I’ve already confessed to you my love of strawberries and canning season with my strawberry shrub recipe. With strawberries still in season, I’m trying to preserve as much as I can. I started out with your classic strawberry jam but as soon as word got out that I made homemade strawberry jam, it was gone. Seriously… how can a gallon of strawberry jam disappear in a week? I asked the boys where it went to and they convinced me that we must have some sort of strawberry jam starved honey badger in our neck of the woods that unlocks our kitchen door and goes through our pantry at night. I’m sure that’s what it was. Anyway, I decided to kick it up a notch with my next batch of jam. A twist on the classic, if you will. A sweet jam that will bite you back. Introducing, the strawberry chipotle jam! Or as I call it, “Sweet, Spicy and Everything Nice-y Strawberry Jam!”
Strawberry season is here! You know it’s summertime when strawberries are ripe for the picking. And although we’re not growing our own this year, we’re looking forward to starting our own strawberry patch next year. I feel like they’re one of the most versatile foods known to mankind. Alright.. maybe that’s a stretch but you can do so much with them when it comes to preserving. Is it bad that I went to the market to buy strawberries just so I could preserve them for later? Did I also mention that I love canning season? I love canning/preserving so much that I actually refer summertime to “canning season.” You know, like fall time, wintertime, springtime, canning time. My first canning adventure this year wasn’t a jam or jelly but a strawberry shrub. What the hell is a strawberry shrub anyway?