|Starting with Strawberries|
I've been meaning to make Bachelor's Jam for a few years now. First there was the recipe in The River Cottage Preserves Handbook. Then an article in the New York Times T Magazine, followed by one on Serious Eats. Finally came this article, again in the New York Times, by Melissa Clark, with a mention of my canning habits. Despite the multiple reminders and the ease of the recipe, I somehow failed to make any. But this year, I've started and will update the progress here, as I add more fruit to the crock.
I'm starting with strawberries as they do in the River Cottage Book recipe. Strawberries are very good right now and it is very possible that I may have over-purchased at the farmers market last weekend. I'm also using vodka simply because I had an unopened bottle and thought that it would be a change of pace from my usual canning choices of bourbon and rye.
|Oolong is the feline master of the photo-bomb.|