After being inspired to start winter canning, thanks to the Food In Jars Mastery Challenge #fijchallenge, I thought I’d try my hand at trying to write my own recipe. Using Marisa’s handy 1:1:1 ratio (1 Lb fruit, 1Lb sugar, 1Lb fruit water) I came up with this pretty tasty condiment that not only kickstarts your day on toast, but works well in a soy, fish sauce, Thai style dipping sauce for stir -frys, salad rolls etc. Love it when condiments are so versatile!
There are literally hundreds of types of strawberries from Annapolis to Valley Sunset. And while we typically think of strawberries as being a June fruit, harvests can last all the way into mid autumn. Strawberries are classified into three varieties: June bearing, Everbearing (a bit of a misnomer as they usually produce two crops throughout the growing season) or Day-Neutral (smaller berries that produce up until October if it is mild).
Possibly the best strawberries I ever tasted were teeny tiny wild strawberries grown in the Apennines regions of Italy. Fragaria vesca, or Alpine strawberries, although miniature, pack a punch of intense flavour and sweetness. Delicious on their own or with balsamic vinegar, they also are delightful fermented in liqueur.
Sadly I haven’t come across any quite like those in Ontario, but our own local strawberries, in season now, are a fine substitute. I try and buy local organic wherever I can as Strawberries are one of the “dirty dozen” produce that is heavily sprayed with pesticides. There are so many wonderful recipes for strawberries from shortcake to freezer jam or just dipped in chocolate. I’ll be doing a workshop at the end of June on a classic recipe of strawberry and balsamic conserve. Perfect for pairing with goat cheese. Why don’t you join me?