Pick Your Own: Family-friendly U-Pick Orchards and Farms
Strawberry Lavender Muffins for Mother's Day
Strawberry-Rhubarb Preserves
Strawberry Jam
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Photo by Alicia Relles","publishDate":1339087970,"status":"inherit","parent":44134,"modified":1339087970,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg","width":560,"height":560}},"fetchFailed":false,"isLoading":false},"bayareabites_42999":{"type":"attachments","id":"bayareabites_42999","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"42999","found":true},"title":"Strawberry Lavender muffin","publishDate":1336464395,"status":"inherit","parent":42867,"modified":1336464395,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2012/05/strawberry-muffin560.jpg","width":560,"height":420}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_44134":{"type":"posts","id":"bayareabites_44134","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44134","score":null,"sort":[1339088253000]},"guestAuthors":[],"slug":"pick-your-own-family-friendly-u-pick-orchards-and-farms","title":"Pick Your Own: Family-friendly U-Pick Orchards and Farms","publishDate":1339088253,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\" alt=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" title=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-44226\">\u003c/a>\u003cbr>\n\u003cem>Kids picking strawberries at Eatwell Farm. Photo: Alicia Relles\u003c/em>\u003c/p>\n\u003cp>When was the last time you picked a peach? Not just picked out, from a $3.99/lb display at Whole Foods or off a piled-high table at the Alemany Farmers' Market, but stood in the shade of a heavily laden tree, your hand cupped around a sun-heated, peach-fuzzed fruit, watching a bead of juice rolling from stem to cleft, the breeze heavy with the scent of sweet fruit and summer-dry grass? \u003c/p>\n\u003cp>Now's the time to get up close and personal with local fruit, whether you're planning fill the pantry with \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\"> apricot jam\u003c/a>, stock the freezer with berries (or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">berry ice cream\u003c/a>), or go crazy for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/19/cherry-cobbler-for-presidents-day/\">cobbler\u003c/a>. Whatever your plans, you'll have loads of sticky fun picking your own at one of the Bay Area's many family-friendly u-pick orchards and farms.\u003c/p>\n\u003cul>\n\u003cstrong>A few tips before you go:\u003c/strong>\n\u003cli>Call ahead to check availability. Mother Nature is fickle, and a small change in the weather can slow down or speed up the ripening process. Call and find out what's actually ripe and ready before you head out.\u003c/li>\n\u003cli>Bring cash. Most small farms are cash-only, doing their business in dollars and quarters, not ATM cards.\u003c/li>\n\u003cli>Fruit needs sunshine and heat to get sweet, which means you'll be leaving San Francisco's cool fogs behind. Bring shady hats for everyone, plus sunscreen and plenty of water. Wearing lightweight, long-sleeved cotton shirts and long pants (rather than skimpy tank tops and shorts) will protect your skin better and keep you from getting scratched by vines or branches. Also, wear closed-toed shoes or sneakers, not flip-flops or sandals.\u003c/li>\n\u003cli>Bring a large picnic cooler with ice, especially if you're picking berries. Nothing rots a perfect strawberry faster than heat and moisture, so if you want to keep those berries perfect on the drive home, pack them into a cooler rather than leaving them to swelter when you stop for lunch.\u003c/li>\n\u003cli>Leave your dog at home. All the things dogs like to do--sniff, dig, run around--can do damage to fields and crops. And no one wants to pick a strawberry after they've seen Fido lift a leg over it.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\" alt=\"tomatoes on vine\" title=\"tomatoes on vine\" width=\"560\" height=\"486\" class=\"alignnone size-full wp-image-44210\">\u003c/a>\u003c/p>\n\u003cp>Hot days, cool nights, and rich alluvial soil makes the San Joaquin River Delta a perfect growing spot for everything from apricots to corn. This week, look for cherries and loquats at Brentwood's \u003ca href=\"http://www.peterwolfe.com\">Wolfe Ranch\u003c/a>, a family-run farm that's been growing fruit since 1936. As the summer progresses, the farm will have apricots, white and yellow peaches, plums, tomatoes, and more, including much sought-after Royal Blenheim apricots and Suncrest peaches. Get on their mailing list for weekly updates and availability. Also in Brentwood is \u003ca href=\"http://tachellafamilyfarms.com/\">Tachella Family Farms\u003c/a>, which offers both an indoor farm stand and u-pick, and \u003ca href=\"http://www.brentwoodfruit.com\">Bacchini's Fruit Tree\u003c/a>, a Bay Area favorite for olallieberries as well as peaches, plums, pluots, and more. \u003ca href=\"http://www.peaseranch.com\">Pease Ranch\u003c/a> has lots of cherry varieties to span the early summer season (Burlats, Bings, Rainers, Chinook, Vans, and more) followed by olallieberries, loganberries, and boysenberries. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the South Bay, \u003ca href=\"http://www.webbranchinc.com\">Webb Ranch\u003c/a>, a family-run farm in operation since 1922, opens its 2012 u-pick berry season on June 14. The farm in Portola Valley is open for u-pick Thursday through Sunday through July 8, and/or when the berry season finishes. \u003c/p>\n\u003cp>Down the coast near Santa Cruz, \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Berry Farm\u003c/a> has u-pick organic strawberries. Olallieberries should be available this month, followed by blackberries in late July; call for availability. In Pescadero, a little further north along the coast, \u003ca href=\"http://www.phippscountry.com/berries.htm\">Phipps Country Store and Farm\u003c/a> offers u-pick strawberries and olallieberries, as well as a farmstand selling dozens of heirloom and hard-to-find dried beans, many of which are grown on the farm. (And if you can't wait to get home to the kitchen, you can always get inspired with a slice of olallieberry pie at \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a>.) \u003c/p>\n\u003cp>Another way to get great pick-your-own access at very affordable prices is to join a local farm’s CSA (community-supported agriculture) program. Many farms with CSA programs offer u-pick days to members when too many tomatoes, strawberries, or peppers are ripening all at once in the fields. It’s a delicious way to meet your farmers and see just where the produce in your weekly veggie box is coming from. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> grows a wide variety of vegetables, specializing in intriguing and heirloom varieties, with pick-ups in San Francisco and the Peninsula. The farm typically hosts several members' u-picks of tomatoes and padron peppers throughout the summer. While May's strawberry parties are past, \u003ca href=\"http://eatwell.com/for-members/events/\">Eatwell Farm\u003c/a> in Dixon has plans for a members' summer solstice/garlic braiding party on June 23rd along with a tomato-saucing party in August and a chili cookoff in September. \u003c/p>\n\n","blocks":[],"excerpt":"Want to make jam? Fill your freezer with berries? Make peach pie for everyone you know? The fun, cheap way to stock up on local fruit is to pick your own, down the coast and out in the delta. ","status":"publish","parent":0,"modified":1339105214,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":827},"headData":{"title":"Pick Your Own: Family-friendly U-Pick Orchards and Farms | KQED","description":"Want to make jam? Fill your freezer with berries? Make peach pie for everyone you know? The fun, cheap way to stock up on local fruit is to pick your own, down the coast and out in the delta. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"44134 http://blogs.kqed.org/bayareabites/?p=44134","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/07/pick-your-own-family-friendly-u-pick-orchards-and-farms/","disqusTitle":"Pick Your Own: Family-friendly U-Pick Orchards and Farms","path":"/bayareabites/44134/pick-your-own-family-friendly-u-pick-orchards-and-farms","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\" alt=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" title=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-44226\">\u003c/a>\u003cbr>\n\u003cem>Kids picking strawberries at Eatwell Farm. Photo: Alicia Relles\u003c/em>\u003c/p>\n\u003cp>When was the last time you picked a peach? Not just picked out, from a $3.99/lb display at Whole Foods or off a piled-high table at the Alemany Farmers' Market, but stood in the shade of a heavily laden tree, your hand cupped around a sun-heated, peach-fuzzed fruit, watching a bead of juice rolling from stem to cleft, the breeze heavy with the scent of sweet fruit and summer-dry grass? \u003c/p>\n\u003cp>Now's the time to get up close and personal with local fruit, whether you're planning fill the pantry with \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\"> apricot jam\u003c/a>, stock the freezer with berries (or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">berry ice cream\u003c/a>), or go crazy for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/19/cherry-cobbler-for-presidents-day/\">cobbler\u003c/a>. Whatever your plans, you'll have loads of sticky fun picking your own at one of the Bay Area's many family-friendly u-pick orchards and farms.