Friday’s full moon is known as the Strawberry Moon, and it’s definitely strawberry season here. I went to the farmers market last week and picked up local Seascape strawberries. I made 8 half pints of jam, strawberry shortcake, and 1/2 pint of strawberry balsamic jam with the leftovers. That strawberry balsamic jam was so good; it left me wanting more.
I went back to the market this week, and was early enough in the day to pick up Hood strawberries, the crown jewel of local berries. They’re so delicate they don’t travel out of the area. This half flat turned into five 4 oz jars of strawberry balsamic jam (recipe from Food in Jars here), more shortcake (half for us and half delivered to the grown kids), and a bit left for eating fresh. I think next time I’ll add an extra tablespoon of balsamic vinegar for a slightly deeper punch.
Apparently I used to be more opinionated about strawberry jam, so here’s my 2015 rendition of the recipe. Now I just want to get it into jars before the berries turn.
I think this is my favorite presentation, but it’s also nice to have jam to remember this fleeting moment. Strawberry season comes and goes in a blink!