Summer In a Jar
It is that time of year again,yes, to put summer in a jar. For those of you who have been growing gardens you know it very well. The garden is ripening and you have run out of friends to share your harvest. The lost art of canning is making a come back or so I have told. For many of you who knew nothing of canning growing up but some of us were lucky enough to have mothers and grandmothers who "put up" summer fruits and vegetables. My friend Cindy got a head start and has already made strawberry jam and shared it with me. I recently used my jar for breakfast when I entertained the family a few weeks ago. I was surprised how wonderful it tasted. It tasted just like strawberries used to taste. The richness of the flavor of strawberry was very intense and everyone who tried it on their toast or bagels commented on it. She had used her mother's recipe and was very excited to carry on the family tradition. Her mother died two years ago and it was a way of making a tribute to her mother's memory. A smile filled her face when she said that it was her mother's recipe and that her mother would be proud.
Cooks Illustrated (americastestkitchens) recently highlight strawberry preserves. Here is what they said, "Properly balancing sweet and tart makes the difference in a winning preserve.
Trailing only grape jelly, strawberry preserves are America's second-favorite spreadable fruit. We rounded up eight nationally available brands of strawberry preserves and headed into the tasting lab to see which one we liked best. Two familiar names, Welch's and Smucker's, were our big winners. Our tasters preferred these brands because they didn't taste too sweet, and they packed big, distinct strawberry flavor. Interestingly, Welch's and Smucker's preserves contain more total sugar (from the fruit as well as sugar and/or corn syrup) per serving than most other brands, and yet they weren't perceived as too sweet."
One of my favorite blogs is jellypress. If you go there you will see that these "girls" are trying to do what I want all of you to do....discover the recipes that made your traditions while having fun. The art work is another reason just to visit the site and see what is new.
The reason I highlighted them in this article is that they too have discussed Jam in their post "Sugar and Heat for Your Jam." Their discussion and recipes are there for you to see. The big question was about the amount of sugar you want to add or can it be replaced with pectin.
PS As I have highlighted before, my family went to the fruit markets (not growing our own fruit or vegatables) purchasing them and then canning. I have see farm stands recently loaded with fresh goods from the fields. There are new farmers markets all over the place. Buy if you can not grow things your self but remember to bring the kids into the kitchen to be a part of the process and be part of the memories you are making.
Cooks Illustrated (americastestkitchens) recently highlight strawberry preserves. Here is what they said, "Properly balancing sweet and tart makes the difference in a winning preserve.
Trailing only grape jelly, strawberry preserves are America's second-favorite spreadable fruit. We rounded up eight nationally available brands of strawberry preserves and headed into the tasting lab to see which one we liked best. Two familiar names, Welch's and Smucker's, were our big winners. Our tasters preferred these brands because they didn't taste too sweet, and they packed big, distinct strawberry flavor. Interestingly, Welch's and Smucker's preserves contain more total sugar (from the fruit as well as sugar and/or corn syrup) per serving than most other brands, and yet they weren't perceived as too sweet."
One of my favorite blogs is jellypress. If you go there you will see that these "girls" are trying to do what I want all of you to do....discover the recipes that made your traditions while having fun. The art work is another reason just to visit the site and see what is new.
Jellypress is about Nancy and Laura having fun with what they love: old recipes, art, and ideas--as we find them in our modern lives.
Yes, all the artwork on Jellypress was done by Nancy. Go to the Jellypress Art page.
The reason I highlighted them in this article is that they too have discussed Jam in their post "Sugar and Heat for Your Jam." Their discussion and recipes are there for you to see. The big question was about the amount of sugar you want to add or can it be replaced with pectin.
PS As I have highlighted before, my family went to the fruit markets (not growing our own fruit or vegatables) purchasing them and then canning. I have see farm stands recently loaded with fresh goods from the fields. There are new farmers markets all over the place. Buy if you can not grow things your self but remember to bring the kids into the kitchen to be a part of the process and be part of the memories you are making.
this is really the only way I know to add a comment to my own posting...In the September issue of Food and Wine the highlighted Storing Summer in a jar. The idea they talked about that is really worth sharing to eat locally and when you can you can use the items all year long especially when the foods are out of season. Go to foodandwine.com/store-food
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