I know some people have today off, some have tomorrow, some – who are really lucky – have both. Whatever you have I hope you enjoy it!
The Canada day weekend at Joey’s House is usually also the first jam making weekend. The strawberries are ready, and we need to put some of those little guys in jars!
Making jam has a lot in common with knitting. When you tell people you do it, they look at you strangely, and often comment “Y’know, you can get that at the store.”
And a with many things we no longer do, it is not difficult to make, but it does take time. It’s good family time together, as hulling all those berries leaves a lot of time to talk, have stem fights, and maybe eat a few berries too.
Of course, the best part of the day is having a big ol’ slab of bread with fresh jam on it!
The smaller jar is the jam. The bigger jar is a fresh strawberry sauce that is ridiculously good over ice cream or waffles. It will be going to our Canada Day celebration and consumed with the vanilla ice cream I have waiting in the freezer.
Fresh Strawberry Sauce
Please note: this recipe will work for pretty much any soft fruit such as berries, plums, mango, peaches, cherrries. Make whatever fruit – or combo – you like.
1/4 cup white sugar
1/4 cup water
Up to 2 3/4 cup fruit – it’s ok if you have less, it will still work.
2 tbsp cornstarch – less of you are using less fruit
1 tsp vanilla.
Toss everything into a saucepan over medium heat. Use a potato masher to crush the fruit and release the juices. How much you crush is up to you. If you want recognizable fruit chunks just crush a little. If you want more of a puree go to town and smash ’em.
Cook the sauce until it thickens and turns clear. You can use it warm, or pour it into a jar and take it wherever you’re off to.