I used to spend my summer picking and buying fresh, local produce and making jam or pickles. My pickles received an honorable mention at the county fair! But I got busy with other things and stopped making my summer preserves. I decided I want to do it again. I want to revel in my tasty creations. And so it began …

My first attempt …

I pulled out my old cookbook with all my notes to check the sugar ratios. I cleaned and cut up the strawberries – lots of strawberries, simmered them in sugar and processed the jars.

The next day, I didn’t have jam. I had syrup. Wait – what? What did I do wrong? Then it all started to come back to me. You don’t simmer. You nearly boil and do it for a bit. But I’m not giving up.

So off I went to buy more jar lids. Then I opened all the jars, poured the contents into a large pot and started to boil. While it was creating cooking, I re-sterilized the jars and got everything ready to process again.

Redemption! Making the Jam the right way!

It really is pretty easy.

The first thing you need to do no matter what you are making, pickles or jam, is to sterilize the jars. Use only jars that are made for canning. Reused store jars, even if they seem to fit, will not make a proper seal and the food will spoil.

To sterilize, put them in a stock pot full of clean water. Bring to a full boil. Turn off the heat and let them sit until you are ready to fill them.

                                                             

Prepare the lids by placing the lid (not the ring) in another, smaller pan of hot water. Bring it to a boil, then turn off heat. This will soften the rubbery substance around the edge that creates a seal.

Strawberry Jam

Cut the strawberries halves or quarters, depending on their size.

Pour the sugar and lemon juice over them and let them sit for a couple of hours or overnight. After it sits, the acids from the berries will begin to melt the sugar.

Place everything into a non-reactive pan, like enamel or stainless steel.

Bring it all to a boil, then reduce heat to medium and continue to cook, stirring frequently. It will take about 20 to 30 minutes (and maybe even a little longer – be patient), but eventually it will start to thicken. It should reach at least a temperature of 220 degrees.

Do the plate test. If it’s ready, carefully ladle the hot fruit into clean, sterilized jars. Use a cup with a spout or a funnel. It’s hard to get the jam into the jar without spilling it or burning yourself. Be careful.

Fill each jar, leaving about 1/2 inch head room at the top. If you fill it too full, it will bubble up and it won’t create a good seal.

Wipe the edge of the jar clean.

Lay the hot lid, red ring side down, on the top of the jar.

Place the ring over the top and tighten down, but not too hard.

Carefully place the jars back into the stockpot of hot water. Make sure there is at least one inch of water covering the jars. Cover and bring to a boil.

It’s important to watch for the boil, because that’s when you’ll start the processing time. Once it boils, process for 10 minutes.

Remove the jars from the water onto a clean dish towel. Let them cool.

Once the seal has been made and the jars are cool enough to handle, remove the ring. Using permanent marker, label and date the lid of each jar.

       The Plate Test

Drop some jam on a cold plate. The drop will start to seize and thicken if it’s ready.

If it doesn’t fall when the plate is tipped, it’s done. If it does, give it a little longer.

Strawberry Ruby Port Jam

Cut the strawberries ^[2] halves or quarters, depending on their size.

Pour the sugar and lemon juice over them and let them sit for a couple of hours or overnight. After it’s sat, the acids from the berries will begin to melt the sugar.

Place everything into a non-reactive pan, like enamel or stainless steel.

Bring it all to a boil, then reduce heat to medium and continue to cook, stirring frequently for about 15 minutes.

Remove from the heat and use an immersion mixer and blend, but not too smoother.

Add the port wine and return to the heat. Continue to cook for about 15 to 20 more minutes. It should reach at least a temperature of 220 degrees and be starting to thicken.

Test it – if it’s done, remove it from the heat and immediately stir in the pouch of pectin.

When it is done, carefully ladle the hot fruit into clean, sterilized jars. Use a cup with a spout or a funnel. It’s hard to get the jam into the jar without spilling it or burning yourself. Be careful.

Fill each jar, leaving about 1/2 inch head room at the top. If you fill it too full, it will bubble up and it won’t create a good seal.

Wipe the edge of the jar clean.

Lay the hot lid, red ring side down, on the top of the jar. Place the ring over the top and tighten down, but not too hard.

Carefully place the jars back into the stockpot of hot water. Make sure there is at least one inch of water covering the jars. Cover and bring to a boil.

It’s important to watch for the boil, because that’s when you’ll start the processing time. Once it boils, process for 10 minutes.

Remove the jars from the water onto a clean dish towel. Let them cool.

Once the seal has been made and the jars are cool enough to handle, remove the ring. Using permanent marker, label and date the lid of each jar.

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

Strawberries are the first indication that summer ^[7] has arrived! And it’s often celebrated with strawberry shortcake – but one man’s short is another man’s cake!

Where did Strawberry Shortcake come from?

Shortcakes have been around in Britain for thousands of years. The term “short” comes from an Old English cooking term that means crisp or crumbly from adding fats to the dough. These tasty cakes came to America.

The true shortcake is neither bread, nor cake, nor pastry, though bearing what might be called a ‘differing likeness’ to each. It is a modernized form of the pandowdies of our grandmothers.

—May 1894 issue of The New England Kitchen (Boston)

With the introduction of baking soda, Mary Randolph in Virginia Housewife (Baltimore, 1824) created “soda cakes”. These new cakes became the foundation for the American shortcake. By 1862 strawberry shortcake was made with these sweet soda biscuits, strawberries, sugar and cream.

