July Bounty

July 6, 2009 at 11:46 pm Leave a comment

Eating seasonally at this time of year is amazing.  Just when you think you can’t stand another salad (a staple since April), wonderful new things come up to make it better. Last night’s garden bounty:  spinach, beet greens, and Genovese basil with green onions, and the last of the peas, plus feta, balsamic vinegar and olive oil.  French Breakfast radishes and the first of the beets– the white one is a Chiogga, which is very sweet (when it matures more, it’s supposed to have a bull’s-eye pattern).

mmm!

Plus, it’s strawberry season of course.  That means jam.

We combined recipes to make strawberry rhubarb ginger jam:

1 lb rhubarb, cut into pieces and cooked in hot (not boiling) water until soft
2 1/2 cups crushed strawberries
6 1/2 cups sugar (nik: “is jam a way of preserving food, or flavouring sugar?”)
1 1/2 Tablespoons fresh grated ginger
1 1/2 teaspoons lime juice
1 pack pectin

-make sure you drain your rhubarb well, or your jam will have too much liquid, and not set.  Stir in the strawberries, ginger, and sugar.  Heat, stirring constantly, until it boils.  Boil for 1 minute, then add lime juice and pectin, stir for another minute, seal in hot jars and process.

Strawberry_rhubarb_ginger jamand canned strawberries.  You’ve never heard of canned strawberries have you?  Neither had I, but found the recipe on a hunch.  This is an example of bad canning:  the head space (the air space on top) is too big in the large jar, but these won’t be around long enough for the extra air to be a problem.  The reason that the fruit floats on top is because I processed them too long.  That doesn’t change how safe it is, but it certainly won’t impress anyone.

canned_strawberries

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Entry filed under: Food, Garden, recipes and tutorials, Uncategorized. Tags: , , , , , , , , , , , .

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