Red Gold

Last weekend we went strawberry picking. It was our first official local haul of food for the summer. We live in a Greenbelt so we’re able to get a lot of great stuff near us. We picked two big baskets. All destined for the pot.

Last year I made strawberry preserves, using the recipe from Liana Krissofs’s Canning for a New Generation. Because we didn’t know how delicious it would be we only made a single batch, which left us with 3 or 4 small jars. We didn’t want to waste it so it was doled out in very small amounts, only as a special treat.

This year I though ahead and we made a lot more.

It’s a really simple recipe, only strawberries, sugar and lemon juice. The process is a tiny bit more tedious that I would like, but all preserving is. I think if I had the right tools for the job life would be easier, but I never get around to it.

So, if you have more strawberries that you know what to do with, or even a few pounds, and you want to experience the amazingness. I think you should brave the heat and make strawberry preserves. They are great on so many things and they taste so good. I can’t even describe how good, seriously.

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