I am going camping this weekend with my foodie camping friends, and I assigned myself appetizers. I always like baguette slices dipped in melted brie with pepper jelly on top, so I figured that would be a good one to try to make over the campfire.
Not only am I going to try to make it over the campfire, I decided to make my own jam for the first time in my entire life. And whoah, it is good. It is so good, in fact, that I made another batch so that I can give some to a friend this week. And I don’t even eat jam!
Adapted ever-so-slightly from For the Love of Cooking.
Strawberry-Jalapeno Cast Iron Skillet Jam
Makes: 1/2 pint
Prep time: 10 min
Cook time: 30 min
- 16 oz clamshell ripe strawberries
- 1/2 c granulated sugar
- Juice of 1/2 large lemon
- Zest of 1/2 large lemon
- 1 jalapeno
- Rinse strawberries, cut off green tops, cut in half lengthwise (or fourths, if they are very large).
- Rinse jalapeno, cut in half lengthwise and remove seeds and pulp. Dice very small.
- Place strawberries into cast iron skillet (I used my no. 8 Griswold Slant Logo EPU – it’s 10.5″ in diameter). Add jalapeños and sugar.
- Zest 1/2 of a large lemon into the skillet, then juice 1/2 lemon over the mixture in the skillet.
- Heat on low, stirring frequently, for about 30 minutes. Once you can move the mixture to the side of the pan and have it not run back, it’s done!
- Remove from heat. Let cool slightly (about 5 minutes).
- Pour into half-pint jar. Let cool. Once cooled, cover tightly and place in refrigerator.