Easy Strawberry Jam; A Day at the Market

Strawberry  jam

The fruits of my efforts

Cookig strawberries for jam

Fresh strawberries boiling away

Great day today at the local farmer’s market.  Missed the rain, got a parking spot, saw scapes for the first time and learned how to peel beets.  I had been doing it wrong. First of all, scapes, I learned from Reginald, author of Ceramic Canvas,  are the buds of the garlic plant before it blossoms.  I bought some, of course, simmered them in water and then sauteed them with beets in a little butter.  One of the vendors enlightened me about peeling beets with ease.  Steam them until tender, cool and then use your fingers to rub the skins off.  Works perfectly.  I used disposable gloves. Couldn’t resist the wonderful strawberries.  Made Ina Garten’s simple strawberry jam.

Easy Strawberry Jam

3 pints fresh strawberries

3 cups superfine sugar

2 T orange-flavored liqueur

1/2 Granny Smith apple, peeled cored and cut into a small dice

1/2 cup fresh blueberries

Rinse strawberries under cold water.  Drain and hull.  Leave small berries whole, cut larger ones in quarters or halves.  Place in a heavy Dutch oven and toss with the sugar and liqueur.

Bring to a boil over medium heat, stirring often.  Add apple and blueberries and continue to keep at a rolling boil until temperature reaches 220 degrees.  This will take 25 to 35 minutes.  Be sure to stir from time to time and skim and discard any foam tha rises to top. Let cool and then store in glass containers.  Refrigerate.  Should keep for at least 2 weeks, but you and your friends will consume it before then.


Garlic scapes




New pickles


Glorious strawberries


Greens galore




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