A few recipes daunt me as someone who wants to enjoy food and cook well: pastry, pie crust, meringue, dishes made of ingredients I don’t enjoy and therefore have no idea how to cook with (CHEESE), and jam. Strike one off the list now that I’ve sorted out how to make strawberry jam with a fair amount of ease. I say ‘I’ve sorted out’ but what I really mean is that I had a fabulous teacher (who IS a teacher) who’s done it for years. My mum-in-law. The day started out with a trip to the farmer’s market to grab ‘day old’ berries. Naturally, we were side-tracked a number of times. I can’t focus with all that fresh produce staring me in the face. Especially since the past two years have left me wanting for great fruit, veggies and baked goods. Two ginormous bags of beans, corn, tomatoes, potatoes, snap peas, cherries AND strawberries later, we were ready to head home.
Turns out, though requiring organizational skills and solid preparation, making strawberry jam is simple. Prep, wash, mash, measure, heat, add unreal amounts of sugar, boil, scrape, fill, seal, pop, and spread/dip/slather/drink the final product. We had a great time making it together and Lee had a great time eating it. Heck, we all did. On anything that MIGHT be appropriately slathered in heavenly strawberry jam. Which, generally, meant any carbish thing we could lay hands on.
Pretty much the only thing we didn’t consume under jam were the string beans. And boy there were a lot of them. We’ve been eating beans for days, and there are still more to go (not complaining, LOVE fresh veggies). But seriously, it’s a good thing we made jam. Or this house would stink.
The first HALF of the jam produced




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