Strawberry Orange Blossom Jam

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Jam blobs to make your carefully carved mini toast made from a bigger hot dog bun look verrrry cute, like anime cute.

I almost didn’t make jam this month, which is a little crazy.  Jam is my thing, and I’ve been doing something for every month of the Food In Jars monthly challenge so far. Maybe I was testing the limits of obligation, maybe it was just the business of summer and summer being busy.

At any rate, I couldn’t walk past these strawberries, lined up like juicy rubies in their clamshells, outside the metro, where the fruit is cheap but not usually this memorable.  Yesterday.  Yes, this jam is just 1 day old.  I’m screeching into the finish line with this one, and in the midst of packing to go celebrate Canada’s 150th anniversary in Ottawa this weekend no less.  Oh look!  It’s red and white!  Like I PLANNED it or something (I did not, but maybe the strawberries did O_O).  Much better than a poutine donut (those fries are all wrong), this quasi-intentional celebration of Canada’s being a thing is made with the flesh and souls of hundreds of perfect tiny redolent blushing local Quebec strawberries, with a little splash of orange blossom water to make it something special. Continue reading

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strawberry soda and papaya soda

How to Make Fruit Vinegars (Shrubs!): 2 Methods

Ooh, shrubs.

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Nooooooo, not that kind of shrub!!  A shrub like an old school (colonial-era skool) American drink made with sweet drinking vinegar, OR it can refer to that sweet vinegar itself.  It’s made by pouring mild vinny (apple cider, rice, wine, etc) over top of crushed fruits and letting it steep for hours or days, then the fruit is removed, sugar is dissolved in, and the resulting syrup is versatile and stable, and pretty like an magic elixir in your jar.  It can be used in any way your brain can imagine – salad dressing, sauces, gravies, ice cream & yogurt topping, drink augmentation for both PG and R-rated beverages, others, all the things! Continue reading