In the bustle of summer, we have to remind ourselves that the taste of vacations can alter the atmosphere as we serve onto our July table. A moment of creativity is a memory with a deep well-called family. Dipping into that well, we rekindle childhood experiences rushing to the forefront, remembrances of strawberry patches on grandpa's farm. Or grandma's large backside bent over lush bushes, picking into a basket for strawberry shortcake that evening. I remember Joseph my first born loaded in our radio flyer wagon as I pulled him down Boone's Ferry Road to pick "Drawdry's" on a warm summers morning. See, how quickly we can recapture an instance, filling our mouths before the french toast flips on a Sunday morning.
(A family favorite Baking Powder Biscuits.)
I had ten forlorn strawberry's waiting, stems wilted, a bit past what I would pop into my mouth. Don and I over hungry, filled with coffee and the noon hour calling our brunch.
All the British baking shows I have obsessed over are continually adding a quick jam to there recipes. So, this 4th of July morning I wowed my honey with those ten overripe strawberries, got out saucepan, sugar and in just fifteen minutes of Om Gosh! Super easy!
STRAWBERRY July Jam. Any berries will do.
Ingredients & Preparations
10 large strawberries (1 cup mixed berries)
Washed, stemmed, sliced and coarsely crushed.
Pour into a small saucepan on medium heat.
Prepared berries, 1/3 cup sugar (vanilla sugar if you have it) 2 teaspoons lemon juice, a sprinkle of salt, keep stirring on medium to medium-high heat until sugar dissolves and jam begins to bubble. Turn down to a manageable low simmer, cook for 10 minutes.
Tools and handy gizmos: July Jam
Turn down to a manageable low simmer, cook for 10 minutes. Serve warm on buttered toast, French toast, waffles or ice cream. "If you have whipping cream around, by all means, indulge"! Happy July Jam