Low Sugar Strawberry Jam

Strawberries are in season! We have been enjoying them fresh or sliced with fresh whipped cream. But the strawberry season is so short that we really need to preserve them for winter enjoyment. The first things that come to mind are jam, drying and freezing. This lovely batch went to making a gourmet, low sugar jam.

Local Strawberries

It's been a rather cold and wet spring in our area so the berries are a bit smaller. Our strawberry bed has not been re-established since the move. There was a small bed here but it was overgrown and weaving through evergreens so that was one of the beds we had to remove. My last beds were producing almost 2 quarts per day not quite enough for a batch of jam. Like many I go to a local U-pick for strawberries for larger quantities when my beds are not producing enough. Picking your own is cheaper than buying the strawberries already picked. The current price for already picked strawberries is $15 per flat (16 quarts). I seldom pick my own there simply because I like to get the jamming done in the early morning before the day heats up. What I look for when buying strawberries from the U-pick aside of the quality of the berries themselves is the temperature of the berries. I usually hit this one before 9 am. If the berries are cold to the touch it means they were picked the day before then refrigerated overnight. I don't want those. The berries picked that morning don't feel chilled and have a better flavour for making jam.

The first thing that comes to mind when you mention canning to anyone is jam followed by pickles. The question whether you are saving money making jam always arises. The answer is both yes and no. If you are buying at a U-pick, yes you will save a bit but per jar the cost will not be as low as jam bought from a dollar store. However, what you are getting is a high end, gourmet type jam so in that respect you are getting a high quality product for about half the price of store bought.

Low Sugar Strawberry Jam

My conventional recipe using regular pectin can be found here. here. For this recipe I use Pomona's Pectin for a few reasons. This pectin means you do not have to rely on sugar for the jam to set. That means I can use less sugar (cost savings) but end up with a higher quality fruit laden product. The down side is because unlike regular pectins that would call for 7 c of sugar per 5 c of fruit there is a lower yield. But that is more than acceptable for me given that I'm going after quality not quantity. This jam is well worth the extra costs.

I used organic sugar for this recipe. It was considerably less than the 7 c of sugar per 5 c of fruit the regular pectin called for. I only used 2 c of organic sugar per 4 cups. Even at that I think the next batch will be using 1½ c per 4 cups and I plan on making at least one batch using honey.

Low Sugar Strawberry Jam

8 c mashed strawberries*
2 c organic sugar**
4 tsp Pomona's pectin
4 tsp calcium water

Wash, hull and mash berries.

* Four quarts of strawberries.
** A sugar substitute can be used for this recipe. If using Spenda, use the same amount of ¾ - 2 c per 4 c of prepared fruit. If using honey, use ½ - 1 c per 4 c prepared fruit. Add the calcium water to the fruit and stir well. Measure the sugar or honey into a separate bow. Mix the pectin with it. Bring the fruit to a boil. Add the pectin mixture stirring vigorously for 1-2 minutes. Cook to dissolve pectin. Return to a boil then remove from the heat. Fill hot, sterilized jars leaving ¼-inch headspace. Wipe rims. Adjust tow piece lids. Process 10 minutes in boiling water bath canner.

Yield 4 - 500 ml jars.

Three of My Favourite Sandwiches

We are not big sandwiches eaters not that we don't like sandwiches. I'd have to say that the majority of sandwiches we eat are during the summer months when the garden is producing nicely. We use both store bought and homemade breads for making sandwiches. Sandwiches are perfect summer food because they don't heat up the kitchen. They are also easy to make under 15 minute meals that are sure to please. The beauty is in their simplicity. The only negative that can be said about sandwiches is they are a no no if you are restricting your carbs. Other than that they can be quite healthy for you especially if you use whole grain breads.

Fried Egg Sandwich

Fried egg sandwiches have long been a family favourite and not just for breakfast. There is just something comforting about them. They aren't fancy but they sure are good any time of the year.

