There’s always been a plan to plant things to grow things to sustain us here at our little homestead – and throughout the course of the pandemic, we made some serious headway:
8 Apple Trees (6 that are a sure thing).
10 Blueberry Bushes (8 that are putting out an impressive amount of fruit.. 2 that may end up on the burn pile).
Too many Wineberry and Raspberry Bushes to count – but I did buy 3 for posterity in April and are letting them thicken up a bit before I put them into the ground.
6 Hop Rhizomes that have turned into 5 intense bines that gave out 1 ounce of hops last year – and could give out a pound this year.
And a cherry tree that has yielded a snack time favorite in the last couple of weeks alone.
But no strawberries.
So, yesterday, to celebrate the end of the school year for the girls, we hit up Lyman Orchards yesterday and picked about 5lbs of some of the most amazing strawberries you ever have seen or eaten.
1lb went straightaway to Strawberry Shortcake to celebrate. And the other 4lbs. went to making jam – which I knew I would always make, but didn’t certainly plan on making.
I put all their tops in a shallow hole up near the apple trees – adjacent to the wineberry brambles and shoots in hopes to grow some plants for next year; after all – that’s how we got all these damn raspberries.
Anyway. Here’s the jam recipe. I have a feeling it’ll translate well to all the other berries in the yard as well. This recipe gives you 12 just about perfectly filled 4oz jelly jars – as well as a few generous spoon licks.
Strawberry Jam Recipe
4lbs of strawberries
2 cups of cane sugar
1/2 cup of lemon juice
Cover over low heat.
Bring to boil
Remove from heat