I stopped in at Scooterbug’s Strawberries in East Bend last Saturday and picked up a couple gallons of berries. I made peach jam last summer so I thought I would try strawberry this year. The recipe I used was from the Ball canning website and was fairly simple. I’m guessing that my family likes it. I got a text message from my dad after he tasted it. At first I was concerned as it said, “Don’t give anybody that strawberry jam, there is something bad about it.”
At first I thought, “Oh, no! What did I do wrong?” Then I quickly realized dad was using his favorite facetious way to say he really likes something. The rest of the message said, “I’ll just keep it here.” The recipe did make quite a lot and I was planning to give some jars away as gifts, but seems like Dad and my husband may have other plans for it.
Perhaps I should make another batch? Last year when I made peach jam, I had so many peaches that I made several varieties of jam, including a peach bellini jam that has champagne it. I wonder if the strawberry would be equally good with a little hint of champagne? We shall see.
I must have been having a sweet tooth attack this week because despite the fact that we had a refrigerator full of strawberries and Cool Whip to make strawberry shortcake, I also decided to make chocolate chocolate chip cookies.
While at Dad’s house last weekend making the jam, I raided the bookshelves for a few more cookbooks. I remember as a kid my Mamma reading cookbooks cover to cover almost like a novel. I never really understood that, but I guess what they say is true, we all turn into our Mammas eventually. Reading cookbooks is now one of my favorite things to do.
I love looking at the names of who submitted the recipes in cookbooks from churches and other groups. I have several cookbooks I inherited from my godfather’s mother and they are from various Junior League groups. Those usually include interesting little stories along with the recipes about which events the different dishes were served at. The cookie recipe I used was from a cookbook from Okracoke Island that I believe someone gave my mom as a gift one year. It was definitely a good recipe, very easy to make and super delicious.
We decided to combine our desserts, since we had so many, and it actually made a pretty good combination. We used the store-bought shortcake cups topped with our fresh strawberries, Cool Whip and a chocolate chocolate chip cooking on top. What a treat!
Do you have a good jam recipe to share, or other favorite food story? Email me at [email protected]
Kitsey Burns Harrison is a reporter for The Yadkin Ripple and The Elkin Tribune, here she shares her musings on food, life and love. She can be reached at 336-518-3049 or on Twitter @RippleReporterK.