Below: Chopping rhubarb picked from Shannon's abundant patch
Below: Berries being washed in my sink in prep. for hulling (removing the stem). My mom has a very old tool made especially for hulling strawberries. I just push a small teaspoon into the top of the berry and twist out the hull.
Our folks picked up the two flats of berries from a local farm in Langley. There is nothing like the flavour and colour of fresh local strawberries. You can tell they are not GMO as they definitely don't keep for long and need to be eaten, frozen or jammed very quickly.
Below: Some of our lovely jars of jam. The darker colour jars are the lavender infused and the lighter is the strawberry rhubarb.
Below: Some of our lovely jars of jam. The darker colour jars are the lavender infused and the lighter is the strawberry rhubarb.
For the Strawberry rhubarb we followed the recipe provided with the pectin.
To make the lavender infused jam, I packed two tea bags (designed for loose leaf tea) with fresh picked lavender, added to the strawberry mixture and let it infuse during the cooking and stirring portion of the process. I removed the lavender bags before putting the jam into jars. The flavour added is quite subtle.
If you have room in your freezer for freezer strawberry jam I highly recommend it. For freezer jam you don't need to sterilize or seal your jars or containers and it tastes more like fresh picked strawberries than the cooked jam. Often it is a little runnier than cooked jam and thus makes an amazing syrup for waffles or ice-cream.
Though I don't think we save money by making are own jam, it is satisfying to see the jars lined up on my shelf and know exactly all the ingredients that went into them. It doesn't hurt to support local farmers too.