Posts tagged ‘jam’

May 20, 2012

Precious Little | Strawberry Peony Jam

It’s the time of year that it’s hard to pin me down.  I’m outside.  Busy in the backyard, planting, weeding, sitting, contemplating.  I just want to be outside.  Watching for the return of Chestnut.  Seeing if we have any new baby rabbits in the yard.  I just find so much peace there, that you’re hard pressed to get a post out of me.  I have better things to do.

Because of this I was there, in the backyard, when the peonies bloomed this year.  They are my absolute favorite flower: profuse, heavy blooms; heady fragrance.  I turned the confetti of abundant petals into syrup.  I did this last year, but not as adroitly.

Marry to this that I went strawberry picking with friends last week.  And 17 pounds picked meant there was certain to be some jamming.  Did there happen to be some master pastry chefs along?  Why yes, there were.  (Thanks, B.)  So I asked them how to incorporate my peony syrup into the jam that was sure to follow all that picking.   Add the syrup at the last minute, they said, to keep all the flower essence.   But of course.

Ten cups of strawberries

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June 22, 2011

Strawberry Week | Jam, Two Ways

As you might remember if you read this blog with regularity, I picked ten pounds of strawberries over the weekend.  This left me with plenty to jam.  Plenty.  Especially since I’m (gasp!) kind of a novice canner.   Between picking and managing a boisterous Cherub, I chatted with a very sweet friend, Jenn (editor of the tremendous Greener Grocer newsletter) and she told me she had recently made some great strawberry balsamic jam.  Well, that’s right up my alley.

She kindly forwarded me the recipe.  I decided I’d do that (a recipe that is pectin-free – Demeter is convinced I don’t need it) and a strawberry rhubarb jam using pectin (I’ve been told by Rachel at Hounds in the Kitchen that Pomona’s is the best kind to use).

The strawberry balsamic with pepper is a jam purist’s dream.  Lots of low simmering, pleasurable skimming, and

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