Strawberry jam is one of my favorites—there is not much that tastes more like summer in the middle of winter.
With last week’s strawberries, I made three batches of strawberry-vanilla jam and one larger batch of good, plain strawberry jam. Strawberry preserves are next on my list (if I find the time to get back up to Greenbluff).

I love this small batch Strawberry-Vanilla Jam from Food in Jars. It takes a small amount of fruit and has great flavor. The vanilla adds a creamy, smooth undertone to the sweet berries. The recipe makes about three half-pint jars. I’ve already opened one, and am eating it on my morning toast...it is delicious.

I also made this larger batch of jam from Food in Jars (without the vanilla--as I had so much already). It is brighter in flavor and tastes like summer. I found that my batch only made seven half-pint jars, rather than ten, and I was very happy with the results. My pantry is stocked!

My mom made strawberry freezer jam when I was growing up. I still might love it best. Because it is uncooked, freezer jam holds onto the taste of fresh fruit and berries, but it does take up room in the freezer.

Strawberries preserved with sugar, vanilla, and balsamic vinegar are my next project. I’m imagining them on waffles and ice cream and can’t wait to try the syrup.

How do you use strawberries in the summer?

 

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