Earlier in the summer, when the strawberries were at their peak, I took a stab at berry preserves. By intention, these are strawberries and thinly sliced lemon peel packed in syrup and meant for serving over ice cream and waffles. I wanted to taste the freshness of summer in the midst of the Canadian winter and I’m not disappointed!
As delicious as they are, however, there was a void in my pantry. Carl is the ultimate peanut butter guy and I appreciate a warm slice of home-made toast with jam so I knew a batch of jam would be needed. Last fall, I did a peach-strawberry combination that was not entirely successful and I feared I’d missed the boat on berries. But while browsing at the Belleville Farmer’s Market, I came upon these beautiful ever-bearing strawberries!
I used this wonderful old recipe for Plain Ol’ Strawberry Jam. It’s been a delight for years and years. Because strawberries are naturally high in pectin, no added Certo or pectin is necessary. The ingredient list is short and sweet and so long as the correct temperature is reached, this recipe is virtually fool-proof. Whips up in a jiffy, too