\u003c/p>\n\u003cul>\n\u003cstrong>A few tips before you go:\u003c/strong>\n\u003cli>Call ahead to check availability. Mother Nature is fickle, and a small change in the weather can slow down or speed up the ripening process. Call and find out what's actually ripe and ready before you head out.\u003c/li>\n\u003cli>Bring cash. Most small farms are cash-only, doing their business in dollars and quarters, not ATM cards.\u003c/li>\n\u003cli>Fruit needs sunshine and heat to get sweet, which means you'll be leaving San Francisco's cool fogs behind. Bring shady hats for everyone, plus sunscreen and plenty of water. Wearing lightweight, long-sleeved cotton shirts and long pants (rather than skimpy tank tops and shorts) will protect your skin better and keep you from getting scratched by vines or branches. Also, wear closed-toed shoes or sneakers, not flip-flops or sandals.\u003c/li>\n\u003cli>Bring a large picnic cooler with ice, especially if you're picking berries. Nothing rots a perfect strawberry faster than heat and moisture, so if you want to keep those berries perfect on the drive home, pack them into a cooler rather than leaving them to swelter when you stop for lunch.\u003c/li>\n\u003cli>Leave your dog at home. All the things dogs like to do--sniff, dig, run around--can do damage to fields and crops. And no one wants to pick a strawberry after they've seen Fido lift a leg over it.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\" alt=\"tomatoes on vine\" title=\"tomatoes on vine\" width=\"560\" height=\"486\" class=\"alignnone size-full wp-image-44210\">\u003c/a>\u003c/p>\n\u003cp>Hot days, cool nights, and rich alluvial soil makes the San Joaquin River Delta a perfect growing spot for everything from apricots to corn. This week, look for cherries and loquats at Brentwood's \u003ca href=\"http://www.peterwolfe.com\">Wolfe Ranch\u003c/a>, a family-run farm that's been growing fruit since 1936. As the summer progresses, the farm will have apricots, white and yellow peaches, plums, tomatoes, and more, including much sought-after Royal Blenheim apricots and Suncrest peaches. Get on their mailing list for weekly updates and availability. Also in Brentwood is \u003ca href=\"http://tachellafamilyfarms.com/\">Tachella Family Farms\u003c/a>, which offers both an indoor farm stand and u-pick, and \u003ca href=\"http://www.brentwoodfruit.com\">Bacchini's Fruit Tree\u003c/a>, a Bay Area favorite for olallieberries as well as peaches, plums, pluots, and more. \u003ca href=\"http://www.peaseranch.com\">Pease Ranch\u003c/a> has lots of cherry varieties to span the early summer season (Burlats, Bings, Rainers, Chinook, Vans, and more) followed by olallieberries, loganberries, and boysenberries. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the South Bay, \u003ca href=\"http://www.webbranchinc.com\">Webb Ranch\u003c/a>, a family-run farm in operation since 1922, opens its 2012 u-pick berry season on June 14. The farm in Portola Valley is open for u-pick Thursday through Sunday through July 8, and/or when the berry season finishes. \u003c/p>\n\u003cp>Down the coast near Santa Cruz, \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Berry Farm\u003c/a> has u-pick organic strawberries. Olallieberries should be available this month, followed by blackberries in late July; call for availability. In Pescadero, a little further north along the coast, \u003ca href=\"http://www.phippscountry.com/berries.htm\">Phipps Country Store and Farm\u003c/a> offers u-pick strawberries and olallieberries, as well as a farmstand selling dozens of heirloom and hard-to-find dried beans, many of which are grown on the farm. (And if you can't wait to get home to the kitchen, you can always get inspired with a slice of olallieberry pie at \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a>.) \u003c/p>\n\u003cp>Another way to get great pick-your-own access at very affordable prices is to join a local farm’s CSA (community-supported agriculture) program. Many farms with CSA programs offer u-pick days to members when too many tomatoes, strawberries, or peppers are ripening all at once in the fields. It’s a delicious way to meet your farmers and see just where the produce in your weekly veggie box is coming from. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> grows a wide variety of vegetables, specializing in intriguing and heirloom varieties, with pick-ups in San Francisco and the Peninsula. The farm typically hosts several members' u-picks of tomatoes and padron peppers throughout the summer. While May's strawberry parties are past, \u003ca href=\"http://eatwell.com/for-members/events/\">Eatwell Farm\u003c/a> in Dixon has plans for a members' summer solstice/garlic braiding party on June 23rd along with a tomato-saucing party in August and a chili cookoff in September. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44134/pick-your-own-family-friendly-u-pick-orchards-and-farms","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2638","bayareabites_1874","bayareabites_1246"],"tags":["bayareabites_10500","bayareabites_2108","bayareabites_254","bayareabites_10497","bayareabites_10502","bayareabites_10409","bayareabites_2247","bayareabites_343","bayareabites_2820"],"featImg":"bayareabites_44226","label":"bayareabites"},"bayareabites_42867":{"type":"posts","id":"bayareabites_42867","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42867","score":null,"sort":[1336917637000]},"guestAuthors":[],"slug":"strawberry-lavender-muffins-for-mothers-day","title":"Strawberry Lavender Muffins for Mother's Day","publishDate":1336917637,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/strawberry-muffin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/strawberry-muffin560.jpg\" alt=\"Strawberry Lavender muffin\" title=\"Strawberry Lavender muffin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42999\">\u003c/a>\u003c/p>\n\u003cp>Happy Mother's Day, and happy strawberry season! While fresh-picked California strawberries have been brightening up the farmers' market for a while, those first fruits are never the sweetest ones. It's different with vegetables; the first pick of spring's tender young fava beans, English peas, asparagus, and new potatoes may well be the best. \u003c/p>\n\u003cp>But fruit needs a little time to bask in the newly warm sunshine and longer days, and right now, strawberries have finally come into their own, ripe and red and lovely, ready to perfume the table and delight moms everywhere. They are versatile and delicious every way, although you can't beat breakfast in bed highlighted with a simple bowl of strawberries and cream. \u003c/p>\n\u003cp>First, though, you need to pick your berries right. If your mom taught you lots of great stuff but not this, well, here's what you need to know. Having harvested strawberries every day for months during my time at the UCSC's Farm and Garden program, I learned a few protocols beyond the obvious one of red=ripe. There are gradations of red, for starters. Orange-red, pinky red: these aren't the reds you are looking for. A red somewhere between stop-sign and wine: that's what you want. \u003c/p>\n\u003cp>Then, no white shoulders. Look around the stem cap; is the berry red all the way up to the top, or is there a tell-tale patch of greenish-white up there? Berries ripen tip first, so they're not fully sweet and ripe until the very top is red, too. The second test is scent; a box of truly ripe berries will pamper your Mom with its sweet, summery perfume. Finally, a truly ripe berry will be red through and through; a white, chalky-looking core means the berry was picked too soon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Finally, the berries shouldn't have soft, shriveled spots or squishy tips; a mushy spot in the morning is a rotten spot by afternoon. Especially in organic berries, a few peck-holes are OK; we called jabbed specimens \"bird-certified ripe.