Our CSA, Harmony Valley Farm in Viroqua, hosts a Strawberry-Picking Event each year. Members are allowed to pick two quarts for free and then pay a small fee for additional quarts; this year, Andy and I picked fifteen quarts. We had intended to pick more, but leaning over strawberry fields all day is hard work!
We froze several bags for winter strawberry-pancakes or smoothies, but the preservation method with which we had the most fun this year was canning. Andy adapted a strawberry jam recipe to can both Strawberry-Ginger Jam and Strawberry-Lavender Jam. The Strawberry-Ginger Jam has the perfect balance of flavors, while the Strawberry-Lavender Jam didn't have enough lavender.
We were left with several quarts. We want to keep this batch for the winter, but it is hard to keep our fingers out of the jars!
2 pounds fresh strawberries, hulled
5 cups white sugar
2 tablespoons vinegar or lemon juice
1 pinch salt
1 inch ginger root, sliced
- In a large pot, combine the strawberries, sugar, and vinegar (or lemon juice). Put the sliced ginger root in tea infuser and drop it into the pot. Bring to a boil 220 degrees). Stir continuously for 15-20 minutes.
- Put the mixture into sterile jars, leaving 1/2 inch head room at the top. Seal. Process the jars in a water bath for ten minutes. Once you open a jar, it must be refrigerated.