I posted a recipe for jam yesterday but I decided to change it some and not only try to make my jam with local honey but also with no pectin. Fingers crossed. The honey can get pretty pricey but I found a huge container of local, organic honey at Costco and that really cuts down on the price.

13 cups of fresh strawberries (about 4.5 lbs)

2 cups of honey

½ cup of lemon juice (the only non-local ingredient. I could have made a mixture of tart apples boiled and sieved to avoid the lemon juice but that would have taken twice the amount of time that I have to devote to this project).

Dump everything into a pot and mash with a potato masher. Stir and bring to a boil for a approximately 30 mins. Skim the foam as you are boiling. The foam tends to build up quickly when it first starts to boil again after adding the sugar. You have to be watching it closely. Periodically, test the thickness of the jam by spooning it onto a plate. If it runs like syrup, it’s not ready. (I spooned it on a plate and let it cool for about a minute, giving it time to set.) Make sure you stir constantly and don’t let it overthicken. Remove from heat. (Skim the remaining foam before you remove from heat.)

Spoon into sterilized jars and process the jars as you would normally for canning.

Now, for Canada Day dinner we’re going to go old school and have burgers but we’ll also have chipotle slaw.

From Chevys FreshMex Cookbook

Sweet Chipotle Dressing

In a blender combine; 1 T. diced oinion, 1 T. chopped garlic, 2 T. dijon mustard, 1/4 tsop ground cumin, 1/2 cup chopped fresh tomatoes, 2 T. fresh cilantro, 2/3 cup rice wine vinegar, 1/4 tsp black pepper, 1 tsp. salt, 2 T. honey, 2 tsp. chipotle spice (they actually ask for 2 T. chipotle puree but I never have that in the house). Drizzle in 1/2 cup olive while machine is running.