\" \u003c/p>\n\u003cp>Different types of strawberry have different balances of sweetness, tartness, and flavor. Our coastal climate calls for berries that can handle cool nights and foggy days. Seascape, Chandler, and Quinalt are all delicious berries that do well here, in both farms and backyard gardens, but to my taste, Albion, a cultivar introduced by \u003ca href=\"http://www.plantsciences.ucdavis.edu/plantbreeding/main/history.htm\">UC Davis\u003c/a> in 2004, is the champ. \u003c/p>\n\u003cp>For making this excellent \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/02/spring-entertaining-made-easy-two-simple-fruit-salsa-recipes/\">strawberry salsa\u003c/a>, I picked up a great flat of organic berries from Watsonville's \u003ca href=\"http://www.pcfma.com/producers_detail.php?producer_id=402\">Rodriguez Ranch\u003c/a> at the \u003ca href=\"http://cafarmersmkts.com/markets/category/diablo-valley\">Diablo Valley Farmers' Market\u003c/a>. Right now, they've got sensational Albion berries as well as great Seascapes. I'm also fond of the organic berries grown by Swanton Berry Farm, Tomatero Farm, and Yerena Farms. It's worth it to seek out organic berries; conventional strawberry farms are big pesticide consumers, as the recent debate over the \u003ca href=\"http://blogs.kqed.org/ourxperience/2012/02/09/methyl-iodide-the-debate-continues/\">use of methyl iodide\u003c/a> revealed. \u003c/p>\n\u003cp>Once you've got your berries, remember that heat and moisture are the enemies of a fresh strawberry. While nothing's better than a freshly picked, sun-warmed berry, if you want to keep your berries for a few days, you need to keep them cool. For best results, lay your berries out in a single layer on a paper towel inside a glass or plastic box. Place another paper towel on top and cover. Held like this, berries should last up to 3 or 4 days. Don't rinse or hull your berries until just before you want to eat or use them. \u003c/p>\n\u003cp>So, you're well stocked with beautiful berries for Mom. Strawberries and cream, a surefire hit. But what if you want to dress up those berries a little, show Mom you've learned a thing or two since your macaroni-necklace days? \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/10/cottage-cheese-pancakes-for-spring/\">Cottage Cheese Pancakes\u003c/a> would go perfectly with a scatter of cut-up fresh berries. You could impress Mom with a pink-and-green \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter/\">souffle\u003c/a> or this can't-miss \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/23/trouble-free-holiday-breakfast-strata/\">breakfast strata\u003c/a>, strawberries on the side. Or you can whip up a plate of her very favorite breakfast just the way she likes it, and serve these lovely muffins in a basket alongside. The real appeal? Baking, they'll make the kitchen smell like heaven in springtime. \u003c/p>\n\u003cp>The secret ingredient in these early summer morning berries is lavender sugar, made from sugar scented with a handful of lavender blossoms. It's easy to make: just let a handful of fresh, unsprayed lavender blossoms dry out for a few days, then mix them into a jar or canister of sugar (the pale gold, organic kind, by my preference). Close tightly and let the lavender perfume the sugar for a few days before using. You can use a similar technique to make vanilla sugar. Plunging a few split whole vanilla beans into a canister of sugar; after a few days, the sugar will have a subtle but delicious whiff of vanilla (leave the beans in the sugar; the flavor will deepen with time). Or, for a quickie version, split a bean lengthwise and scrape out the seeds with the tip of a knife. Rub the vanilla seeds into 2 cups of sugar; store in a tightly closed container to preserve the flavor. \u003c/p>\n\u003cp>\u003cstrong>Strawberry Lavender Muffins\u003c/strong>\u003cbr>\n\u003cem>If you don't have lavender sugar available, you can substitute vanilla or citrus-flavored sugar in these muffins. For citrus sugar, finely grate the peel of 2 lemons or limes or 1 orange into 2 cups sugar. Mix peel thoroughly into the sugar and store in a tightly closed container. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 12 muffins\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>18-20 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>28-30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 1/2 cups all-purpose flour or whole-wheat pastry flour, or a combination of the two\u003cbr>\n1/2 cup cornmeal\u003cbr>\n1/4 cup light brown sugar, packed\u003cbr>\n1/4 cup lavender sugar (see note)\u003cbr>\n2 tsp baking powder\u003cbr>\n1/2 tsp baking soda\u003cbr>\n1/4 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 cup milk\u003cbr>\n5 tbsp butter, melted\u003cbr>\n1 cup chopped strawberries, about 10-12 berries\u003cbr>\n2 tsp lavender sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 400F. Lightly grease a 12-cup muffin pan or line with paper liners. \u003c/p>\n\u003cp>In a large bowl, sift flour, cornmeal, baking powder, soda and salt together. In a separate bowl, beat eggs and milk together. Pour egg mixture into dry ingredients and mix quickly but gently together. Pour in melted butter and stir a few more strokes. stir in strawberries. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Spoon batter (it will be wetter than most typical muffin batters) into muffin cups. Bake 18-20 minutes, until a tester comes out clean and muffins are golden brown. Cool on a rack for 10 minutes, then remove muffins from cups. Serve warm. \u003c/p>\n\n","blocks":[],"excerpt":"Starring sweet, sunny strawberries scented with lavender sugar, these Mother's Day muffins are sure to wake Mom up right.","status":"publish","parent":0,"modified":1550267695,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1135},"headData":{"title":"Strawberry Lavender Muffins for Mother's Day | KQED","description":"Starring sweet, sunny strawberries scented with lavender sugar, these Mother's Day muffins are sure to wake Mom up right.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"42867 http://blogs.kqed.org/bayareabites/?p=42867","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/13/strawberry-lavender-muffins-for-mothers-day/","disqusTitle":"Strawberry Lavender Muffins for Mother's Day","path":"/bayareabites/42867/strawberry-lavender-muffins-for-mothers-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/strawberry-muffin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/strawberry-muffin560.jpg\" alt=\"Strawberry Lavender muffin\" title=\"Strawberry Lavender muffin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42999\">\u003c/a>\u003c/p>\n\u003cp>Happy Mother's Day, and happy strawberry season! While fresh-picked California strawberries have been brightening up the farmers' market for a while, those first fruits are never the sweetest ones. It's different with vegetables; the first pick of spring's tender young fava beans, English peas, asparagus, and new potatoes may well be the best. \u003c/p>\n\u003cp>But fruit needs a little time to bask in the newly warm sunshine and longer days, and right now, strawberries have finally come into their own, ripe and red and lovely, ready to perfume the table and delight moms everywhere. They are versatile and delicious every way, although you can't beat breakfast in bed highlighted with a simple bowl of strawberries and cream. \u003c/p>\n\u003cp>First, though, you need to pick your berries right. If your mom taught you lots of great stuff but not this, well, here's what you need to know. Having harvested strawberries every day for months during my time at the UCSC's Farm and Garden program, I learned a few protocols beyond the obvious one of red=ripe. There are gradations of red, for starters. Orange-red, pinky red: these aren't the reds you are looking for. A red somewhere between stop-sign and wine: that's what you want. \u003c/p>\n\u003cp>Then, no white shoulders. Look around the stem cap; is the berry red all the way up to the top, or is there a tell-tale patch of greenish-white up there? Berries ripen tip first, so they're not fully sweet and ripe until the very top is red, too. The second test is scent; a box of truly ripe berries will pamper your Mom with its sweet, summery perfume. Finally, a truly ripe berry will be red through and through; a white, chalky-looking core means the berry was picked too soon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Finally, the berries shouldn't have soft, shriveled spots or squishy tips; a mushy spot in the morning is a rotten spot by afternoon. Especially in organic berries, a few peck-holes are OK; we called jabbed specimens \"bird-certified ripe.