In the 1920s, some bakeries were substituting the soda biscuit with chiffon or pound cake. Hostess even sold sponge cake “fingers” to be used as the base of this dessert. So how you make it depends on your preference – cake or biscuit!

And today’s strawberry shortcake is still the same delicious dessert – biscuit or cake – covered with sweet, macerated  strawberries and slathered with fresh whipped cream.

Strawberries first – 

Macerate the strawberries first. Slice each berry and place in a medium bowl. Sprinkle with the sugar,

then gently stir to coat each berry. Let sit for at least two hours.

Making the Shortcakes – 

Making the shortcakes is pretty easy.

Preheat the oven to 400 degrees.

Put all the dry ingredients into a large bowl and whisk it all together.

In another bowl, whisk the egg with the half and half and vanilla. Stir in 3/4 cup of the slightly cooled and melted butter and mix well.

Mix the wet ingredients with the dry to form a loose dough, sort of like drop biscuits.

Drop large spoonfuls onto a parchment lined cookie sheet.

Bake for about 15 to 20 minutes – they will be golden brown. Remove from the oven and brush the tops with the remaining melted butter. Cool on a wire rack.

Building the Strawberry Shortcake – 

Whip the cream until it forms stiff peaks.

Cut each shortcake in half lengthwise.

Top each half with about 1/4 cup strawberries –

spoon some of the juice at the bottom over the shortcakes.

Slather the strawberries with whipped cream and garnish with torn pieces of fresh mint.

Welcome summer!

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

Today is National Daiquiri Day! This drink is associated with sunshine, the beach, and everything summer has to offer. A super simple drink that is rum based with citrus (usually lime) and sugar. And who doesn’t love a refreshing strawberry daiquiri?

Here’s one that is alcohol free and adds a little lavender twist. Enjoy!

The daiquiri was created in 1898 by Jennings Cox. During the Spanish-American war, miners in Cuba would meet at the Venus bar after a long day of work. One day Mr. Cox went behind the bar and mixed up some Bacardi, lime juice and sugar. He named his concoction after the town they were in – Daiquiri.

Here’s how you do it:

If you can’t find lavender simple syrup it’s easy to make. Click HERE  ^[12]
for the recipe. Make sure it’s totally cooled before you use it.

Add the lime, salt, simple syrup and  water to a blender with 1/2 the strawberries.

Process until it’s smooth.

Add the remaining strawberries and rum extract and process again. It will be like an icee drink.

Pour into glasses and garnish with a mint sprig and lavender stem. (Use only culinary lavender. Do not use craft store flowers).

Delicious – and you can have more than one!

© Copyright 2022 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

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In honor of yesterday’s strawberry-rhubarb pie day, here’s a deliciously easy way to enjoy the flavors. Strawberry-Rhubarb streusel!

What is streusel? Streusel is similar to a crumble except that is has oats.

This recipe is so simple – you chop, stir and bake!! And enjoy!

Here’s how you do it:

Spray a baking pan with oil. I used a loaf pan because I couldn’t find my 8X8 baking dish. Either works, you just need to cook the deeper one a little longer and keep an eye on the topping.

Preheat the oven to 350 degrees.

Wash the strawberries and remove the hull. Cut them into thirds. Clean the rhubarb ^[17], removing the dried out ends. Cut into 1/2 to 3/4 inch sliced.

Add 2 Tablespoons of flour and granulated sugar to the fruit.

Mix well.

Next make the topping.

First toast the pecans. Place them in a dry, hot, heavy skillet and shake. You will smell the fragrant nuttiness as they toast. Remove them from the heat and allow to cool.

When the are cool enough to handle, coarsely chop them.

In a medium bowl, mix all the topping ingredients until they are mixed well.

Spread it evenly over the top of the fruit.

Bake in a preheated oven for 35 to 45 minutes. The top will be browned

and the bottom will be bubbling.

Allow it to cool for about 30 minutes. This will give it a chance to set up and keep it from burning your mouth!

Top with ice cream, whipping cream or both!! Sprinkle with some toasted ground nutmeg or cinnamon and enjoy!

© Copyright 2022 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

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Strawberry season has been great this year!! I’m getting some frozen stash going and eating them fresh like crazy. Jam, syrup and this – an easy breakfast casserole that can be made the night before or just an hour before breakfast or brunch. Don’t worry about leftovers. There won’t be any!

Here’s How to Make a Strawberry French Toast Casserole:

Start by tearing the bread into bite sized pieces.

Slice the strawberries into thirds or simply some big slices. The bigger the berry, the more the slices. Small ones just need to be cut in half (saving a few for garnish).

Whisk the eggs, vanilla, half and half and granulated sugar together.

Lay half the bread in the bottom of a lightly buttered casserole dish.

Top with 1/2 the berries.

Do a second layer of the two on top of the first.

Pour the milk and egg mixture over the top and sprinkle with about 1 Tablespoon of the turbinado sugar.

Push the bread down in the liquid, then cover and refrigerate for at least an hour or overnight. Remove from the refrigerator and let set for about 30 minutes.

Preheat the oven to 350°. Bake for 20 to 30 minutes, or until the top is golden.

Top with the remaining turbinado sugar and melt it with a brûlée torch.

You can use the broiler if you don’t have a torch, but I highly recommend a torch. They are inexpensive and easy to use!

Serve hot with some warm strawberry syrup ^[22]. So good!!

© Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!