Tempted By the Fruit of Another

A few weeks ago we went strawberry picking. After strawberry limeade, shortcake, and five pounds in the freezer, I was pretty sure I had my fill of bulk strawberries for the season. Then I stumbled upon these little beauties at our local farmers market.

Go ahead, try one, the berry mistress taunted. So I did. Thirty five dollars later I boasted eight more quarts of the best damn strawberries I have ever tasted in my life. Hands down.

I paraded them through the market like the Pied Piper, their heady aroma my magic flute, surrounded by throngs of hungry children and parents seeking out samples from my flat.

Home was no better. Note the look of pure ecstasy on both Bean and Roo's faces.

But, as if often the case with the tenderest and tastiest of berries I had to work fast if I wanted to preserve this perfect burst of summer. And preserve I did. Meet my new canner.

Before I give it to you, a few notes about my recipe. The original Better Homes and Gardens recipe called for whole pink peppercorns not crushed black pepper. I had a couple of issues with pink peppercorns, the first being that our "close" grocery store didn't have any and after purchasing the berries, the canner, accessories, and jars, I wasn't particularly motivated to seek them out. Second, I don't think I really want to bite into a whole peppercorn in my jam, but that's just me. Hence the cracked black pepper. The lazy woman's substitution worked quite nicely in my opinion and gives the jam a subtle kick.

Canning, like baking, is precise. I am by no means an expert canner but I took my chances by also reducing the sugar by one cup. The thing is, before I made the balsamic pepper-laced jam, I made some plain strawberry jam from the same berries using the full seven cups of sugar the original recipe called for. Even my six-year-old deemed it way too sweet. So, throwing caution to the wind, I reduced the sugar here and lo and behold, the jam still set beautifully.

If like me, you're somewhat new to canning, here's some great basic canning info to get you on your way.

Balsamic Strawberry Jam with Cracked Pepper
Adapted from Better Homes and Gardens Can It!

12 cups strawberries
1/2 cup balsamic vinegar
1 1.75-ounce package regular powdered fruit pectin
1/2 tsp butter
6 cups sugar
1 tbsp cracked black pepper

1. Place about 1 cup of berries in a large bowl and crush with a potato masher. Continue to add berries and mash until you have 5 total cups of crushed berries. Place berries in a large heavy pot. Stir in vinegar, pectin, and butter. Bring to a full rolling boil, stirring constantly. Stir in sugar all at once. Return to a boil, and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off any foam with a spoon. Stir in cracked pepper.
2. Ladle hot jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe any goop off the rims and place the lids and rings.
3. Process the filled jars in a boiling water canner for 5 minutes timing from when the water returns to a full boil. Remove jars from canner and cool on wire racks or a dish towel for 12-24 hours. Makes about 10 half-pints.

Strawberry Picking

'Tis the Season. Strawberry season, that is.

This weekend we made the trek to Olive Berry Acres in Mazon, IL, where despite our kooky Midwest spring of 80-degree March and frosty April, they have fields bursting with ripe berries and plenty of buckets at the ready! At least they did this past weekend. My apologies if you missed the show. It happens so fast. 

The farm is a charming spot to spend a summer morning but don't forget the sunscreen. There's not much shade to be found in a strawberry patch. Luckily the munchkins were adequately slathered and hatted and Mufasa is impervious to sun, or so he claims. But I missed a spot on my own shoulder and learned the lesson the hard way.

We managed close to eight pounds of strawberries in about an hour. Not bad considering each and every berry Roo picked required a thorough inspection by mom or dad before going into his bucket. His rules, not mine.

Looly, Bean, and Roo are seasoned strawberry pickers at this point and don't require the coaxing and cajoling I needed to meet my quota as a child laborer in the fields with my mother. They're happy to pick and pluck as long as they can snag a few juicy bites along the way. The raspberries, however, proved a bit trickier.

I'd forgotten the thorns. With no jeans or long sleeves for the troops, raspberries were up to me and I have the Paris Metro map in blood on my forearms to prove it.

And since our city kids don't often experience the thrills of my youth...like being charged by a bull or abandoned by siblings in the middle of a dense cornfield, they thoroughly enjoyed playing farm kids for a day.