Hello Readers!! Today marks my 200th blog post – can you believe it? Me neither. It’s been so much fun – I love sharing recipes with you. ….and since I have been up to my jam spattered elbows all afternoon making strawberry jam, I thought this would be a good time to share one of my very favorite posts with you. Strawberry season seems to be over in the blink of an eye, and farmer’s markets are full of these beauties right now, so it’s important to jump on the jam wagon before it’s too late. Making jam is easy and fun, and with a couple of tricks I’ve thrown in based on much trial and error, it’s a snap. So hope you enjoy – and thanks so much for reading this blog. I know there are a thousand other things competing for your time, and it means so much that you’ll spend some of your time with me. And without further rambling from me, here’s Number 200:
…. I cannot bring myself to tell you how many eons I have been making strawberry jam, but it wasn’t until the last three years that I figured out how to make it so that it tastes like fresh strawberries for the entire year. I’m talking about the cooked jam recipes, which I’ve always preferred over the less ‘set’ freezer jams. The secret? First of all, play a little fast and loose with the amount of fruit you use, and secondly – don’t use a canner if you are making cooked jam. Here’s the thing….canning jam does make it ‘shelf stable’, but after a few short months both the color and flavor start to deteriorate in a big way. Freezer jam always tastes like fresh berries, so I figured, “what the heck? Let’s make the best of both worlds”, and that’s what I did. It’s a whole lot less mess and effort, and a whole lot more flavor to boot. Come on along with me and check it out….
I must say that there are some things I can eat until I cannot move. This is one of them. Sweet, tart Hood Strawberries, filled with a Greek Yogurt Cheese & Strawberry Jam. Three ingredients and a little piece of heaven. How about we make some?