Sunday, June 22, 2008

Strawberry Jam!

There are few things that taste better on an early summer afternoon than a slice of fresh sourdough bread with butter and homemade strawberry jam. This weekend, my friend Wynne and I made a couple batches of strawberry jam with berries that we bought, for $23 a flat (8 quarts), from the Vang's (Crane Centennial Farm) at the Meridian Township Farmers' Market. The strawberries are not certified organic but the Vang's do not treat them in any way with harmful chemicals. They are sweet, juicy, and simply delicious. Caroline helped make the jam by crushing the berries with a potato masher (and her hands) and by stirring them as they cooked down. Wynne and I followed a traditional strawberry jam recipe that calls for pectin. Caroline and I made a third batch of jam using my friend Marge's strawberry jam recipe which is great when you only have a small amount of fruit and no pectin handy.

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