It’s strawberry season and it kind of crept up really fast. Then again the first quarter of this year has went by rather quickly for me. On thursday, my mom brought me two of these buckets from a local farm and all I wanted to do was make jam.
Last year I didn’t get to preserve any strawberries as I picked up canning late in the summer. I’m thankful that I just bought (only non food purchase besides light bulbs this week! yay me! okay sorry… ) a new canner before the strawberries came. Last summer I picked up a huge 21 quart one and found it to be too big for what I needed. At least right now. So an 11 quart came home with me. It’s perfect I think.
For the first batch, I made a strawberry, balsamic, and black pepper jam. Which you can find the recipe for here. I want to drink it. The consistency and texture are just what I want from a jam. Just sweet enough with the pepper having a little bite at the end. I am really going to need some good cheese to try with it. Might even mix a spoonful with some olive oil for a dressing over a mixed herb salad. The recipe made about four and a half 4 oz jars. Think I may just have to make another batch before strawberry season ends.
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Wow, I wish strawberries were in season around the PNW! I think I have to wait until about July to even think about making strawberry jam…I’ll just have to stare at your pictures and salivate over them until then. Yum!
Aww I’m sorry! I’m a tease, I have more to post about
Thank you for visiting my blog as well, I’m going to check ours out as soon as I have more time.
this jam sounds amazing…can’t wait for strawberry season to get here!!
Glad you liked Alex’s recipe. It’s a real winner, and sensational with goat cheese. I can hardly wait until strawberry season arrives here in Toronto to make up another batch for myself.