I’ve been seeing “Chive Blossom Vinegar” a lot lately in books, magazines, and online. I had a abundance of chive blossoms this year, so I decided to give it a try. I followed the directions here, and now, two weeks later, I have a lovely bottle of pink vinegar that smells AMAZING! I can’t wait to try it on a tossed salad this evening.
I also made some strawberry freezer jam this afternoon with a small bucket of freshly picked berries from a local Amish farm. YUM!
Here’s the basic recipe, if you want to try some:
Strawberry Freezer Jam
- 5 cups mashed strawberries
- 1 cup granulated sugar
- 6 T instant pectin
Mix sugar and pectin in a bowl. Add in berries and stir for 3 minutes. Spoon into clean, dry jars. Add lids, and let sit for 30 minutes, then freeze. (Don’t forget to save a little out for eating now on fresh bread or vanilla ice cream!) Makes approx. 6 8-oz. jars.
And, it’s almost gooseberry season…
I’ll share my recipe for Gooseberry-Raspberry Freezer Jam in a few weeks when they are ready to pick. Enjoy the rest of the weekend!