized mason jar. Allow the jam to set at room temperature before covering and storing in the fridge.
This jam is perfect on morning toast and even better as a baked brie topper with toasted pine nuts and fresh herbs.