This weeks Bread Specials: (Reminder: there is NO Saturday market this week!) Sunflower Seed Sandwich Loaf Dark Rye
It's been a week full of family time and strawberries! I went strawberry picking at Rocky Creek Farm with my Dad, uncle and my little cousin who are all here for a visit. The four of us spend a couple hours enjoying the beautiful place and picking the little red gems. We unexpectedly ended up with over 15 lbs of berries which basically dictated the rest of our day since they don't last and our freezer is tiny it was time to make jam! Homemade strawberry jam is one of my absolute favorite things. There is nothing else that preserves the flavor of summer like strawberry jam (maybe home canned peaches tie for the top spot in the summer flavor category that can be enjoyed in the winter). So if you have a surplus of strawberries that need to be dealt with immediately like ours here is my jam recipe for you:
Strawberry Jam 1kg organic strawberries 600g organic sugar Juice of two lemons
Wash and trim the berries. Put them in a large non reactive pot and add the lemon juice and sugar. I like my jam to be smooth so I use an immersion blender to puree the berries right in the pot, but you can also just cook them without pureeing if you like it chunky. Either way bring everything to a boil stirring constantly with a wooden spoon until it reaches 212F (if you live in Bozeman, 221F if you live at sea level). When foam starts bubbling to the top scoop it off and save it to pour over ice-cream later, it's delicious! Once the jam has reached the desired temperature ladle it into your sterilized jars, close with the lids and let the jars sit on the counter covered with a tea towel for a few hours until all the jars have sealed. This jam will be quite runny since strawberries are low in pectin. If you prefer thicker jam you can add an unpeeled apple cut into quarters placed in a cheesecloth to the pot. Remove it just before ladling the jam into the jars. If any of your jars don't seal keep them in the fridge and they should be good for about six weeks. Enjoy all winter long on toast, in yogurt or drizzled over vanilla ice cream!