Recipe Recommendation: Tarragon Strawberry Jam

Strawberries have been in the San Francisco farmer's markets for a month now, and I have been busy buying them up and making jams! I bought enough strawberries for three batches of jam, so after making one batch of plain strawberry jam, I decided I wanted to try a different variation of strawberry jam. I thought that the delicate, fruity herb tarragon would go nicely with strawberries, and turned out really yummy.

Basically, I followed the instructions for plain strawberry jam from the paper insert that came in my Sure-Jell pectin box, and to that I added 1/4 cup of fresh chopped tarragon leaves after the sugar had dissolved. I imagine this simple step would work with any basic strawberry jam recipe, even low-sugar ones.

This jam, spread on a slice of warm homemade bread, was pure heaven.

(Image: Kathryn Hill)

Comments (8)

Any recommendations for what makes a good California strawberry? I just moved from Oregon where the strawberries are small, sweet, and divine. I loved making jam with them. I was at the Castro Farmers Market yesterday and the strawberries looked like they were on steroids! I couldn't get over it...

posted by AnnebelleSF on June 4th 2009 at 10:13am
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I can't wait to try this!

posted by lisadinnerparty on June 4th 2009 at 10:14am
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AnnebelleSF, if you can smell them from some distance away, buy them at that stand! At least, that's how I do it and I've never been disappointed. I have found smaller strawberries in the Alameda Farmer's Market, though I'm not sure they're the same variety as the ones in Oregon. I'm pretty sure they aren't the same variety as the behemoths you see in the grocery store.

Strawberry jam with lavender is yummy and probably what I'm going to make today. It's also good if you mix in some balsamic vinegar or some rosemary prior to canning. The vinegar makes it a little runny, though.

posted by Tiamat_the_Red on June 4th 2009 at 10:46am
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I'm alittle concerned about tarragon and food poisoning in your jam. Are you sure the green, veggie material is shelf stable and won't give you a serious case of botulism or such. I'd be very leery about adding veggie material to my jam.

posted by lona on June 4th 2009 at 12:06pm
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@lona, well, I cooked the tarragon in the jam for about 7 minutes, then processed them in a hot water bath for 10 minutes, I think that should have killed anything.

posted by Kathryn Hill on June 4th 2009 at 3:04pm
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Also the lids aren't popping outwards.

posted by Kathryn Hill on June 4th 2009 at 3:04pm
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I don't think it should be a problem. that which keeps the fruit from turning will also keep the tarragon from turning.

posted by roseslaw on June 4th 2009 at 3:34pm
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The tarragon sounds like an interesting twist. I just recently made a batch of sun-dried strawberry preserves using Alice Waters' recipe. I think I'd like to try it again, but this time adding herbs. I've made some nice desserts adding thyme to strawberries so maybe I'll try that. You can see my last results here: http://www.salmoncabin.com/2009/05/sundried-strawberry-preserves.html

posted by Salmon Cabin on June 4th 2009 at 4:12pm
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