Summer is here! I made my first jam of the season – a strawberry-fig jam. I used half organic strawberries and half conventionally grown. The sugar was organic, the figs and lemon juice were conventionally grown. I read Lucid Food recently, and have become increasingly concerned about pesticide use in my food. The organic sugar is a new thing for me as a result.
I made 10 lovely, sparkling red jars of jam. My husband did nearly all of the cleanup and did the second batch of canning all by himself. I supervised from the couch. The strawberry-fig combo is delicious. I used 9 cups of crushed strawberries (from 4 lbs of berries) and my 1 2/3 lbs of figs produced 2 cups of peeled, crushed figs. So strawberry is definitely the dominant flavor, but the figs add a subtle change to the texture and taste.
My plans include at least two other flavors: blueberry-nectarine and a triple berry made with cherries, wild blackberries and wild black raspberries. If I come across a fabulous stash of peaches again this year, I wouldn’t turn them down. But I am going to try to keep it simple and stick to only 3 or maybe 4 flavors. Especially since I still have over a case left from last year!
I’ve been quiet lately. Mainly due to traveling and computer problems. The resolution on my screen makes everything appear blurry. I can’t get it to be fixed and stay fixed. A large part of what I enjoy about blogging is sharing photos. I have more time over the summer due to a lighter work schedule, so I am hoping to share more of what I’ve been working on.