For the love of strawberries
I start dreaming of strawberries in January, so my family gets very excited when they finally arrive in May!
We eat whatever is fresh and in-season.
This year, we made homemade strawberry honey, homemade strawberry jam, homemade strawberry kiwi jam, homemade strawberry ice cream, homemade strawberry milk and strawberry shortcake, all in two short days.
I love the tradition of getting local organic strawberries every year, then making all of these delicious strawberry dishes!
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Making jellies and jams with the seasons not only provides delicious food, an additional benefit is that you know exactly what you’re eating and its origin.
My grandmother, Mama Lois, made this recipe when I was growing up. I believe it’s the easiest canning recipe we do.
We use our strawberry honey (heated up or at room temperature) on pancakes (in place of maple syrup) and on ice cream. We stir it into plain greek yogurt to sweeten it. It’s a deliciously sweet strawberry syrup, I hope you enjoy it as much as we do!
Canning and Canning Tools:
‘Canning’ has a reputation of being difficult, but it is really not that hard to do. It does take some prep time and some planning, and it’s helpful (and more fun) to do this with a friend – I do this with my mom. But, truly, it’s not hard.
And pulling out jars of your homemade jam to eat all year long is a fantastic feeling!
I use this Serrated Tooth Edge Manual Food Chopper to chop strawberries, nuts, cabbage, and more. It’s one of my favorite kitchen tools! (Do not use a food processor, it does not work.)
It’s great to start canning with jars that come with their own lids. Because I do this every year, I recycle the jars by using them as drinking glasses for the family or I buy the plastic twist-on lids and store leftovers in them. When I have enough jars, I save them for making jellies and jams next year, then I buy the lids separately.
Comment below: have you ever tried canning?
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