Rich with bounty from Larry’s Produce in the Suisun Valley, I came home last Friday ready to make strawberry jam. After some Internet research, I am now schooled on pectins and sugar ratios and the preserving of berries. Using Pomona’s Universal Pectin and Joanne Williams’ recipe, I made a low-sugar strawberry jam that tastes like fresh strawberries instead of sugar syrup. Delicious!
Memorial Day marks the beginning of cookout season, and Paul and I found ourselves invited to two events in one weekend. Our CSA sent out strawberries and rhubarb in last week’s box, so my cookout contribution was easy to decide upon. I wanted to go all out on this first pie of the season and decided a fancy lattice top would be fun.
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