What a wonderful outing and endeavor for you jammers. I wish I were close by, but will be with you all in spirit 3,000 miles away and equally above sea level. Keep in touch and tell about it.
Annie'71

I'd LOVE to join you but I'm halfway across the country.

Looking forward to hearing all about it though

I would love to!

Let me know when and where and as long as I don't have to bring the boys I am totally into it! Also, I will happily offer my kitchen if that makes it easier for anyone coming from this direction.

Alexa

Oy Vey, I should have posted "Anyone in E. PA want to jam?" That's what happens when you post at the end of the "day from heck." I feel like I lived three lifetimes yesterday--a morning meeting about a huge grant due in three weeks, then worked on a video I'm trying to finish, and then the dress rehearsal for a project I'm working on with a local high school class, they're doing a presentation today at the local grade school. They're doing five lessons on watersheds with five third grade classes. Then packing this weekend for NJ.

Here's the two strawberry recipes I'm considering, from "Mes Confitures" by Ferber. They are popular on the "Harvest" forum. I have the mint growing by the ton in my yard.

Thanks Alexa!! Maybe I'll repost a little more specifically and we can see if anyone else wants to join. I should have mentioned BERKS county too, which is also a county south of Allentown. I checked that U-pick site, there are a couple of places near you, some near Chalfont/Doylestown, and one near Landsdale/Ridley Creek State Park area that sounded promising.

Strawberry with Raspberry Juice and Balsamic Vinegar
(Source: Mes Confitures: The Jams and Jellies of Christine Ferber)

Ingredients
1 3/4 pounds wild Mara strawberries, or 1 1/2 pounds net*
4 1/4 cups granulated sugar
Juice of 1 small lemon
1 1/4 pound raspberries
1 2/3 tablespoons balsamic vinegar
5 peppercorns, freshly ground

Procedure
1. Select small strawberries. Rinse them in cold water, dry them in a towel, stem them, and halve them. In a bowl, combine the strawberries, sugar, and lemon juice. Cover with a sheet of parchment paper, and let them macerate, refrigerated, overnight.

2. Next day, place the raspberries into a saucepan with 3 1/2 ounces water, bring to a boil, and boil for a few minutes. Strain this mixture through a chinoise, pressing the fruit lightly with the back of a skimmer. Set the collected raspberry juice aside.

3. Pour the macerated strawberries into a sieve. Bring the strawberry syrup to a boil in a preserving pan with the raspberry juice. Skim and continue cooking over high heat. The syrup will be sufficiently concentrated at 221F on a candy thermometer.

4. Add the macerated fruit, pepper, and balsamic vinegar, and bring to a boil once more. Skim, return to a boil, boiling for about 5 minutes while stirring gently. Check the set. The strawberries should be translucent, like preserves.** Put the jam into the jars immediately and seal.

christine ferbers' strawberry, mint, and black pepper preserves are marvelous:
1kg strawberry (net)
800g granulated sugar
Juice of 1 small lemon
5 fresh mint leaves
5 black peppercorns, freshly ground (I toasted them before crushing)
. 1. Rinse the strawberries under cold water. Dry them and hull them (remember to hull the strawberries after you washed them or they will absorb water).
. 2. In a ceramic bowl, mix the strawberries, lemon juice and sugar and mash it using a wooden spoon or a potato masher. Let it macerate overnight in a cool place or in the fridge.
. 3. The next day, pour the mixture back into the preserving pan. Bring to a boil and cook until setting point is reached (to check whether the jam is set, spoon a little onto a plate, wait few seconds and run your finger through the drop of jam. If it wrinkles it means the jam is ready).
. 4. Add the crushed black pepper and chopped mint leaves. Bring back to the boil and cook for about 5 minutes, skimming if necessary (be careful not to skim away the fresh mint leaves).5. Pour the jam into clean, warm jars. Seal immediately

I would love to join you, really. Thanks for the recipes. We are still getting strawberries from Salinas, CA and they are worthy of preseving.

Also, I never responded to your note on the TX get-together about coming to SA...I would love for you to come, just let me know when!!! If you like heat, stiffling heat, come in about a month...lol.

Brenda

You got me going. I bought 12 quarts of berries from the little farm up the road (all he had), and I've got the jars in the hot water and the berries in the dishpan. I love making jams and jellies and I love the idea of a little balsamic vinegar. I may add that this time.

I have seen fruit compote recipes listed with a splash of balsamic. I dunno, it was reported back as delish by the Harvest Forum poster. Keep us posted as to how it turns out. I have raspberries in the freezer from last fall in my garden, so we could make this.

Hey Lpink!

Can we pencil in a date for later this summer too? I still have yet to make Annie's Habaneros Gold and I would love to have an experienced person present the first time I try this. Unfortunately, with all the rain and cool temps, I lost all my hot pepper plant starts so I either need to find some more or I will be buying peppers at the farmers market to make it.

Can I talk you into a later date too?

Alexa

Sounds like fun. I know what you mean about too much jam - I still have blackberry peach jam in the cabinet from last year. I also made peach butter & Annie's Habaneros Gold which went right away. I think the jam was a little too sweet for us - a little goes a long way. Annies Habanero Gold is great - we used it on pork chops & roast, baked brie, as an appy w/cream cheese. Or as a sandwich spread.
Yum---