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!
Strawberry-Ginger Jam
2 pounds fresh strawberries, hulled5 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.
YUM YUM...OHHHHHHHHHH HOW I WISH WE LIVED CLOSER :((. We would all enjoy watching and participating in this exciting journey with you. It looks like you guys are having a blast with all your experimenting. I so wish I could be there to join you. If I wasn't so crazy with my three littles we'd love to do the same thing. I know I will be a gardening freak when I start...Just need to get my babies a bit more independent to find the time to do so. Keep up the posts. I love it! Way to go guys!!!
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