![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dickensI got together with my brother and sis-in-law to make strawberry jam yesterday. We made two batches from the tiniest, sweetest, reddest berries I've ever had to clean one-at-a-time.
We had strawberries left, so we made some fresh strawberry sauce and my share of the rest will become mixed-berry syrup tomorrow.
The thing I love about fresh strawberry jam and sauce from local berries is the color. It honestly looks like nothing natural. If I didn't know that all that went into the jam was berries and sugar and pectin, I would SWEAR that this stuff had to use tons of artificial coloring to get that brilliant red/pink color.
Yum.
If I have time I also need to make this... http://www.deliciousdays.com/archives/2005/10/21/red-currant-tart/ since I don't have enough berries for currant jelly.
After that I'm done with canning for a month or two until it is time for making grape jelly and tomato soup.
We had strawberries left, so we made some fresh strawberry sauce and my share of the rest will become mixed-berry syrup tomorrow.
The thing I love about fresh strawberry jam and sauce from local berries is the color. It honestly looks like nothing natural. If I didn't know that all that went into the jam was berries and sugar and pectin, I would SWEAR that this stuff had to use tons of artificial coloring to get that brilliant red/pink color.
Yum.
If I have time I also need to make this... http://www.deliciousdays.com/archives/2005/10/21/red-currant-tart/ since I don't have enough berries for currant jelly.
After that I'm done with canning for a month or two until it is time for making grape jelly and tomato soup.
