Quick Strawberry Jam

Usually it’s me versus the bananas that have the kitchen counter stare down. Me looking at yet again another bunch of uneaten yellow torpedoes that are fast and furiously turning brown.

This time it was the 2lbs of strawberries that called my name. They were past the point looking really nice in a strawberry shortcake but thankfully still not time for the bin (and there’s no way I was going to let THAT happen) so I thought about making a quick jam inspired by this months Bon Appetit (there will be a few more mentions of this month’s current issue...it’s GREAT) There was a recipe on page 46 for pluot jam. Let me tell you the chances of me finding a pluot (let alone ¾ of a pound of them) here on Hilton Head. But strawberries not a problem. I know that these two fruits have nothing in common whatsoever. The pluot is a cross between and plum and an apricot. The strawberry is a cross between straw and berries. Everyone knows that.

I thought this would be really nice as an appetizer with Parma ham, goat cheese and a dollop of jam.

Ingredients

2 lbs fresh strawberries, hulled and cut in half

4 tablespoons clear honey

2 tablespoons balsamic vinegar

1 lemon, grated peel and juice

1 sprig of fresh rosemary

1/8-teaspoon salt

Place strawberries, honey, vinegar, rosemary, salt, lemon juice and peel in a small saucepan. Bring to a boil over medium heat stirring occasionally. Simmer until mixture thickens and strawberries break down. Cool, remove rosemary and refrigerate until ready to use.