I’ve been so busy orchestrating our summer adventures and the kids’ changing schedules that I’ve barely had time to cook, let alone write blog posts. But the other morning I received an email from a friend and it reminded me why I love blogging and strawberry jam. So here comes a post, time crunch or not.
I recently visited a friend in Lodi to play a 2-day golf tournament. Lodi is a wonderful farming and wine-growing community about ½ hour south of Sacramento, CA. Her refrigerator was indicative of the local crop: overflowing with berries and cherries of all kinds. How can you not overbuy when the produce is that fresh and delicious? So I mentioned that I frequently get overzealous at the farmer’s market myself and suggested making jam as a way to use up some of the berries. I forwarded her two of my favorite recipes - one from Ina Garten and one from Sarabeth Levine. After I sent her the recipes, she wrote me this note:
“Also, thank you for the jam recipes. I ended up making 10 jars of strawberry and 22 jars of boysenberries. The berries were so fresh and flavorful I could not resist doing so much.”
That note is the essence of why I love blogging: motivating people to get in the kitchen and create great food and share it with their friends and family.
Recently, my daughter had a sleepover and I had an overflowing bowl of strawberries in the fruit drawer. So I made jam using Sarabeth Levine’s recipe, popped out to the local bakery for fresh croissants and wala - two happy kids eating homemade jam and croissants on a summer morning. Only thing that could have improved that scenario for me was to be eating those croissants in Paris.
Here’s how the jam turned out.
When I sent Sarabeth Levine (@goddesobakedom) a note on Twitter, she loved my photo and just wished she could taste the jam. Well that made me almost as happy as the email from my friend.
If you don’t want to make large quantities of jam and go through the canning process (though it is not difficult if you just follow the directions), just half the recipe, refrigerate, and eat it up in a week or two. That won’t be hard, trust me on that.