Local flavors marry in this four-ingredient, sugar-free, Honey Strawberry Jam and I’ve finally scratched a summer itch – canning!
When July arrived and I hadn’t canned or preserved a single thing, save for a few bottles of strawberry-infused vodka, I began to panic a little. Yes, even though I’m the one who coached you on how to get your act together for the canning season, I’m still trying to kick-start my efforts.
So partially as incentive to get canning and partially to get out of the post-camping cleanup, I purchased a large flat of fresh Québec strawberries with the intention of making them into jam. Goodness knows when I was going to get the opportunity, as my summer days are jammed packed full of picnics, bike riding, backyard baseball, finger painting and other important activities. However, when Danny called around lunchtime one day this week to let me know he’d be home from work early, I knew I had my chance. Jam would be made by evening or I’d be a monkey’s uncle.