\" \u003c/p>\n\u003cp>Different types of strawberry have different balances of sweetness, tartness, and flavor. Our coastal climate calls for berries that can handle cool nights and foggy days. Seascape, Chandler, and Quinalt are all delicious berries that do well here, in both farms and backyard gardens, but to my taste, Albion, a cultivar introduced by \u003ca href=\"http://www.plantsciences.ucdavis.edu/plantbreeding/main/history.htm\">UC Davis\u003c/a> in 2004, is the champ. \u003c/p>\n\u003cp>For making this excellent \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/02/spring-entertaining-made-easy-two-simple-fruit-salsa-recipes/\">strawberry salsa\u003c/a>, I picked up a great flat of organic berries from Watsonville's \u003ca href=\"http://www.pcfma.com/producers_detail.php?producer_id=402\">Rodriguez Ranch\u003c/a> at the \u003ca href=\"http://cafarmersmkts.com/markets/category/diablo-valley\">Diablo Valley Farmers' Market\u003c/a>. Right now, they've got sensational Albion berries as well as great Seascapes. I'm also fond of the organic berries grown by Swanton Berry Farm, Tomatero Farm, and Yerena Farms. It's worth it to seek out organic berries; conventional strawberry farms are big pesticide consumers, as the recent debate over the \u003ca href=\"http://blogs.kqed.org/ourxperience/2012/02/09/methyl-iodide-the-debate-continues/\">use of methyl iodide\u003c/a> revealed. \u003c/p>\n\u003cp>Once you've got your berries, remember that heat and moisture are the enemies of a fresh strawberry. While nothing's better than a freshly picked, sun-warmed berry, if you want to keep your berries for a few days, you need to keep them cool. For best results, lay your berries out in a single layer on a paper towel inside a glass or plastic box. Place another paper towel on top and cover. Held like this, berries should last up to 3 or 4 days. Don't rinse or hull your berries until just before you want to eat or use them. \u003c/p>\n\u003cp>So, you're well stocked with beautiful berries for Mom. Strawberries and cream, a surefire hit. But what if you want to dress up those berries a little, show Mom you've learned a thing or two since your macaroni-necklace days? \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/10/cottage-cheese-pancakes-for-spring/\">Cottage Cheese Pancakes\u003c/a> would go perfectly with a scatter of cut-up fresh berries. You could impress Mom with a pink-and-green \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter/\">souffle\u003c/a> or this can't-miss \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/23/trouble-free-holiday-breakfast-strata/\">breakfast strata\u003c/a>, strawberries on the side. Or you can whip up a plate of her very favorite breakfast just the way she likes it, and serve these lovely muffins in a basket alongside. The real appeal? Baking, they'll make the kitchen smell like heaven in springtime. \u003c/p>\n\u003cp>The secret ingredient in these early summer morning berries is lavender sugar, made from sugar scented with a handful of lavender blossoms. It's easy to make: just let a handful of fresh, unsprayed lavender blossoms dry out for a few days, then mix them into a jar or canister of sugar (the pale gold, organic kind, by my preference). Close tightly and let the lavender perfume the sugar for a few days before using. You can use a similar technique to make vanilla sugar. Plunging a few split whole vanilla beans into a canister of sugar; after a few days, the sugar will have a subtle but delicious whiff of vanilla (leave the beans in the sugar; the flavor will deepen with time). Or, for a quickie version, split a bean lengthwise and scrape out the seeds with the tip of a knife. Rub the vanilla seeds into 2 cups of sugar; store in a tightly closed container to preserve the flavor. \u003c/p>\n\u003cp>\u003cstrong>Strawberry Lavender Muffins\u003c/strong>\u003cbr>\n\u003cem>If you don't have lavender sugar available, you can substitute vanilla or citrus-flavored sugar in these muffins. For citrus sugar, finely grate the peel of 2 lemons or limes or 1 orange into 2 cups sugar. Mix peel thoroughly into the sugar and store in a tightly closed container. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 12 muffins\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>18-20 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>28-30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 1/2 cups all-purpose flour or whole-wheat pastry flour, or a combination of the two\u003cbr>\n1/2 cup cornmeal\u003cbr>\n1/4 cup light brown sugar, packed\u003cbr>\n1/4 cup lavender sugar (see note)\u003cbr>\n2 tsp baking powder\u003cbr>\n1/2 tsp baking soda\u003cbr>\n1/4 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 cup milk\u003cbr>\n5 tbsp butter, melted\u003cbr>\n1 cup chopped strawberries, about 10-12 berries\u003cbr>\n2 tsp lavender sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 400F. Lightly grease a 12-cup muffin pan or line with paper liners. \u003c/p>\n\u003cp>In a large bowl, sift flour, cornmeal, baking powder, soda and salt together. In a separate bowl, beat eggs and milk together. Pour egg mixture into dry ingredients and mix quickly but gently together. Pour in melted butter and stir a few more strokes. stir in strawberries. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spoon batter (it will be wetter than most typical muffin batters) into muffin cups. Bake 18-20 minutes, until a tester comes out clean and muffins are golden brown. Cool on a rack for 10 minutes, then remove muffins from cups. Serve warm. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42867/strawberry-lavender-muffins-for-mothers-day","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1874","bayareabites_95","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_8258","bayareabites_3992","bayareabites_1314","bayareabites_8986","bayareabites_1012","bayareabites_10409","bayareabites_2247","bayareabites_10410"],"featImg":"bayareabites_42999","label":"bayareabites"},"bayareabites_12327":{"type":"posts","id":"bayareabites_12327","meta":{"index":"posts_1591205157","site":"bayareabites","id":"12327","score":null,"sort":[1271009578000]},"guestAuthors":[],"slug":"strawberry-rhubarb-preserves","title":"Strawberry-Rhubarb Preserves ","publishDate":1271009578,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/strawberries500.jpg\" alt=\"strawberries - photo by Stephane von Stephane\" title=\"strawberries - photo by Stephane von Stephane\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12390\">\u003cbr>\n\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Range through the jam shelves of your local fancy-food shop (or your own pantry), and you'll find a lot of fancy-pants jam. You know the kind I mean: the ones with four fruits and three spices and a couple of liqueurs thrown in, the kiwi-lime-guava preserves, the blueberry-tangerine-coriander-gewurztraminer jellies. These are especially prevalent in tourist areas with gourmet pretensions (hello, Napa!) where the desired clientele is looking for pricier thrills than the usual fudge and hot sauce.\u003c/p>\n\u003cp>Someone, maybe you, is buying these, opening the jar once, and then consigning it to a sticky eternity behind the tarragon-Riesling mustard in the fridge door. And short of being dug out once more to glaze a chicken breast, there it stays, while on the front shelf the plain old jar of Smuckers strawberry is replaced again and again. \u003c/p>\n\u003cp>How do I know this? Because I'm insatiably, sneakily curious about everyone's eating and shopping habits. Lately I've been doing a lot of house-sitting for friends (and friends of friends), and I'll admit it: if I'm sleeping in your house, whatever is under your bed or stashed in your medicine cabinets is safe from me. Furry pink handcuffs, the leftover magic mushrooms from Burning Man, leather whatever: I'll never even bother to look. \u003c/p>\n\u003cp>By the time you get back, however, I will be able to give you a full inventory of your kitchen. I will know if you have a muffin pan (and puzzle mightily for hours if you don't), whether you drink tea or coffee, and where you keep the grater and the whisks. Is your baking powder is this year's vintage or bought 3 boyfriends ago? Did you even know there was a unopened package of candied ginger at the back of the cupboard next to the fridge? I won't drain your special single malt or break into the $10 Scharffenberger baking bar, but I'll know you better by the company your pantry keeps. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And what you're not eating are those fancy jams. I also know this because, like most beginning jam makers, I used to make those kinds of jams, and give them to you as lovely house presents at any opportunity. The rum-brown-sugar-peach-nectarine preserves, I was so proud of them! The Meyer lemon chutney from food writer/novelist Laurie Colwin's recipe, carefully aged for a couple months just as she recommends. Blueberry with Cointreau, plums with Bordeaux: I made them, you accepted them with grace (thanks, Mom!) and then you hinted, ever so gently, that maybe you didn't want rum anything on your toast in the morning. What you wanted was what everyone wants: Strawberry jam. Apricot preserves. Blackberry jelly. Raspberry jam, straight up and tasting of summery sun-warmed fruit, with just enough sugar to round out the fruit's natural sweetness.