Make these. Quick! Strawberry season is almost over. Come winter when you open your pantry looking for inspiration for breakfast or “breakfast for dinner” (my fave!), you’ll be glad you did.
*Note: After attending a canning class last Saturday at our local Ag Expo where I missed the hallway for the classroom and ended up being mesmerized by a calf-roping competition in the arena before remembering why I was there in the first place (much like this post!), I’m sure I’ll go to hell for sharing this unapproved canning method. But, hey, it works for me – as does this non-traditional jam-making technique. By macerating strawberries in sugar overnight and then cooking the syrup, not the berries, for the bulk of the time you get soft-set preserves with big berry chunks and distinct fresh-strawberry flavor. Delicious on toast, biscuits, pancakes, PBJ’s, yogurt, ice cream, or just straight off the spoon! It’s like summer in a jar.
