Goodies at Grandma’s

When I was little, I spent a good portion of my summers with my Grandma in Margate, NJ. This was a magical place where I fell in love with the beach and Lucy the Elephant.  I loved the beach, my Grandma, and all of the goodies she always had tucked away in kitchen nooks and containers, just waiting for me to discover them.  The treats varied throughout the year but to name a few of her homemade delectable delights:  chocolate chip mandel bread, jelly rolls, ice cream rolls, jars of homemade peanut butter, apple pie, blueberry cakes and pies, some made up pie with a cornflake topping, and jams. (rainbow sherbert whose clear plastic container would be repurposed to hold another goodie for another time- and if I was lucky, sticky buns!) I’m salivating right now 🤤

I still dream of Grandma’s perfect 🫐 blueberry cake and laugh about the time, during a weekend getaway from my freshman year of college, that I ate an entire cake by myself - in 2 days.   But one of my absolute favorites was Grandma’s homemade 🍓strawberry jam, using strawberries picked from her garden.  I can still picture myself sitting in her dimly lit, wood-adorned kitchen, admiring a simple painting my cousin had done, of individual strawberries neatly lined up in 4 rows.  I remember sitting there licking the spoon after I had finished spooning the strawberry jam straight into my mouth! 

The Secret (Strawberry) Sauce

I never thought to ask Grandma for her secrets to the perfect jam, and even if I had the exact recipe, I’m sure it wouldn’t be as good without her behind the apron.  Evidently, sugar turned out to be a key ingredient, which I only learned after my Mom tried to make it for me once or twice to no avail…she went light on the sugar and that wasn’t a very pleasant experience (sorry Mom).

This recipe is my refined-sugar-less take on Grandma’s strawberry jam, with some maple syrup for sweetness.  My favorite part about Grandma’s jam, that distinguished it from even the best store bought one, was the chunks of strawberries throughout. Luckily I didn’t need her recipe to remember that little touch. I hope you love it as much as I do.

Ingredients:

• 2 cups organic strawberries (see this post about why I specifically callout organic)

• 1 tbsp maple syrup

• ½ tsp vanilla extract (optional)

• 2 tbsp chia seeds

Directions:

• Wash and slice strawberries

• Add strawberries and maple syrup to a pot over medium heat, and cook covered for 6-8 minutes. You want the strawberries to be soft.

• Let the strawberries cool (maybe 10 minutes or so)

• Once cool, set aside about 2 tbsp of cooked strawberries in a small bowl

• Place the remaining mixture into a blender and pulse a few times (this isn’t a perfect science. You are blending to your preferred texture)

• Pour the blended strawberries into a jar, then add the reserved strawberries, chia seeds and vanilla. Mix altogether and place in the refrigerator to achieve a more traditional jam consistency.

• Enjoy!

Notes:

• You can call it a day after the strawberries have cooked, and simply mash the mixture with a fork, then proceed with adding chia seeds and chilling before enjoyment commences.