Summer in Spokane brings with it many of my favorite things: long days, warm nights, farmers markets, patio brunches, and most importantly, strawberries.
Those sweet heralds of summer have always had a special place in my heart. The first view I remember from my childhood window was fields of Bavarian-grown strawberries.
Each June, my family takes a day trip to Green Bluff. We pick flats and flats of berries, and then, keeping with tradition, like my great-grandmother before me, I process them into a variety of jellies and jams to be put up for the next year. Mine just have an extra ingredient! There is nothing I enjoy more than combining fresh, locally-grown produce with fresh, locally-grown cannabis.
For this recipe I’ve chosen to pair Green Bluff-grown strawberries and rhubarb with Blue Roots Cannabis Maui. It’s a sativa strain that originated in Hawaii. The fruity flavor and floral aroma offer a great balance to the sweet strawberries and bitter rhubarb.
At roughly 6-7mg of THC per tablespoon, depending on what concentrate is used, this jam can be used in so many ways - grown-up PB&J, adults-only shortbread cookies, 21+ ice cream mix in. The possibilities are endless!
Strawberry Rhubarb CannaJam
2 grams decarboxylated Blue Roots Maui Shatter (or comparable potency cannabis concentrate; if using distillate, do not decarb)
3 tablespoons grain alcohol
4 cups diced rhubarb
4 cups sliced strawberries
2 tablespoons lemon juice
1/2 teaspoon butter (optional)
2 (1.75 oz) packages powdered fruit pectin
9 cups white sugar
11 half pint canning jars with rings and lids
For cannabis infusion
Preheat oven to 290F degrees. Place shatter (or other cannabis concentrate) into a small oven-proof silicone bowl. Place bowl on baking sheet and into the oven. Heat at least 15-20 minutes or until the oil is no longer bubbling. Remove from the oven and stir in 3 tablespoons of grain alcohol. Set aside.
For strawberry cannajam
Sterilize the jars and lids in boiling water for at least 5 minutes.
Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large, heavy bottomed pot over medium heat. (Butter is optional but helps keep jam from getting too foamy.) Stir mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms. Add cannabis infusion and stir well to combine.
With a jelly funnel and ladle, pack the jam into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel. Top with lids, and screw on rings; the rings should only be finger-tight to prevent breakage.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the jar tops. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don’t move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area (out of reach of children).
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