I can't help but live in the moment or else something will burn. And sometimes it does.
Although de fresas arrived almost two weeks later than usual this year, Mother Nature has a way of making things happen when the time is right; things that were behind inevitably catch up. The farm market stands are brimful of red, and many of us have stained fingers to match.
Berry trifle with Ontario brandy and lemon khorasan pound cake, strawberry crêpe cake (recipe here), strawberry pie, strawberry & rhubarb brioche buns with cinnamon, strawberry galettes with spelt pastry, strawberries on cereal for breakfast, and crocks beginning to fill with this years rewarding rumtopf are just a few ideas for filling the belly. Can't enjoy them fast enough? Hull off the green tops and toss a few bags into the freezer for smoothies or December crumbles.
What else is a seasonal favourite? Margaritas. Intense, citrusy, boozy, & balanced; real lime juice, great tequila, served ice cold. Add a little Canada to Mexico and Strawberry Margaritas come to mind.
Now, put it all in a jar. Happy Canada Day!
El Espolon Tequila, Strawberry & Lime Jam
12 cups ripe, local strawberries
2 T monocalcium phosphate (refer to directions with Pomona's Pectin)
10 T fresh lime juice (pulp ok)
2 T finely grated lime zest
2 3/4 c organic cane sugar
7 1/2 t Pomona's All Natural Pectin
3/4 c El Espolòn Tequila Reposado
- Combine cleaned berries with calcium water, lime juice, and lime zest. Mash berries and bring to a boil.
- While berries are heating up, combine the pectin with the sugar.
- Once berries are boiling, add tequila and return to a boil; stir in sugar/pectin and return to a boil, again. Boil for one minute and taste jam. Adjust sweetness and acidity to taste, if necessary.
- Pour into sterilized jars and process for 10 minutes in a hot water bath. Cool jars completely before storing.