Method: You will need one egg per sandwich. Heat a little vegetable oil* in a fry pan to medium. Fry eggs until the white is starting to turn opaque. Prick the yolk with a fork and spread a bit through the white. Cook until set enough that the egg can be turned. Turn the egg and lightly fry on the other side. Lightly butter** two pieces of toast. Place a fried egg on one piece of the toast. Sprinkle on a little sea salt and fresh ground pepper. Add a slice of cheddar cheese if desired. Top with the other slice of toast. Cut as desired.

* To reduce fat use a non-stick fry pan and healthy spray oil mister.
** The butter enhances the flavour not as a spread so only use a small amount on each slice of toast.

BLT

Tomatoes are one vegetable you really do need to grow even if only in containers on a balcony. Step away from those pale, tasteless tomatoes in the grocery store and discover the wonderful varieties of tomatoes out there. They fall into three categories (sauce, slicing, grape/cherry) and can be heirlooms or hybrids. Some hybrids taste wonderful but might be lacking in disease resistance whereas others pack a punch of taste. As a gardener there are reasons for growing both and for saving seeds from both although hybrids do not breed true but you can get some interesting outcomes.

By far our favourite summertime sandwich is plain toasted tomato made with a thick slice of beefsteak tomato plucked fresh from the garden moments before slicing. One tomato (eg. beefmaster) can easily give slices large enough to cover the bread yielding enough slices for five or six sandwiches. Never, ever refrigerate your tomatoes! It will turn them mealy and lessen their flavour.

A BLT (bacon, lettuce and tomato) is simply just that but made with home made sourdough toast, well it it excellent! Of course home grown tomatoes and romaine lettuce are a must but in a pinch you can use store bought local romaine lettuce. The real key is you want the ingredients as fresh as possible. Don't be shy on the slice of tomato either. Slice to almost ½ - inch thick. Bacon should be cooked to just under crispy.

Mom's Power Sandwich

Family must have recipes tend to be named Mom's meaning that's the way I do it and that's the way they want it. That becomes Mom's Lasagne, Mom's Chicken Soup and those dished the kids insist on making the same way. This is one of those sandwiches that made it into the Mom's must haves and yet there is no cooking involved other than the 12 grain bread.

Method: I really recommend using homemade 12 grain bread. I start with spreading a little Miracle Whip^® on each slice of bread. On one slice I layer romaine lettuce or mesclun mix picked just before making the sandwich. I top that with thin sliced ham and turkey along with by just a little Dijon mustard then add a thick slice of tomato also fresh picked. Thin red onion slices form the final layer before adding the top slice of bread. Serve with a couple of homemade dill pickle spears.

On The Grill Humour

Chicken Cacciatore

Boneless, skinless chicken breasts are the ideal chicken starter whether using whole or in chunks or in strips. They can be prepared ahead by any desired method then froze ready to use as needed or they can be frozen raw to be prepared as desired. A quick and easy meal to make is chicken cacciatore using ingredients from the pantry shelf and freezer.

Chicken Cacciatore

Chicken cacciatore is simply chicken in a tomato sauce generally served on a bed of spaghetti.

My method: I use boneless, skinless chicken breasts that I had flash froze previously. The method for cutting the bones from the meat are in the archives. One boneless, skinless chicken breast is needed per person. Heat about 1 tbsp of olive oil in a fry pan then add the chicken breasts with burner set on medium. While they are browning chop one celery rib, 1/4 green onion, 1 small onion and about 1 1/2 c fresh mushrooms. Turn the chicken breasts and stir in the vegetables. Continue cooking until vegetables are tender and the other side of the chicken breasts are browned. Stir in 1 L crushed tomatoes (about 4 c) and one 500 ml (2 c) roasted tomato sauce for 6 boneless, skinless chicken breasts. Bring to a slow simmer and let simmer about 15 minutes. At the same time bring salted water to a boil. Cook spaghetti to al dente. Drain. Top with one chicken breast and a ladle of sauce per serving.