One of the best parts of going to the Farmer’s Market in the Spring is being able to buy fresh strawberries. For the last 3 Springs, I have been making fresh strawberry jam which has become one of Adam’s favorite things (he begs me every year to make fresh jam and every year for the last 3, I have). Today I am blogging about that 😀
I went down to North Carolina about two weeks ago to be with my family for Mother’s day. I wanted to make a fresh strawberry pie so we headed to the local Farmer’s Market to pick up strawberries. We ended up with about 16lbs of strawberries… yeah… it was unintentional but anyways we had strawberries galore! The problem with having these many strawberries is: A. storage and B. they were so ripe they were only going to last for like 3 days… After preparing two large strawberry pies, I got to cooking! Lucky for me, my brother has a large crock pot so I made two large batches of strawberry jam and used every strawberry up!
Slow Cooker Revolution (p.300 Fresh Strawberry Jam)
Storage: I store the jam in clean glass jars and freeze the extra jam until its time to use it. According to the cookbook you can freeze the jam for up to one year however it doesn’t last past 6 months here 😉 I don’t know how to do canning (I know, nothing Google can’t answer but I just haven’t made the time to find out).
Crepes. I followed this Basic Crepe Recipe (no modifications)