\u003c/p>\n\u003cp>So these are the jams I make now, and if you want the recipients of your jam-making largesse to actually devour your wares with pleasure, rather than sadly leaving them on the shelf, testaments to more good will than good mornings, this is what you will do, too. \u003c/p>\n\u003cp>Start with the best and most-loved, strawberry jam. But not the easiest. For all its gingham-y, morning-in-America, \u003ci> come on in and sit right down and make yourself at home\u003c/i> aura, the strawberry actually has some fussy little habits. For starters, pectin. Or the lack of it: strawberries are right up there with cherries in the low-pectin pantheon. Which means that unlike its high-pectin friend, the blackberry (which practically jams itself given a little sugar and a quick, frothing boil), strawberries need a little persuasion to form anything like a gel. \u003c/p>\n\u003cp>You could, of course, get a bottle of Sure-Jel or a packet of powdered pectin and make perfectly bounceable strawberry jam every time. I never do. There's nothing wrong with packaged pectin; it's a natural product, usually derived from apples or lemons. But a fruit mixture gels when the pectin is exposed to a particular ratio of sugar to acid. When you bump up the amount of pectin in the mix, you have to add a correspondingly large amount of sugar to make the science work. You'll get a firm set, but the resulting jam will be, to my taste, unremittingly sweet. \u003c/p>\n\u003cp>Anyway, there's no need. In my experience, you can make jam from just about anything using nothing more than fruit, sugar, and a lemon or two. Simple, easy, and spontaneous, depending on what's ripe in your backyard, your neighbor's yard or at the market. \u003c/p>\n\u003cp>So, back to our little diva princess, the strawberry. Her real friends are the best and oldest ones: sugar and time. But let me introduce her newest BFF, tart to her sweet, rosy pink to her ruby red. Yes, I'm talking about rhubarb, the prettiest pink stalk you ever did see. It's a perennial plant, growing from a crown and sending up long, celery-like stalks every spring that start out green and flush pink-red as the weather warms. The broad leaves look like spinach, but are mildly toxic and should never be eaten. \u003c/p>\n\u003cp>Sometimes called pie plant, rhubarb is one of the happiest harbingers of spring, arriving just as the first strawberries begin to appear in the market, a welcome tang of fruity pink at a time when the delights of local cherries and apricots are still a good month away. You can match rhubarb with strawberry in any ratio: a lot of rhubarb with just a few berries for sweetness, or plenty of strawberries with just a little rhubarb for texture and tartness. Which reminds me: if you've never had rhubarb before, you won't forget your first taste of it raw. Like sorrel, another lively spring arrival, it's tongue-twistingly sour. \u003c/p>\n\u003cp>Crunchy-firm when raw, rhubarb collapses when cooked into what can only be described as a lush stringiness. The easiest way to cook it is as a simple compote: chopped rhubarb tossed with sugar, left to sit for 15 minutes or so, then gently simmered until tender. If you're adding strawberries, just toss them into the rhubarb off the heat and let them soften in the residual warmth. It's good hot, cold, by itself, spooned over ice cream or mixed into yogurt. \u003c/p>\n\u003cp>After years of loving strawberry-rhubarb compote every spring, it seemed only natural to try adding some to my strawberry preserves. This would thicken up the runniness that these preserves can be heir to, while adding a dimension of fruity tartness. \u003c/p>\n\u003cp>For the first step, you'll need to macerate the strawberries in sugar for anywhere from 4 to 8 hours, i.e., overnight. You nip off the green hulls and cut up the berries--halves if small, quarters or smaller if large--and put them in a large glass or ceramic bowl. Sprinkle on the sugar, mix gently, cover and walk away. If it's very hot where you are, put them in the fridge, but otherwise, room temp is fine. Every couple of hours, if you think of it, give them a gentle stir to make sure the sugar is dissolving evenly. \u003c/p>\n\u003cp>By morning, the sugar will have draw out much of the liquid trapped inside the berries, and you'll have some slightly shrunken-looking berries floating in a lot of cough-syrup-red liquid. Add the juice of a lemon and the chopped rhubarb, then dump the whole thing into a non-aluminum pot. Bring to a simmer and let cook for 2 or 3 minutes, then pour back to the big bowl. \u003c/p>\n\u003cp>Cover again, this time with a clean dish towel so steam can escape, and let sit for another 4 to 6 hours. Look again, and you'll see some now majorly shrunken berries and cubes of rhubarb bobbing in even more, now slightly darker, red liquid. You're getting close now!\u003c/p>\n\u003cp>Now, here's the trick, and credit goes to the sublime Helen Witty, whose books \u003ca href=\"http://www.amazon.com/Fancy-Pantry-Helen-Witty/dp/089480037X\">Fancy Pantry\u003c/a> and \u003ca href=\"http://www.amazon.com/Good-Stuff-Cookbook-Over-Delicacies/dp/0761102876/ref=sr_1_1?ie=UTF8&s=books&qid=1271009251&sr=1-1\">Good Stuff\u003c/a> (now both out of print, but available at amazon.com or the library) are infallible resources for all kinds of pantry-stocking recipes. \u003c/p>\n\u003cp>So, put a colander over a large, preferably wide and short (rather than narrow and tall) non-aluminum pot. Dump in your strawberry mixture and let all the liquid drain into the pot. Set the fruit-filled colander aside, and bring the liquid to a boil. Let it boil vigorously for some 10 to 15 minutes, until the liquid has darkened and thickened to a syrupy consistency. \u003c/p>\n\u003cp>By subjecting the liquid, not the fruit, to the bulk of the boiling, the fruit stays fresh and vivid. Once the liquid has thickened, add the fruit and cook, stirring frequently, for another 3 to 5 minutes, until mixture has thickened and looks like jam. It's that simple, really. \u003c/p>\n\u003cp>Good as they are on toast, these preserves also make a wonderful addition to French toast. Take a thick slice of challah bread and cut a pocket into the side. Beat cream cheese until fluffy, adding honey and vanilla extract to taste. Spread a spoonful of cream cheese and a spoonful of preserves inside the pocket, then dip in a mixture of egg and milk. Fry in butter over medium heat until golden brown and gently puffed on each side. Serve with maple syrup or powdered sugar. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/finished-strawberry-jam500.jpg\" alt=\"finished strawberry-rhubarb preserves Photo by Stephane von Stephane\" title=\"finished strawberry-rhubarb preserves Photo by Stephane von Stephane\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12392\">\u003cbr>\n\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Strawberry Rhubarb Preserves\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes 4 to 5 half-pint jars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 pint boxes strawberries, rinsed, hulled, and halved or quartered\u003cbr>\n2 to 2 1/2 cups sugar\u003cbr>\n1 lb rhubarb, trimmed and chopped\u003cbr>\n1 lemon, juiced\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large ceramic or glass bowl, toss berries with sugar. Cover and let rest, stirring occasionally, for 4 to 8 hours. \u003c/p>\n\u003cp>2. Add chopped rhubarb and juice of 1 lemon to strawberry mixture. Pour into a large, shallow non-reactive pot. Bring to a simmer and cook for 2 or 3 minutes. Pour back into bowl, cover with a clean dishtowel and let rest for another 4 hours or so. \u003c/p>\n\u003cp>3. Set a colander over the same pot. Pour strawberry mixture into colander and let drain. Remove colander and set aside. \u003c/p>\n\u003cp>4. Bring liquid to a boil and let boil, stirring occasionally, for 10-15 minutes, or until liquid has thickened to a syrupy consistency.\u003c/p>\n\u003cp>5. Add fruit, reduce heat, and cook, stirring frequently, until fruit looks glossy and translucent and mixture has thickened to a softly jammy consistency, about 8 to 10 minutes. Remove from heat.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Spoon into sterilized canning jars and top with two-part canning lids. Place filled, sealed jars into a pot of boiling water to cover, and let simmer for 8 minutes. Remove jars and let cool undisturbed. Check for seals and store in a cool, dry place. Or, spoon preserves into clean, empty jars and top with lids. Let cool at room temperature, then refrigerate for up to 1 month. \u003c/p>\n\n","blocks":[],"excerpt":"Spring has sprung and with it arrives our little diva princess, the strawberry. And let me introduce her BFF, tart to her sweet, rosy pink to her ruby red. Yes, I'm talking about rhubarb, the prettiest pink stalk you ever did see, ready right now to be turned into strawberry-rhubarb preserves for your spring table. ","status":"publish","parent":0,"modified":1271102099,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1867},"headData":{"title":"Strawberry-Rhubarb Preserves | KQED","description":"Spring has sprung and with it arrives our little diva princess, the strawberry. And let me introduce her BFF, tart to her sweet, rosy pink to her ruby red. Yes, I'm talking about rhubarb, the prettiest pink stalk you ever did see, ready right now to be turned into strawberry-rhubarb preserves for your spring table. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"12327 http://blogs.kqed.org/bayareabites/?p=12327","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/04/11/strawberry-rhubarb-preserves/","disqusTitle":"Strawberry-Rhubarb Preserves ","path":"/bayareabites/12327/strawberry-rhubarb-preserves","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/strawberries500.jpg\" alt=\"strawberries - photo by Stephane von Stephane\" title=\"strawberries - photo by Stephane von Stephane\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12390\">\u003cbr>\n\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Range through the jam shelves of your local fancy-food shop (or your own pantry), and you'll find a lot of fancy-pants jam. You know the kind I mean: the ones with four fruits and three spices and a couple of liqueurs thrown in, the kiwi-lime-guava preserves, the blueberry-tangerine-coriander-gewurztraminer jellies. These are especially prevalent in tourist areas with gourmet pretensions (hello, Napa!) where the desired clientele is looking for pricier thrills than the usual fudge and hot sauce.\u003c/p>\n\u003cp>Someone, maybe you, is buying these, opening the jar once, and then consigning it to a sticky eternity behind the tarragon-Riesling mustard in the fridge door. And short of being dug out once more to glaze a chicken breast, there it stays, while on the front shelf the plain old jar of Smuckers strawberry is replaced again and again. \u003c/p>\n\u003cp>How do I know this? Because I'm insatiably, sneakily curious about everyone's eating and shopping habits. Lately I've been doing a lot of house-sitting for friends (and friends of friends), and I'll admit it: if I'm sleeping in your house, whatever is under your bed or stashed in your medicine cabinets is safe from me. Furry pink handcuffs, the leftover magic mushrooms from Burning Man, leather whatever: I'll never even bother to look. \u003c/p>\n\u003cp>By the time you get back, however, I will be able to give you a full inventory of your kitchen. I will know if you have a muffin pan (and puzzle mightily for hours if you don't), whether you drink tea or coffee, and where you keep the grater and the whisks. Is your baking powder is this year's vintage or bought 3 boyfriends ago? Did you even know there was a unopened package of candied ginger at the back of the cupboard next to the fridge? I won't drain your special single malt or break into the $10 Scharffenberger baking bar, but I'll know you better by the company your pantry keeps. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And what you're not eating are those fancy jams. I also know this because, like most beginning jam makers, I used to make those kinds of jams, and give them to you as lovely house presents at any opportunity. The rum-brown-sugar-peach-nectarine preserves, I was so proud of them! The Meyer lemon chutney from food writer/novelist Laurie Colwin's recipe, carefully aged for a couple months just as she recommends. Blueberry with Cointreau, plums with Bordeaux: I made them, you accepted them with grace (thanks, Mom!) and then you hinted, ever so gently, that maybe you didn't want rum anything on your toast in the morning. What you wanted was what everyone wants: Strawberry jam. Apricot preserves. Blackberry jelly. Raspberry jam, straight up and tasting of summery sun-warmed fruit, with just enough sugar to round out the fruit's natural sweetness.\u003c/p>\n\u003cp>So these are the jams I make now, and if you want the recipients of your jam-making largesse to actually devour your wares with pleasure, rather than sadly leaving them on the shelf, testaments to more good will than good mornings, this is what you will do, too. \u003c/p>\n\u003cp>Start with the best and most-loved, strawberry jam. But not the easiest. For all its gingham-y, morning-in-America, \u003ci> come on in and sit right down and make yourself at home\u003c/i> aura, the strawberry actually has some fussy little habits. For starters, pectin. Or the lack of it: strawberries are right up there with cherries in the low-pectin pantheon. Which means that unlike its high-pectin friend, the blackberry (which practically jams itself given a little sugar and a quick, frothing boil), strawberries need a little persuasion to form anything like a gel. \u003c/p>\n\u003cp>You could, of course, get a bottle of Sure-Jel or a packet of powdered pectin and make perfectly bounceable strawberry jam every time. I never do. There's nothing wrong with packaged pectin; it's a natural product, usually derived from apples or lemons. But a fruit mixture gels when the pectin is exposed to a particular ratio of sugar to acid. When you bump up the amount of pectin in the mix, you have to add a correspondingly large amount of sugar to make the science work. You'll get a firm set, but the resulting jam will be, to my taste, unremittingly sweet. \u003c/p>\n\u003cp>Anyway, there's no need. In my experience, you can make jam from just about anything using nothing more than fruit, sugar, and a lemon or two. Simple, easy, and spontaneous, depending on what's ripe in your backyard, your neighbor's yard or at the market. \u003c/p>\n\u003cp>So, back to our little diva princess, the strawberry. Her real friends are the best and oldest ones: sugar and time. But let me introduce her newest BFF, tart to her sweet, rosy pink to her ruby red. Yes, I'm talking about rhubarb, the prettiest pink stalk you ever did see. It's a perennial plant, growing from a crown and sending up long, celery-like stalks every spring that start out green and flush pink-red as the weather warms. The broad leaves look like spinach, but are mildly toxic and should never be eaten. \u003c/p>\n\u003cp>Sometimes called pie plant, rhubarb is one of the happiest harbingers of spring, arriving just as the first strawberries begin to appear in the market, a welcome tang of fruity pink at a time when the delights of local cherries and apricots are still a good month away. You can match rhubarb with strawberry in any ratio: a lot of rhubarb with just a few berries for sweetness, or plenty of strawberries with just a little rhubarb for texture and tartness. Which reminds me: if you've never had rhubarb before, you won't forget your first taste of it raw. Like sorrel, another lively spring arrival, it's tongue-twistingly sour. \u003c/p>\n\u003cp>Crunchy-firm when raw, rhubarb collapses when cooked into what can only be described as a lush stringiness. The easiest way to cook it is as a simple compote: chopped rhubarb tossed with sugar, left to sit for 15 minutes or so, then gently simmered until tender. If you're adding strawberries, just toss them into the rhubarb off the heat and let them soften in the residual warmth. It's good hot, cold, by itself, spooned over ice cream or mixed into yogurt. \u003c/p>\n\u003cp>After years of loving strawberry-rhubarb compote every spring, it seemed only natural to try adding some to my strawberry preserves. This would thicken up the runniness that these preserves can be heir to, while adding a dimension of fruity tartness. \u003c/p>\n\u003cp>For the first step, you'll need to macerate the strawberries in sugar for anywhere from 4 to 8 hours, i.e., overnight. You nip off the green hulls and cut up the berries--halves if small, quarters or smaller if large--and put them in a large glass or ceramic bowl. Sprinkle on the sugar, mix gently, cover and walk away. If it's very hot where you are, put them in the fridge, but otherwise, room temp is fine. Every couple of hours, if you think of it, give them a gentle stir to make sure the sugar is dissolving evenly. \u003c/p>\n\u003cp>By morning, the sugar will have draw out much of the liquid trapped inside the berries, and you'll have some slightly shrunken-looking berries floating in a lot of cough-syrup-red liquid. Add the juice of a lemon and the chopped rhubarb, then dump the whole thing into a non-aluminum pot. Bring to a simmer and let cook for 2 or 3 minutes, then pour back to the big bowl. \u003c/p>\n\u003cp>Cover again, this time with a clean dish towel so steam can escape, and let sit for another 4 to 6 hours. Look again, and you'll see some now majorly shrunken berries and cubes of rhubarb bobbing in even more, now slightly darker, red liquid. You're getting close now!\u003c/p>\n\u003cp>Now, here's the trick, and credit goes to the sublime Helen Witty, whose books \u003ca href=\"http://www.amazon.com/Fancy-Pantry-Helen-Witty/dp/089480037X\">Fancy Pantry\u003c/a> and \u003ca href=\"http://www.amazon.com/Good-Stuff-Cookbook-Over-Delicacies/dp/0761102876/ref=sr_1_1?ie=UTF8&s=books&qid=1271009251&sr=1-1\">Good Stuff\u003c/a> (now both out of print, but available at amazon.com or the library) are infallible resources for all kinds of pantry-stocking recipes. \u003c/p>\n\u003cp>So, put a colander over a large, preferably wide and short (rather than narrow and tall) non-aluminum pot. Dump in your strawberry mixture and let all the liquid drain into the pot. Set the fruit-filled colander aside, and bring the liquid to a boil. Let it boil vigorously for some 10 to 15 minutes, until the liquid has darkened and thickened to a syrupy consistency. \u003c/p>\n\u003cp>By subjecting the liquid, not the fruit, to the bulk of the boiling, the fruit stays fresh and vivid. Once the liquid has thickened, add the fruit and cook, stirring frequently, for another 3 to 5 minutes, until mixture has thickened and looks like jam. It's that simple, really. \u003c/p>\n\u003cp>Good as they are on toast, these preserves also make a wonderful addition to French toast. Take a thick slice of challah bread and cut a pocket into the side. Beat cream cheese until fluffy, adding honey and vanilla extract to taste. Spread a spoonful of cream cheese and a spoonful of preserves inside the pocket, then dip in a mixture of egg and milk. Fry in butter over medium heat until golden brown and gently puffed on each side. Serve with maple syrup or powdered sugar. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/finished-strawberry-jam500.jpg\" alt=\"finished strawberry-rhubarb preserves Photo by Stephane von Stephane\" title=\"finished strawberry-rhubarb preserves Photo by Stephane von Stephane\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12392\">\u003cbr>\n\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Strawberry Rhubarb Preserves\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes 4 to 5 half-pint jars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 pint boxes strawberries, rinsed, hulled, and halved or quartered\u003cbr>\n2 to 2 1/2 cups sugar\u003cbr>\n1 lb rhubarb, trimmed and chopped\u003cbr>\n1 lemon, juiced\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large ceramic or glass bowl, toss berries with sugar. Cover and let rest, stirring occasionally, for 4 to 8 hours. \u003c/p>\n\u003cp>2. Add chopped rhubarb and juice of 1 lemon to strawberry mixture. Pour into a large, shallow non-reactive pot. Bring to a simmer and cook for 2 or 3 minutes. Pour back into bowl, cover with a clean dishtowel and let rest for another 4 hours or so. \u003c/p>\n\u003cp>3. Set a colander over the same pot. Pour strawberry mixture into colander and let drain. Remove colander and set aside. \u003c/p>\n\u003cp>4. Bring liquid to a boil and let boil, stirring occasionally, for 10-15 minutes, or until liquid has thickened to a syrupy consistency.\u003c/p>\n\u003cp>5. Add fruit, reduce heat, and cook, stirring frequently, until fruit looks glossy and translucent and mixture has thickened to a softly jammy consistency, about 8 to 10 minutes. Remove from heat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Spoon into sterilized canning jars and top with two-part canning lids. Place filled, sealed jars into a pot of boiling water to cover, and let simmer for 8 minutes. Remove jars and let cool undisturbed. Check for seals and store in a cool, dry place. Or, spoon preserves into clean, empty jars and top with lids. Let cool at room temperature, then refrigerate for up to 1 month. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/12327/strawberry-rhubarb-preserves","authors":["5038"],"categories":["bayareabites_2695","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_2139","bayareabites_1012","bayareabites_2247","bayareabites_3768"],"label":"bayareabites"},"bayareabites_4192":{"type":"posts","id":"bayareabites_4192","meta":{"index":"posts_1591205157","site":"bayareabites","id":"4192","score":null,"sort":[1244389577000]},"guestAuthors":[],"slug":"strawberry-jam","title":"Strawberry Jam","publishDate":1244389577,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Chickens pecking around the backyard, kombucha fermenting on the shelf, beer brewing in the closet: there's been a lot of interest in DIY urban homesteading lately. For months now, I've been meaning to get into the slow-process stuff, like curing my own olives and making my own vinegar.\u003c/p>\n\u003cp>Then again, my homestead is a wee share house in Bernal, already stuffed with other people's tchotchkes. I've commandeered the tiny back patio with my buckets of tomato and potato plants; adding an olive crock and a vinegar barrel might be pushing it.\u003c/p>\n\u003cp>And honestly, I'm still wedded to the easy delights of jam. Like pie, it's a little bit of a production, but just like pie, no matter what you do, fruit+sugar=sweet fruity goodness. And like homemade pie, homemade jam is better than anything you can buy. Why? Because anywhere this side of Smuckers, you're using more fruit and less sugar when you make your jam at home.\u003c/p>\n\u003cp>Ah yes, the sugar issue. First off: most cookbooks call for way too much sugar. Why? The more sugar you put in, the easier it is to get a firm and reliable set. Sugar is also a preservative, and jam with a lot of sugar will last longer in your fridge. But capturing the essence of beautiful fruit is the whole \u003cem>point\u003c/em> of jam, rounded out with just enough sweetness to bring a smile to your toast. Halve the amount of sugar in most recipes, and you'll do just fine.\u003c/p>\n\u003cp>For the same reason, I never use commercial pectins, like Sure-Jel. There's nothing wrong with pectin itself; it's a natural compound found in varying levels in all fruits. However, commercial pectin requires a lot of sugar to jump-start that jelling reaction, and the precise formulas turn canning into chemistry, with no adjustments for personal taste.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But with less sugar and no added pectin, won't your jam be a runny mess? Nope! There's an easy, just about foolproof way to get good jam every time, and all you need is sugar, lemon juice, and time.\u003c/p>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-4351\" title=\"strawberries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/berries300.jpg\" alt=\"strawberries\" width=\"300\" height=\"225\">Take a look at this bowl.\u003c/p>\n\u003cp>That's 4 pints of strawberries, sliced, mixed with sugar and left to sit overnight until they've shrunken into little berry quarters bobbing in a sea of juice. All that liquid was originally trapped in the berries themselves, and you'd be boiling it mightily for a long time if you just threw the fruit and sugar together and tossed them on the stove.\u003c/p>\n\u003cp>But separate the liquid from the fruit, add a little lemon juice (which is rich in pectin), and--here's the trick-- cook down the \u003cem>liquid\u003c/em>, not the fruit. By cooking the liquid by itself first, you can evaporate any excess water without exhausting the fruit's delicate flavors. There's also less risk of burning and sticking when you're just simmering juice.\u003c/p>\n\u003cp>This is a technique I first picked up from Helen Witty's invaluable, library-available collection, \u003ca href=\"http://www.alibris.com/booksearch?qwork=8803368&matches=16&author=Witty%2C+Helen&browse=1&cm_sp=works*listing*title\">The Good Stuff Cookbook\u003c/a>. In my copy, the jam chapter is wrinkled and spattered on every page, with annotations, additions, and comments in pen and pencil from years of messing around. I use a lot less sugar than Witty does, but her method (streamlined here) still works like a charm to produce delicious jams just thick enough to cling to your biscuit, redolent of ripe, sunwarmed summer fruit.\u003c/p>\n\u003cp>Since strawberries are ripe and wonderful this week, now's the time to grab a case of jars, a flat of fruit, and get your birthday-and-holiday gifts nailed down. I love Albion berries in particular, but Seascapes, Tristars and Chandlers, all varieties that do well in our cool coastal climate, won't do you wrong, either.\u003c/p>\n\u003cp>If you want your sealed jars to be able to sit around in the pantry, you need real \u003ca href=\"http://www.canningpantry.com/half-pint-reg-mason.html\">canning jars\u003c/a> topped with two-part lids. Otherwise, if you're just going to stick your jam in the fridge immediately and eat it soon, you can reuse any clean, cute glass jar you have. For best results, sterilize any jar in a boiling-water bath for 10 minutes before using.\u003c/p>\n\u003cp>\u003cstrong>Strawberry Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 pint boxes whole strawberries (2 1/2 lbs)\u003cbr>\n1 1/2-2 cups granulated sugar, depending on sweetness of berries\u003cbr>\njuice of 1 lemon, about 2 tablespoons\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Rinse, drain, and hull strawberries. Slice in halves or quarters. In a \u003ca href=\"http://www.chow.com/stories/11201\">nonreactive bowl\u003c/a>, toss berries with sugar and lemon juice. Cover and let stand for 3-4 hours at room temperature or 6 hours to overnight in the refrigerator. Stir occasionally, scraping the bottom of the bowl to distribute and dissolve the sugar.\u003c/p>\n\u003cp>2. When sugar is dissolved and berries are floating in a bright-red syrup, pour into a large nonreactive pot. Bring to a frothy simmer, stirring frequently. Let simmer for 2 minutes, then pour back into bowl. Let cool. Cover and let stand for 2-3 hours at room temperature, or in the refrigerator for 6 hours or overnight.\u003c/p>\n\u003cp>3. Meanwhile, sterilize your jars, lids, and rings. Set a colander or strainer over a wide, large, and heavy stainless steel or enameled cast-iron pot. Pour berries into colander, letting all the syrup drip into the pot. Remove colander full of berries and set aside.