Camilla Wynne's Strawberry Margarita Jam

Earlier in the week I told you about a wonderful new book on preserving. Today I'm going to share one of the recipes from the book with you. The recipe in question is Camilla Wynne's Strawberry Margarita Jam. It's made in a similar fashion to marmalade in that thin strips of lime peel are used in the jam. The limes are quartered and cut into thin strips, and soaked in water overnight, the day before the real jam making takes place. I wasn't sure that I would like this, feeling that the lime might be too overwhelming, but it wasn't at all. In fact, all of the flavors blended just perfectly. The picky Mr. O-P is not a particular fan of strawberry spreads of any kind, and he liked this a great deal, so that is high praise indeed!

You're going to need a rather large pot for making the jam, probably a 4-6 quart. I used a smaller pan that seemed to work out just fine...until everything boiled over and burned on top of the stove creating a mess the likes of which I'd never encountered before. So, I poured the mixture into another pan, one size up and, yep, you guessed it, more spillage. If anything is lacking in the book, it is stating the proper size of the pots to be used.

When making marmalade, the mixture needs to be cooked to 218ºF. I did the same with this, watching the temperature on a candy thermometer that I had attached to the side of the pan, and the texture was just perfect.

If you're looking for new way to turn strawberries into jam, give this one a try. I guarantee, you've never tasted anything quite like it.

 This post is linked to:

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Show and Tell Friday 

Friday Unfolded
Fridays Flash Blog
Simple and Sweet Fridays

Foodie Friday & Everything Else

What To Do Weekend 
The Weekend re-Treat

Preservation Society Home Preserves, a Review

While it may not officially be summer, a week ahead in the upper eights/low nineties has me thinking summer. And when I think summer, I think of saving the freshness of it in jars via preserving. If you look forward to the months ahead, like I do, with thoughts of jams, jellies, chutneys, and preserves, have I got a book for you!

Preservation Society Home Preserves by ex-indie rocker and passionate foodie, Camilla Wynne, is the most unique book on home canning that I have ever encountered. Exit granny's recipes for plain old jams and preserves, and enter Camilla's magical creations with clever twists like Apple Bourbon Toddy Jelly, Cream Pop Marmalade, Onion Beer Jam, and Plum Raspberry Butter with Vanilla Bean.

Inspired by her two grandmothers who were fantastic preservers, Wynne began experimenting on her own, with such zeal that she ended up forming her own preserves company called Preservation Society. While her techniques aren't complicated or her ingredients obscure, she does “like to mix classic recipes with some unique creations” more often than not, inspired by cocktails. Her Strawberry Margarita Jam is what drew me to this book. I make a version of my own that has become almost legendary in my family, so I was curious as to how hers might differ. Whoa! It was way different. Employing a technique used in making marmalade, she included thin slices of lime zest in the mix, along with a smidgen of salt, giving it the true taste of a strawberry margarita cocktail. While I continue to prefer mine (you can find that recipe here), I must admit that her version has a more complex taste with far more zing than does mine.

This book contains 100 modern preserving recipes. Not only will you find recipes for jams, marmalades, jellies, and fruit butters, but also canned fruits, syrups, pickles and relishes, plus recipes for using your delicious creations. If you like the combination of orange and chocolate, you must try her Marmalade Truffles that are absolutely to die for. Homemade marmalade in a truffle is heaven itself. Her dated-filled Devils on Horseback with homemade apple chutney are ambrosial; onion beer jam is going to turn your burger from ho hum to ho, boy!!

The section on fruit syrups made my mouth water. Imagine making your own homemade Concord Grape Syrup to later add to club soda for a refreshing real fruit soda, or having Sour Cherry Lemonade Concentrate on hand to add to water as a tasty hydrator on a hot day.

Never before have I been so inspired by a cookbook as I was this one. If you have even the remotest interest in canning, buy this book. Like a tension-filled thriller, you will not be able to put this one down.

Disclaimer:  I was provided with a free copy of this book in exchange for an honest review.

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Tuesdays At Our Home