I want to eat more ice cream really really badly but instead I'm going to write a blog post and hope that by the end of the post I've completely forgotten about the delicious stuff sitting in the freezer.
Once I started canning last weekend it was hard to stop.  There is something about having the canner going and everything kind of in gear that makes you think that since it's all started.
There are quite a few reasons for my sugar 'need' at the moment.  First off, I'm trying to quit.  Ok, not quit but slow down.  I just don't like being in a position of need or desperation when it's just a substance like sugar.  Friendship.  Sex.  Champagne.  Those are things that I don't mind 'needing' but sugar... nah.  So I'm cutting back a bit.  Secondly, work has been a bit harried lately.  I'm not going into details because I think talking about work in my blog post is totally boring.  Who wants to hear dumb details about that.  Needless to say, school is back - I'm back - the kids are back - and work is back - and the hustle is back.  Lastly, I'm feeling a little giddy.
When I arrived home from work today there was an email message sitting in my 'inbox'.  It was a request from one of the websites I add my recipes to.  They were requesting the use of one of my recipes as their 'recipe of the day'.  They would post it on their facebook page and on twitter and all that stuff.  I know it's not a big thing but it's a big thing.  It's flattering and all that.  It adds to my feeling of this space being something 'legit'.  I'm not sure what to do with that though 'cause it's not like it's gonna be my job or a huge money maker or anything.  But it's still cool to feel appreciated and 'legit' and to have my stuff in demand.  Right.


So needing to veer dramatically from the sugar thing and all the reasons for my craving, I'll jump rather clumsily back into the canner.  I've been canning outside this year.  Using the burner on my bbq.  It's mostly worked beautifully save for the overfilling that I did once resulting in the whole canner of boiling water and the bbq falling over and spilling all over the back.  So once that sucker is up and running it's best to make the most of it.  I took some of the fruit that I had frozen from fresh out of the freezer and whipped up some quick blackberry/black raspberry jam.  And I made this stuff.  I picked up the strawberries from the farmer's market and learned that apparently there are 'everbearing' strawberries.


I can't wait to taste this jam.  It smelled fantastic when I was making it.  I dipped my finger in a time or two and it was divine but it's supposed to be even more 'divine' if you wait for at least a month to crack it open.  It won't be a problem since I've still got a half dozen jars of jam from last year to finish up.  I'm really excited about this one though.  The addition of balsamic vinegar and cracked peppercorns just intrigued me.  It's definitely a small batch jam so if you're really into it you might want to double it up.  I got three small jars.  But go ahead, smell up your kitchen, sterilize some jars and boil yourself up some water.


Strawberry Jam with Balsamic Vinegar and Cracked Pepper
adapted slightly from 'We Sure Can'

4 cups strawberries, hulled, washed and halved
2 1/2 cups sugar
3 tbsp lemon juice (fresh only)
1/4 cup balsamic vinegar
1/4 tsp cracked pepper

Day 1:
Combine the strawberries and the sugar together in a non-reactive container.  Stir and set in the fridge for about 24 hours.

Day 2:
Sterilize about 3 small jars and seal lids.
Combine the strawberry/sugar mixture with the lemon juice and balsamic vinegar in a heavy bottomed pot.
Heat over medium heat.  once the mixture begins to boil remove the strawberries and continue to let everything boil together.  I let mine boil for about 25 minutes because I didn't want a thick jam.  If you want a thicker jam let the mixture boil a little longer and test for doneness adequately (cold plate test, etc).  After the liquid has boiled down then add in the strawberries again.
Remove from the heat and ad in the little bit of cracked pepper.
Place the lids on the jars and boil in a boiling water bath for about 12 minutes.  Place the sealed jars under a warm cloth for about 12 - 24 hrs.
Stores for up to a year.  Apparently if you wait for at least a month before using then the jam is even more 'divine'.