Being of a certain age means we Gourmandistanis often have to suffer what many in our cohort still call “Modern Rock,” as if the era which created Kajagoogoo ended hard-edged rockers forever. (Despite the nauseatingly endless careers of the Stones and Aerosmith, there are those who argued that it did.) We are also too often in close proximity to people who still believe crappy California surfer-style shorts look good on them. Some of these happen to be the same people. We feel especially sad for them.
We don’t have that many fond memories of the 1980s. We both voted against Reagan each time we had the opportunity, and spent the better part of the decade trying to ignore how white people were becoming increasingly obnoxious (heading toward this) by doing things like moving to Indianapolis (pretty much the worst possible solution), getting married (much better), hosting parties, going on long bike rides and watching Max Headroom.
Another method of making it through the madness was turning to Camille Glenn’s The Heritage of Southern Cooking, a volume we’ve mentioned often here. Unlike our CD collection and 8-bit Nintendo, Glenn’s cookbook is one ’80s relic we’ve kept around the realm, and we’re happy we’ve held on to it. (Though to be truthful, Michelle does at times still pine for the simple pleasures of Super Mario.)
As it is once again strawberry season we’re starting to restock our freezer with preserves, and Glenn’s small batch recipe still wins as the simplest, most flavorful way to put up fresh berries.
Glenn (like Michelle’s mother) prefers whole berries swimming in sweet syrup, but Michelle likes to cut her strawberries into smaller pieces for a better syrup-to-strawberry ratio. Steve, of course, does not care which way it’s prepared, as long as someone is ensuring he has enough jam to get through the winter.
While we sometimes wander off to explore other fruit preserves, we keep returning to this sensible solution, one of the only to arise during the days when Arthur Laffer was taken seriously. (He is a joke these days, isn’t he? Please tell us he’s a joke.)
If you crazy kids really want to get all gaga over the 1980s, we suppose we can’t really put a stop to it. Just remember that along with Arnold, there were also a number of Poindexters gnawing up the Constitution to support some coked-up jungle rapists—something you might want to remind the next portly Parrothead you run into.
Strawberry jam, though, is still delicious, as is this tune—something that very much sums up how we felt about “Morning in America.”
STRAWBERRY JAM
(adapted from Camille Glenn’s The Heritage of Southern Cooking)
- 1 lb. (about 1 quart) strawberries, hulled and sliced
- 2 c. sugar
Put sliced berries in a heavy saucepan. Stir 1 cup of the sugar into them. Allow to marinate for about 5 minutes.
Bring berries and sugar to a boil. Cook, skimming foam, for about 5 minutes.
Add remaining cup of sugar, stirring. Boil until jam reaches 220° F.
Remove pan from heat. Pour jam into a bowl and let stand overnight. (Glenn recommends that you make batches of jam no larger than as set forth here “to maintain the short cooking period so vital to fine preserves.” If you want to make another batch or two, you can do so and add to the bowl.)
The next day, pour the jam into sterilized jars and (if you want) process in a hot water bath, or (as we do) simply freeze.
Gourmandistan 
Your jam looks wonderful! Such beautiful color!
Every time I make strawberry jam, it doesn’t seem to ever jell. I’ve added lemon juice, which didn’t seem to work. Someone recommended tossing in an apple core. Have you tried that?
Thanks, Daisy! No, I haven’t tried the apple core. I have used lemon juice, but I don’t think it makes much difference. I like it runny, so I don’t care. 🙂
🙂 I’ll try the apple core one of these days and report back!
Personally I like purple color very much. The plating looks gorgeous.
It did turn out rather purple, didn’t it?
Excellent rant. I’d happily forgotten Kajagoogoo until you mentioned them – spoilt my morning. The picture of the strawberries in the bowl is very nice indeed. What or who is a Parrothead?
Overly enthusiastic Jimmy Buffet fans.
Ah, lovely trip down Memory Lane….save a jar for me
Reblogged this on fiverrearn.
Love the photos!!!
Old or new? 🙂
Yum Yum! I love strawberry jam and with soo many berries in the farmers market I think I´m going to make a little soon. Great recipe!
Excellent idea!
Nice photos and a really nice looking strawberry jam.
Thanks, Karen. They’ll be up your way soon!
A very enjoyable read, and I just have to observe how brave you are to post photos of yourselves in the 80s.
Luckily I didn’t have giant hair. But, as the bottom shot demonstrates, I did have some giant shoulder pads.
The cut-off t-shirt in the biker pic is the best! Ah, the 80s. I believe I had a Frankie Goes to Hollywood shirt myself.
I must try the jam recipe. It will be the season here soon.
I know. Isn’t it a hoot? It’s too small to see, but Steve’s is The Clash.
Lovely looking jam. It is a bit worrying that a cookbook from the ’80s is considered a relic. The ’40s yes. But the ’80s…
I dunno, Conor, it seems a mighty long time ago. 😉
Very nice post! Great photographs and narration! Jam looks delicious.
Thanks much! I’d forgotten we were ever so young.
What’s wrong with surfer shorts???
Oh, pay no attention to Steve. For someone completely uninterested in fashion, he has all sorts of illogical though deeply held clothing rules. 😉
First that jam is gorgeous — the first picture is killing me it’s so pretty! I want to run away with that slice of bread. And second: Super Mario! I love love love that game. In fact I still have an old Nintendo just so I can play it. I go through phases where I’ll play for a few hours a night for a week or so, then give it up for a year. But I always come back!
Aw, thanks! I completely lost interest in video games once they became so realistic. Which is probably a good thing, as I’m getting too old to stay up all night hopping from tree to tree and battling my way through dungeons. 🙂
Ahhh, the 80’s.. I remember.. well, let’s not go there, shall we? Let’s just focus on the beauty of that jam on your slice of bread.. it must have tasted fabulous?! xx
But, Smidge, those shoulder pads were such great resting spots for (heavy) purse straps!
Okay, you win. “… white people were becoming increasingly obnoxious…” Ha! You are way funnier and braver than I am. I would never dare to put links to Pat Buchanan and Arthur Laffer in the same post. The cycling shot reminds me of the poster for the movie with John Travolta and Jamie Lee Curtis about aerobics clubs. Weren’t you supposed to work leg warmers in there someplace? Great post. Ken
Leg warmers, Buster Poindexter (the other evil ’80s Poindexter), Wolfgang Puck…far too many choices for mockery. Glad you enjoyed it!
Love this post! Gosh, what an excellent summation of the 80s. The Devo link made my day. This is exactly how I make my strawberry jam. 😀
Thanks, Susan! It was a beastly era, but there was some good music for sure.
Though I was but a wee one during that decade, I can still appreciate the sentiment. Jealous that it’s already strawberry season for you! The jam looks scrumptious and deserving of only the best bread and butter.
Thanks, Emma! I bet the berries will be your way very soon, given what my New England friends keep telling me about the warm weather this weekend.
This reminds me in a place in the Philippines where I grew up, strawberry jam is their specialty and we never run out of them 🙂 Nice with butter and freshly baked bread
You guys have the most interesting mix of foods. 🙂
Gorgeous strawberry jam! Thanks for reminding me to get started in making them for later. I’ve been using the “extra” strawberries for smoothies. I better get started in jamming. Oh….and I enjoy cookbooks from all times…old, new, modern, antique….I read them all like novels! 😀 Thanks for sharing.
Thanks so much, Amy. The season is short. Carpe diem!
Beautiful jam! I’m missing strawberry season already… 🙂
Oh, no … is it over?