Summer Strawberry Jicama Slaw

Summer Strawberry Jicama Slaw

INGREDIENTS:

• 3 cups fresh strawberries, hulled and chopped small (not fine)
• 1 cup jicama, julienned
• 1-2 limes
• 1/4 c finely minced mint leaves
• salt, tiny pinch
• champagne vinegar, 1 tsp
• (optional) 1 small jalapeno pepper, finely minced
• (optional) 3 Tb toasted pumpkin seeds

DIRECTIONS:
Toss ingredients and serve at room temperature - the crispy sweet jicama makes a delicious counterpoint to the sweeter and more tender berries, with a little acid from lime/vinegar to punch it up, and complemented by the mint & spicy jalapeno pepper.

BONUS: Turn this slaw into a salsa by chopping up the strawberries & jicama into smaller bits and adding half a chopped red onion and two pressed garlic cloves.

SUBSTITUTIONS: if you can't find jicama, substitute cabbage for a slaw, or cucumber (no seeds, please!) for the salsa or a chunky salad.

Strawberry addiction

I keep buying flats of strawberries from Mariquita! Today I finished up another batch of strawberry balsamic jam - I have decided that macerating the strawberries in sugar for 24 hours is the best way - I've got about 15 pints.   I am freezing lots of strawberries (3 gallon bags of frozen whole berries now!).

Strawberry Jam, Redux

The strawberry jam I made in June was tasty but - it wasn't the deep ruby red color that I wanted.  I wasn't sure quite what happened there, til I came across this fantastic Bay Area Bites article on Strawberry Jam using directions based on a Helen Witty "Good Stuff Cookbook" recipe.

The basic premise is simple - macerate with sugar, capture the juices, simmer the juices to syrup, add berries, put in jars - voila! No pectin!

1. Weigh your strawbs, add the sugar and some lemon and let it macerate in a non-reactive container - overnight in the fridge of several hours on the counter at room temperature, stirring occasionally to get the sugar mixed in and dissolved.  
2. Heat in a pot and bring to a simmer for a couple minutes.
3. Return berries & juice to non-reactive container for a few more hours or overnight.
4. Sterilize your jars - I like to wash mine in hot water and keep the in the oven at 150 on a cookie sheet.
5. Strain the berries from the juice. 
6. Simmer the heck out of the juice until it starts turning into a syrup
7. Add the berries.  Mash if necessary (I sliced mine before macerating).
   
8. Simmer again until the berries are translucent and the jam thickens.
9. All usual tests for setting apply.
10. Put into hot sterilized jars, seal and lick all your spatulas, spoons and fingers before washing them.  OK, that last bit wsn't in the instructions but it happens.

INGREDIENTS:

• 3 lbs berries
• 3 cups sugar
• 1 lemon, juiced

YIELD:
4 - 8 oz jars strawberry jam
2 - 4 oz jars strawberry jam

More Strawberries!

Oops, I did it again! Bought another flat of strawberries! This time, I managed to make up a big batch of delicious strawberry jam. It came out really fantastic! I can't wait for blueberries & cherries to come up!

YIELD:
8 c. strawberry jam in 8 and 12 oz jars