This is the first year our four rhubarb plants produced enough stalks to actually do something with, so for the first time I made Strawberry Rhubarb Jam! I just love this combination of two of the seasons first crops. It’s tangy, sweet and perfect on warm flaky biscuits, on top of ice cream, or even smeared all over your morning waffles!
This recipe contains no added pectin to help it thicken so you will need to set aside a bit more time to allow the jam to cook down and thicken on it’s own. As always remember: Safety First! Sterilize your jam jars, lids & rings before you begin. You can do this by running the jars and rings through the dishwasher, or boiling them in a pot on the stove. In a small pan, boil the lids for 5 minutes.
In a large pot combine all ingredients, stir gently over medium heat until contents begin to boil but NOT violently. You may need to adjust the heat as you go. Lava jam burns are no fun! Stir occasionally but allow to cook for at least one hour or until the mixture has thickened. When it coats the back of your spoon and doesn’t have runny drips the jam is done! Ladle into prepared jars on a towel, secure rings and lids. Now it’s time to can the jam! Place your jam jars in a hot water bath canner (a large pot will work just fine if you don’t have a canner), cover the jars with water and boil the jars for 10 minutes. After canning remove the jars from the canner and allow them to cool undisturbed on the counter for 24 hours. You will hear the “pop” of the lids shortly! This means your canning efforts were successful. If any jars didn’t seal, pop them into the fridge and use up within a week.
Enjoy! My family loves this recipe, and …if you can manage to not stuff it all in your face it makes a great gift too!
I think strawberries are natures way of apologizing for the heat that’s about to come in the following months. Each year our family looks forward to stuffing our faces with gobs of the sweet red berries any way we can get them: strawberry pie, shortcake, jam…and it’s so sad when they are gone. Growing our own strawberries also falls in the “eventually” category around here (along with asparagus) – If I would have just planted them when I moved here years ago I could be feasting on my very own heaping pile of strawberries as we speak. I keep putting it off because as soon as I make the investment I know we would find our forever home and I would have to leave it all behind.
The other thing is: Why bother planting strawberries and waiting years for them to produce a large crop when just a few miles away, nestled on gentle hills off a country road lies an amazing family owned strawberry farm? I have been going to Creek Valley Farm to pick and buy berries ever since I can remember and I recently got to chat with Aaron Smith about his families unique crop.
Nearly 40 years ago Stanley and Carol Smith planted their first small strawberry patch in Waldron Michigan after they were first married. They and their children Aaron & Stephanie still work the farm today. These days the Smith family’s strawberry patch sprawls over ten acres and they didn’t stop at strawberries. About an acre is dedicated to blackberries and raspberries too! They grow around 8 different varieties of strawberries, some “early” bearing and some “late” bearing, with a customer favorite being Jewel, a large juicy variety. Keeping a mix of plants helps to keep their crop a constant throughout the month of June, when there is a lull in activity after planting their fields of corn, beans, & wheat.
The strawberry business isn’t as simple as “plant it and they will come”. I talked with Stephanie and Carol about the challenges they face with weather. Remember those late frosts we got this year? For the Smith family it meant sleepless nights checking temperatures and spraying the strawberry blossoms with water to form ice on the blooms to protect them from the damaging frost, because no viable blossoms means no berries. Thankfully their efforts were successful and they were able to save their crop, but other Michigan strawberry farmers weren’t so lucky. The hard frosts coupled with the heavy rain we got in the following weeks took it’s toll on many strawberry crops across the state.
Selling a fresh perishable product that isn’t preserved in any way is its own challenge. The berries are meant to be consumed or cooked with immediately for optimum flavor and freshness. I learned that a lot of their sales aren’t from people stopping at their big red barn to purchase fruit like I thought but rather wholesale, to places like St. Johns Produce, Glei’s Orchards & Greenhouse, and several other local businesses that sell fresh fruit. You will also see them set up at local farmers markets.
