I’ve been working like a feen to get my strawberries picked and put-up. They won’t last forever and capturing this beautiful summer time taste in a jar is a perfect way to enjoy it all year long!
I finally broke down and bought Pomona’s Pectin. I’ve tired of standing over a hot stove for an hour + cooking up jams & jellies the old fashioned way. I’m confident now that I can do it if I have to. Testing it with a spoon to perfection. But having Pomona’s Pectin has made my life a bit easier and since starting to “work” whipping up items for England Acres Farm Market every week….well, I’m pooped! (the new site for England Acres is completed and almost public…please check back!)
My first batch of jam using Pomona’s Pectin was lets say not a good experience. I didn’t read the instructions COMPLETELY before starting….a typical case for me….I usually just skim scan things and figure it out….most of the time by the school of hard knocks!!! I was left with a batch of unsellable strawberry jam. It was thick like jelly but with fruit. I’d thrown in a couple vanilla beans so the flavor is out of this world! I also was using a new puttin-up book that let’s just say…..leaves a lot to be desired of….and I won’t link you to it! I won’t carry it in my store either!
I stuck it in the fridge and thought I’d use it up myself in a couple years!
I pulled out Jackie Clay’s, Growing & Canning Your Own Food. I figured that I’d go from a book where the a “youngster” that didn’t have much experience, to Jackie, who is as trustworthy in all things canned as the day is long!
I put up a new batch of Fresh Strawberry Jam that is now on the shelves at England Acres Farm Market and I don’t think it will last long! The flavor taste just like you’re in my garden eating berries. So absolutely delish!!!
In Jackie’s puttin-up cook book, I came across the answer to my flopped jam…..Strawberry Muffins!
I’m not going to post her recipe since she’s worked hard to compile such an excellent puttin-up book. But let me just say, since I can’t eat them due to the eggs….the response in my house was…
YUM!
I made two batches, one for the Market and one for my family. And since I only had enough muffin holes for 18 muffins…I made the rest into a cake.
Muffin Cake!
It needed 10-15 more minutes baking, but other than that…..the same response.
YUM!
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Your jam looks amazing!! I wish we had strawberries this year…it will be June in 2 days and we’re only now starting to see the BUDS of flowers. I think only having 1 day above 70 degrees since October hasn’t helped
.
I wish we were out your way and I’d pick some up!
Blessings!!
Hey Sandra! Would never have thought you doused your jams with a little sherry! Mary Jane does advertise a lot about her gel mix….it’s probably similar to the Pomona’s. There wasn’t anything wrong with the Pomona…it was me and reading the directions!!! Whenever I have those moments when I shake my head and think they’ve messed up again in printing directions….I should ALWAYS stop and re-read!!!! Have a good day baking…I’ve gotta pick more berries this morning and get a few more seeds in.
Vanilla and a splash of sherry are my “secret ingredients” to a lot of sweets I put by. Both brighten and highten flavors to a higher level.
Mary Jane’s farm sells a pectin that is supposed to be far superior to regular store brand. Although I’ve not yet used it, it’s on the to-purchase list and try.
The bread looks tasty; think I’ll make some banana bread today and, perhaps, even some strawberry bread. You’ve inspired me!
Hi Jill! That’s for visiting. I’m glad to have met you and Caroline! Love what you are doing in the city!
Hi there, I came to you through boho farm and home, good to meet you and you have a lovely blog! Love everything about it!