2poundswhole California strawberriesstemmed (include a few slightly under-ripe berries)
1½cupslight brown sugar
1½cupsgranulated sugar
2lemonsends removed, halved lengthwise, seeded and thinly sliced
1cupChampagne vinegar
1/3poundfresh gingerpeeled and grated
1Tbspground toasted cumin seed
1Tbspground cinnamon
¼tspground cloves
Several scrapings of nutmeg
1poundsmall California strawberriesstemmed and quartered
Salt and freshly ground black pepper
½tsporange blossom wateroptional
Instructions
In a large saucepan, mash whole strawberries and both sugars with a potato masher to release juice. Cook over medium heat, stirring, until sugar dissolves. Add lemons and bring to a simmer, stirring constantly. (Add a bit of water if necessary to avoid scorching.) Add vinegar, ginger, cumin, cinnamon, cloves and nutmeg. Simmer briskly, stirring frequently, until mixture is thick, dark and flavorful. Add quartered strawberries; remove from heat.
Season with salt and a generous amount of black pepper.
Cool; stir in orange blossom water, if using.
Notes
This jam is great served with fresh goat cheese, zaatar crostini and curly cress.