The girls were out in the garden first thing Friday morning to pick the strawberries before it got hot outside.
They also picked the snow peas, which have just been ready to harvest in the last week or so. We love eating them as a raw vegetable and always anticipate them with eagerness.
They also picked the snow peas, which have just been ready to harvest in the last week or so. We love eating them as a raw vegetable and always anticipate them with eagerness.
Since the strawberry harvest was so plentiful, I tried a couple of new-to-me recipes. I was going to make freezer jam but I bought bulk pectin in Shipshewana and it didn't have instructions for freezer jam, only a processed jam. So, I consulted my old Ball Blue Book-and still ended up making processed jams.
First, I made strawberry-rhubarb jam. Our rhubarb isn't young and tender by the time the strawberries are ready, but it seems to work anyhow.
The second recipe I tried was for Strawberry Butter. I've made peach, pear, and apple butters in the past and have found that they are basically the fruit with a lot less sugar than jam, with very little else added. The strawberry butter has a little lemon juice added.
Between the two recipes, I have a dozen jars of processed jam plus some of each type in the refrigerator to use. My family has voted each recipe a winner.
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Those berries looks WONDERFUL!!!!!!!!!!!
ReplyDeleteCan you share the recipe for the berry butter?
Kathy,
ReplyDeleteHere's the recipe:
Strawberry Butter (from the Ball Blue Book, edition 32)
2 qts. strawberries
2 cups sugar
2 tablespoons lemon juice
Wash and hull berries. Press through a sieve or food mill. Measure 5 cups of puree; add sugar and lemon juice. Let stand 2 to 3 hours. Bring to a boil.
Reduce heat. Simmer until thick, about 1 hour, stirring occasionally. Pour hot into hot jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 3 half pints.
**I cooked it almost 2 hours and got close to 6 jelly jars. It is still thin, compared to regular jam, but we will use it on muffins, pancakes, and waffles so a thinner consistency is fine for us.**
Holy cats sis! That's a lot of berries! Dogone it, I want to plant some berries too now. Where did you get those cool trugs?
ReplyDeleteYour own wonderful berries! That is so cool! Our strawberries are done for the season. So fast they come and go.
ReplyDeleteMMMMmmmm, sounds yummy. Can you send some my way?
ReplyDeleteWe had a very sad strawberry season this year...last year was wonderful but this year too much rain! boo hoo! I did manage a few jars of jam, but I love fresh strawberries and our homegrown and local grown are divine! Not like store bought at all.
ReplyDeletePlease do share the recipe for strawberry butter...sounds yummy!
oops - I commented before reading the other comments! Thanks for the recipe! :)
ReplyDelete