Under the lean to of their pole barn you will find a table filled with flats of berries already picked and waiting to go home with you. To be honest, this is the route I take, maybe when my boys are a bit older that will change. OR you could choose the U-Pick option. If you take this route you will be directed towards the U-Pick Specialist, Sarah. She’s been working at Creek Valley Farm during strawberry season for 9 years.
Sarah will show you the places to pick, and tell you how to pick, which is helpful not only to them but to those of us who haven’t picked a strawberry in years or maybe even never at all. You must pick all the red berries whether they be large or small, then place a flag at the point where you stopped. This way the folks that come after you get to pick in an unpicked over spot. I had a great time chatting with Sarah about her job. We talked about how grocery store berries can’t beat the flavor of the strawberries here at Creek Valley Farm and she says it largely has to do with the fact that the California grown strawberries that are found in grocery stores across the country are picked before they are ripe otherwise they would spoil before they made it to their destination. This results in firm red berries sure, but they have zero flavor. Buying your strawberries locally from Creek Valley Farm and farms like it ensure that you are getting produce at it’s sweetest and juiciest peak. In my book these tasty little berries are worth every last penny!
One of the things I love about coming to Creek Valley Farm to purchase strawberries every year is the family atmosphere. They remember their customers and greet each one while happily answering any questions you may have. Walking around their beautiful farm to the U-Pick section was really peaceful, it was a beautiful day with a slight breeze and I could hear the creek babbling nearby. The hills, the quiet, delicious berries, and the great people who run this farm are the stuff memories are made of. Taking your family here to pick berries will last with you your whole life, like it has for me. Your kids wont remember it was hot or that it was hard work picking, but they will remember the feeling of accomplishment when they fill their berry box and they will remember the giant strawberry pie heaped with whipped cream you made for desert that night.
If you’d like to visit Creek Valley Farm to get the whole strawberry experience you can stop by during business hours at: 6600 East Camden Road, Waldron, MI 49288 or Click here to like them on Facebook and keep updated on all the goings on of the farm. I hope you stop to get berries here this season, I guarantee you will not be disappointed.
Love Strawberry Shortcake? Love Ice Cream? Then my Fresh Strawberry Shortcake Ice Cream recipe is for you. Strawberry shortcake is one of my all time favorite summer treats along with Ice Cream. Putting them both together just saves time! All you need is a blender and an Ice Cream Maker to be in dessert heaven.
Yield: About 1 quart of ice cream.
Prep Time: 10 min
Total Time: 4 or more hours
Tip: Keep all ingredients as cold as possible to speed up the freezing process.
14oz Sweetened Condensed Milk (you can make your own! find the recipe here)
2 cups Heavy Cream
1 Pint of Fresh Strawberries
1 Small Jar of Your Favorite Strawberry Jam (I use my homemade jam)
2 buttermilk biscuits crumbled
A container large enough to hold approximately 1 quart of ice cream (I use a loaf pan)
What To Do:
Prepare your ice cream maker, and place the metal mixing tub in the freezer for at least one hour or overnight.
In a blender combine the sweetened condensed milk and pint of fresh strawberries. Blend for about 20 seconds.
Stir in 2 cups heavy cream then allow mixture to chill in the fridge for an hour.
Pour the strawberry mixture into your ice cream makers mixing tub and assemble the unit. Add ice and salt according to the manufacturers instructions. It should take about 40 minutes for the ice cream to do its thing, during this time bake your biscuits (I make biscuits ahead of time and freeze them for occasions such as this) and crumble them up.
When the ice cream maker stops spread 1/3rd of the ice cream into the bottom of your ice cream container. Sprinkle biscuit crumbs and dollop jam around it to your taste. Repeat the layers leaving a little jam and biscuit crumbs for the top.
Now comes the hardest part: Place the ice cream into the freezer and let it chill at least 4 hours or overnight before digging in.
This ice cream is rich, with the perfect mixture of tart and sweet. It’s great after a hot summer day working outside. Strawberry season comes but once a year, ENJOY it!