\u003c/p>\n\u003cp>4. Bring syrup to a boil over medium heat, stirring frequently. Once syrup comes to a boil, stir and watch: it will move from what looks like a pot full of Kool-Aid to a seething, deep-garnet mass of thick, glossy bubbles. Dip a metal spoon into the syrup and let syrup drip off the side of the spoon; it's ready when the last few drops are fairly thick and sticky.\u003c/p>\n\u003cp>5. Pour in reserved berries. Bring to a boil, stirring constantly. If you'd like a thicker jam, mash berries lightly with a potato masher. Simmer for 5-8 minutes, until berries are translucent and mixture has thickened slightly. Scoop into jars and seal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Set jars on a clean towel and do not touch or move them until they are completely cool. If you're using canning jars, listen for the slurpy sucking pop of the jars vacuum-sealing. Sealed jars will keep up to 1 year in a cool, dry place. If jar isn't sealed, store in fridge and eat within 2-3 weeks.\u003c/p>\n\n","blocks":[],"excerpt":"No matter what you do, fruit+sugar=sweet fruity goodness. And just like homemade pie, homemade jam is better than anything you can buy, even from a fancy place. Why? Because anywhere this side of Smuckers, you're using more fruit and less sugar when you make your jam at home.","status":"publish","parent":0,"modified":1550601783,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1080},"headData":{"title":"Strawberry Jam | KQED","description":"No matter what you do, fruit+sugar=sweet fruity goodness. And just like homemade pie, homemade jam is better than anything you can buy, even from a fancy place. Why? Because anywhere this side of Smuckers, you're using more fruit and less sugar when you make your jam at home.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"4192 http://blogs.kqed.org/bayareabites/?p=4192","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/","disqusTitle":"Strawberry Jam","path":"/bayareabites/4192/strawberry-jam","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chickens pecking around the backyard, kombucha fermenting on the shelf, beer brewing in the closet: there's been a lot of interest in DIY urban homesteading lately. For months now, I've been meaning to get into the slow-process stuff, like curing my own olives and making my own vinegar.\u003c/p>\n\u003cp>Then again, my homestead is a wee share house in Bernal, already stuffed with other people's tchotchkes. I've commandeered the tiny back patio with my buckets of tomato and potato plants; adding an olive crock and a vinegar barrel might be pushing it.\u003c/p>\n\u003cp>And honestly, I'm still wedded to the easy delights of jam. Like pie, it's a little bit of a production, but just like pie, no matter what you do, fruit+sugar=sweet fruity goodness. And like homemade pie, homemade jam is better than anything you can buy. Why? Because anywhere this side of Smuckers, you're using more fruit and less sugar when you make your jam at home.\u003c/p>\n\u003cp>Ah yes, the sugar issue. First off: most cookbooks call for way too much sugar. Why? The more sugar you put in, the easier it is to get a firm and reliable set. Sugar is also a preservative, and jam with a lot of sugar will last longer in your fridge. But capturing the essence of beautiful fruit is the whole \u003cem>point\u003c/em> of jam, rounded out with just enough sweetness to bring a smile to your toast. Halve the amount of sugar in most recipes, and you'll do just fine.\u003c/p>\n\u003cp>For the same reason, I never use commercial pectins, like Sure-Jel. There's nothing wrong with pectin itself; it's a natural compound found in varying levels in all fruits. However, commercial pectin requires a lot of sugar to jump-start that jelling reaction, and the precise formulas turn canning into chemistry, with no adjustments for personal taste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But with less sugar and no added pectin, won't your jam be a runny mess? Nope! There's an easy, just about foolproof way to get good jam every time, and all you need is sugar, lemon juice, and time.\u003c/p>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-4351\" title=\"strawberries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/berries300.jpg\" alt=\"strawberries\" width=\"300\" height=\"225\">Take a look at this bowl.\u003c/p>\n\u003cp>That's 4 pints of strawberries, sliced, mixed with sugar and left to sit overnight until they've shrunken into little berry quarters bobbing in a sea of juice. All that liquid was originally trapped in the berries themselves, and you'd be boiling it mightily for a long time if you just threw the fruit and sugar together and tossed them on the stove.\u003c/p>\n\u003cp>But separate the liquid from the fruit, add a little lemon juice (which is rich in pectin), and--here's the trick-- cook down the \u003cem>liquid\u003c/em>, not the fruit. By cooking the liquid by itself first, you can evaporate any excess water without exhausting the fruit's delicate flavors. There's also less risk of burning and sticking when you're just simmering juice.\u003c/p>\n\u003cp>This is a technique I first picked up from Helen Witty's invaluable, library-available collection, \u003ca href=\"http://www.alibris.com/booksearch?qwork=8803368&matches=16&author=Witty%2C+Helen&browse=1&cm_sp=works*listing*title\">The Good Stuff Cookbook\u003c/a>. In my copy, the jam chapter is wrinkled and spattered on every page, with annotations, additions, and comments in pen and pencil from years of messing around. I use a lot less sugar than Witty does, but her method (streamlined here) still works like a charm to produce delicious jams just thick enough to cling to your biscuit, redolent of ripe, sunwarmed summer fruit.\u003c/p>\n\u003cp>Since strawberries are ripe and wonderful this week, now's the time to grab a case of jars, a flat of fruit, and get your birthday-and-holiday gifts nailed down. I love Albion berries in particular, but Seascapes, Tristars and Chandlers, all varieties that do well in our cool coastal climate, won't do you wrong, either.\u003c/p>\n\u003cp>If you want your sealed jars to be able to sit around in the pantry, you need real \u003ca href=\"http://www.canningpantry.com/half-pint-reg-mason.html\">canning jars\u003c/a> topped with two-part lids. Otherwise, if you're just going to stick your jam in the fridge immediately and eat it soon, you can reuse any clean, cute glass jar you have. For best results, sterilize any jar in a boiling-water bath for 10 minutes before using.\u003c/p>\n\u003cp>\u003cstrong>Strawberry Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 pint boxes whole strawberries (2 1/2 lbs)\u003cbr>\n1 1/2-2 cups granulated sugar, depending on sweetness of berries\u003cbr>\njuice of 1 lemon, about 2 tablespoons\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Rinse, drain, and hull strawberries. Slice in halves or quarters. In a \u003ca href=\"http://www.chow.com/stories/11201\">nonreactive bowl\u003c/a>, toss berries with sugar and lemon juice. Cover and let stand for 3-4 hours at room temperature or 6 hours to overnight in the refrigerator. Stir occasionally, scraping the bottom of the bowl to distribute and dissolve the sugar.\u003c/p>\n\u003cp>2. When sugar is dissolved and berries are floating in a bright-red syrup, pour into a large nonreactive pot. Bring to a frothy simmer, stirring frequently. Let simmer for 2 minutes, then pour back into bowl. Let cool. Cover and let stand for 2-3 hours at room temperature, or in the refrigerator for 6 hours or overnight.\u003c/p>\n\u003cp>3. Meanwhile, sterilize your jars, lids, and rings. Set a colander or strainer over a wide, large, and heavy stainless steel or enameled cast-iron pot. Pour berries into colander, letting all the syrup drip into the pot. Remove colander full of berries and set aside.\u003c/p>\n\u003cp>4. Bring syrup to a boil over medium heat, stirring frequently. Once syrup comes to a boil, stir and watch: it will move from what looks like a pot full of Kool-Aid to a seething, deep-garnet mass of thick, glossy bubbles. Dip a metal spoon into the syrup and let syrup drip off the side of the spoon; it's ready when the last few drops are fairly thick and sticky.\u003c/p>\n\u003cp>5. Pour in reserved berries. Bring to a boil, stirring constantly. If you'd like a thicker jam, mash berries lightly with a potato masher. Simmer for 5-8 minutes, until berries are translucent and mixture has thickened slightly. Scoop into jars and seal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Set jars on a clean towel and do not touch or move them until they are completely cool. If you're using canning jars, listen for the slurpy sucking pop of the jars vacuum-sealing. Sealed jars will keep up to 1 year in a cool, dry place. If jar isn't sealed, store in fridge and eat within 2-3 weeks.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/4192/strawberry-jam","authors":["5038"],"categories":["bayareabites_12"],"tags":["bayareabites_987","bayareabites_472","bayareabites_2248","bayareabites_347","bayareabites_14738","bayareabites_2247","bayareabites_9162"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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