Friday, June 20, 2014

Enough For Jam

Week 2 of the farm share and I brought home a bunch each of scallions, radishes, and Hakurei turnips, 15 garlic scapes, a bowlful of spinach, some komatsuna (that's what the long, bok choy like vegetable from last week was), a large bunch of kale, some dill, cilantro, and tarragon (most of which I promptly added to a small bottle of apple cider vinegar), and 3 quarts of strawberries.

Yeah, you heard right. 3 quarts.  The share distribution of berries has never been that large.  One quart, sure, but three?

They were pretty ripe so it was clear I needed to do something with them soon.  After consulting with the 12 year old who originally wanted a pie but acquiesced when it was clear I didn't have time to make a crust before dinner, we decided on a batch of jam.

Well after dinner, after the kids were in bed, and well after I should have been sleeping, I made a batch with those two quarts:  5 cups crushed berries, 1 box pectin, 7 cups of sugar.  It made 9 8-oz jars and a bit more.  We had a friend over after dinner who watched me do all this; he got to take a jar home.  It was almost too hot to carry!

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