By 300 Sandwiches
I had a fantabulous weekend, which I’ll discuss more about later. I got so much accomplished. I cleaned out my dresser drawers. I purchased a decent black winter coat to replace the threadbare one I’d worn for the last five seasons, which made me smile (I never buy clothes. As mentioned, I’m not a great shopper, I’m overwhelmed with buyer’s remorse over everything I buy, instead of just celebrating the ability to be able to treat myself.)
I also declared it “condiments day” on Saturday and made a bunch of different condiments while it rained outside. I could have made some more pear butter with leftover pears we had handy, but I wanted to give a crack at strawberry jam before I would have to resort to only buying frozen strawberries as they ease out of season. We slathered the finished jam on crackers wile we watched “Limitless”, since it was on Netflix and it was an excuse to watch Bradley Cooper wear suits and act smarmy. He seems to be good at that, given the success of the “Hangover” franchise. Remember him in “Wedding Crashers”, too?
However, I still have to see “Silver Linings Playbook.” Maybe I’ll watch that while making more pear butter.
1 pound strawberries, cored and finely chopped
3 tablespoons granulated sugar
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1/2 teaspoon black pepper
Combine all into a saucepan and bring to a boil over medium heat. Then, reduce heat to low heat for about 25 minutes, stirring frequently as it cooks so the fruit doesn’t stick to bottom of pan. Jam is ready when most of the water has boiled off and reached a thick consistency. Let cool, and serve with crackers, toast or on sandwiches. Makes about 1 1/2 cups.