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By Admin, BuyLocalBG.com, BuyLocalBg@gmail.com/
Thursday, May 15th, 2014 3:30 PM CST
The main crop of strawberries is in full force in South Central Kentucky. If a farm is growing strawberries, they’ve got them now. You’re going to find a great selection of strawberries all over the market this Saturday. Strawberry season is one of the top highlights of the local food year, so be sure to take advantage of it while it’s here. Now is also the time to think about stocking up. Strawberries are very easy to freeze for use throughout the year. Just wash, trim and cut them to a usable size, then freeze them in freezer bags or containers. That way you’ll have the freshness, nutrition, and flavor of locally grown berries ready to use in your kitchen throughout the year.
Strawberry Jam
Strawberry jam is a great way to take advantage of the abundance of fresh, flavorful, locally grown strawberries we have at this time of year. But if you’ve never made jam before you may be scared to dive in. Freezer jam to the rescue!
Freezer jam is very easy to make and doesn’t require the equipment and effort involved in canning your jam. If you can mash up berries and boil water, you can make freezer jam. What’s more, since it isn’t even cooked it maintains more of the fresh berry flavor that is such a treasure in locally grown berries.
Honestly, you’ve gotta try it!
Strawberry Freezer Jam(makes about 5 cups)
- 2 cups mashed strawberries (1 quart whole berries)
- 4 cups sugar
- 3/4 cup water
- 1 package Sure-Jell fruit pectin
Mash up the strawberries with a potato masher or food processor, not too smooth. The fruit should still be a little chunky.
Thoroughly mix the fruit and sugar. Stir occasionally while you prepare the pectin.
Mix water and pectin together in a small saucepan and bring to a boil, stirring constantly. Continue stirring and boiling 1 minute more.
Add the pectin mixture to the fruit and sugar, stirring constantly for several minutes until the sugar is completely dissolved.
Pour into clean half-pint containers, leaving 1/2 inch space at top. Cover and let set up at room temperature for 24 hours. You can use any freezer-safe containers. My grandmother used recycled margarine tubs. Jam will keep 1 year in the freezer or about 3 weeks in the refrigerator.
It’s very important that you use exact measures of fruit and sugar or the jam won’t set properly. If the package specifies different proportions, follow the package directions. For jam with less sugar, use a pectin formulated for reduced sugar recipes or try Pomona’s Universal Pectin.
What’s In Season
- Asparagus
- Broccoli
- Spinach
- Chard
- Kale
- Kohlrabi
- Greens
- Micro-Greens
- Lettuce
- Herbs
- Flowers
- Strawberries
- Tomatoes
- Snap Peas
- Beets
- Carrots
- Radishes
- Onions
- Potatoes
- Jams & Jellies
- Bread
- Bedding Plants
- Goat Milk Soap
- Wood-Fired Pizza
- Beef
- Chicken
- Pork
- Lamb
- Milk
- Eggs
- Cheese
- Wine
- Coffee
- Dog Treats
- Baked Goods …and more!
Upcoming Events:
- May 17 – Felting Soap Workshop with Angela Jones from Rose Creek Creations and Heather Vernon from Peacefield.
- May 31 – Broom Making Demonstration with broom-maker Barrett Rogers.
- June 7 – SKY Pediatric Dentistry SKY Pediatric Dentistry will have a booth at the market where they’ll be talking to kids about taking care of their teeth.
Info from: http://www.skyfarmersmarket.com/news/strawberry-explosion.html
Also, find out more about The SKY Farmers Market via their facebook page!
