But last week there was a giant batch of strawberry jam that I feel ought to be commemorated, if only because it was a giant batch of jam. One of the farmers at the market was selling off most of his strawberries as 'seconds' because they'd been damaged by rain. A $10 bill bought me 15 pounds of bruised berries.
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And so I made jam. There's not much to talk about as a recipe; hull the berries, slice the larger and quarter the smaller ones, add sugar and pectin (I used Sure-jell light pectin
A lot of jars. I think I got 24 half-pint jars, with another pint I just put into the refrigerator because I was tired of boiling jars, and also because certain very large Vikings are like very small boys, who love strawberries and strawberry jam but do not love waiting.
R.S. Ward
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