Last fall, Adam and I created an apple day event with some friends. We ventured to an orchard for some pick-your-own apples, and returned home with a massive supply to create apple butter, apple preserves, and of course, apple pie. It was a great day.
Now that it’s officially summer (the 34°C temps outside tell me so), we invited some friends out to a pick-your-own strawberry farm, and followed it up by an afternoon of jam making. MmmMm, jam. Adam and I have a goal of making enough jam this summer to last us all year long.
We made two types of jam – one with no sugar using Pomona’s Pectin, and one standard “Old Fashioned” recipe, which used 5+ cups of sugar. Guess which one came out tastier?
I definitely want to try Pomona’s Pectin again – it allows for making jam with little or no sugar. That said, I think no sugar with these particular strawberries created a too tart jam. A bit too tart for me, at least, though it’s still a nice jam.
The sweet jam cooked for quite awhile, creating a bit of a caramelized flavour in the end, which was quite nice. Very sweet and yummy. Perfect for a morning slice of toast.
We also had one of Ms. Wat’s famous pies! Thanks, Emily!
Next: Raspberry Day!