Throughout 2017 Marisa McClellan, author of the blog Food in Jars, is running a series of monthly canning and preserving challenges. I decided to participate in order to learn some new skills and make some recipes I might not normally gravitate towards.
The June challenge is jam, and while I didn’t make something new, I did make several jars of strawberry jam. I was very pleased to find that one of the orchards at the farmer’s market near us will allow you to pre-order flats of fruit, and the price was right.
I picked up a flat of strawberries (six quarts) and used five of them in three recipes:
- A double batch of the Strawberry Jam from Preserving with Pomona’s Pectin
- Honey-Sweeteneed Strawberry Jam with Sage from Preserving by the Pint
- Strawberry Syrup from Food in Jars
I’ve made both the jams before – the honey strawberry is particularly good with cheeseboards, but as it turns out I still have several quarter pints of that from last summer, so all of these jams were canned in either pint or half-pint jars.
The syrup was new for me. We’re drinking a lot of what we call fizzes – sparkling water with something added for flavor. Dave likes fresh lime juice with bitters, and I’m partial to the pomegranate shrub. I’ve recently also made a rhubarb ginger syrup that’s delicious, and so I wanted to try strawberry as well. It was very easy to make, and made quite a lot.
I still have some catching up to do for the Mastery Challenge – I didn’t do April (quick pickles) or May (cold-pack method) but I’ll make sure to hit those in the coming weeks.