It’s fresh strawberry season, which means we can eat them out of hand, freeze them, make pie, have a fresh fruit salad, drown them in cream, or make jam – sooooo many varieties of jam.
On this site:
Over at Food in Jars:
- Small Batch Strawberry Balsamic Jam
- Strawberry Maple Butter
- Honey Sweetened Strawberry Vanilla Jam(with Pamona’s pectin)
- Strawberry Ginger Jam (with pectin)
From Simply Canning:
Via Punk Domestics:
- Strawberry, Sage, and Red Wine Jam (doesn’t follow U.S. processing standards but sounds delicious, store in refrigerator)
- Strawberry Freezer Jam
- Strawberry Peach Jam
- Strawberry Cranberry Jam
- Plum Strawberry Jam
From the National Center for Home Food Preservation:
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