Summer is finally here and I am fully in jelly-making-mode. I want to preserve all the delicious flavors of summer in a hundred different ways.
Recently, I’ve been busy with rhubarb and elder flowers, and now strawberry is where it’s at. This Spring I preemptively prepared a strong tee made from freshly picked sweet woodruff on one of my hikes bc it pairs wonderfully with strawberry.
It’s hard work picking strawberries, and I have really soar thighs today from crouching through strawberry patches for 2 hours. It was well worth it however! Ironically, there were so many people who passed by us and we continuously heard “there are no more strawberries left to pick”. I guess they don’t know that you really have to get down on your hands and knees to find them hiding in the shade of their own leaves.
As you can see from our bounty, we picked quite a few white-tipped strawberries. We did this on purpose since partially ripe berries have a stronger more intense flavor, and when made into jams and jellies the flavor come out better.
I spent an hour plucking off the green tops, but it was well worth it – the smaller the berry the more flavor that is jam-packed inside. And, of the nine pounds of berries I made strawberry jam, strawberry-sweet woodruff jam, strawberry-tarragon jam, strawberry-kiwi jam, and strawberry-chocolte-mint jam. A little goes a long way and there are so many combinations. Another favorite of mine is strawberry-pineapple jam.
No matter what combination of fruit I use, I always use a 3:1 ratio of fruit to sugar, and top off each boiling pot with the juice of a freshly squeezed lemon. Get out and get jamming to preserve the flavors of summer!