With a week of warm weather in the low eighties and a couple of nice rain showers, my last trip to the farmers market in the Austin area before heading north to Michigan promised to be productive. After an early walk with the pups, I managed to get to the Cedar Park Farmers Market soon after opening time. What a day! Although the sky was overcast, rain was not in the forecast. So with a great growing week and good weather for the market all of the regular vendors were at the market loaded with crops. The strawberries were abundant, along with artichokes, zucchini, tomatoes and even kohlrabi which I haven’t seen in the grocery stores in weeks. Today, for me, it was all about the strawberries. I knew I had to make some strawberry jam this spring.
Several years ago, I decided I needed to try making strawberry jam. For some reason, in my mind, making jams and jellies or really anything that goes in a jar had to be really difficult. Off I went to the store to buy the jars I needed to make the jam. And the jars sat in my pantry. We packed up and moved to Austin. The jars came along. And the jars sat in my pantry. Finally, last summer when I was in Interlochen, I decided to make apple butter. Apparently, having my own fruit tree was the motivation I needed to get going. Apples are abundant in north Michigan and our sad little tree was no exception. Well, I made the apple butter. It tasted good but had a rather unappealing color. Next, it was peaches. More jam and more success. Finally, this spring I got those long neglected jars out of the pantry and now have strawberry jam!
It turns out what had intimidated my for so long was really no big deal. All through the winter I went back to Interlochen every time I spread some of that apple butter on my toast. The peach jam brings back the late summer days of eating peaches morning, noon and night. This strawberry jam will put me back in spring when we head north and go back to those chilly days waiting for the warmth to return. Continue reading