Comments on: In Season Now – Strawberries!

By: dragon

dragon — Thu, 28 Aug 2008 23:25:37 +0000

To Che: is it 3-4 pcs of (1) orange peel or peel of 3-4 oranges?

By: che

che — Thu, 13 Mar 2008 09:31:00 +0000

MM, Helo. I didn’t use pectin when I made my jam. I added the orange peels to fight the super sweetness of the sugar & give the jam an added boost of flavor, but not overshadowing the taste of strawberries. The orange peels were from the Sagada Oranges which I was just so in love with.

I was able to make the jam twice so far. MY first try, a soup bowl of strawberries + 1.5cup sugar + 3to4 orange peels… the jam consistency turned out just right. In a day or two it was gone. My brother and uncle loved it.

I couldn’t get enough of it too so I made some again :) a week after. This time, I made it at a friend’s house – coz I didn’t get to buy her some from Good Shephered and the one I got from the market was overwhelmingly sweet. I reduced the sugar to a cup and 2TBSP coz I was trying to cut down on sugar intake this time… it turned out well with a syrup-like consistency. We ate this with toasted wheat bread with butter & the strawberry preserve on top. The next day we had it with the pancakes. Also works best with vanilla ice cream since the sugar on the strawberry is tamed.

By: eej

eej — Tue, 11 Mar 2008 23:35:39 +0000

Cartolina a.k.a. Poster board

By: wil-b cariaga

wil-b cariaga — Tue, 11 Mar 2008 13:45:39 +0000

I was in Baguio last weekend and i bought tons of strawberries. . . . hmm. . . i should really check ur previous posts on strawberries, cause all i really do with it is fruit shake and jam. . . hehe

By: Marketman

Marketman — Tue, 11 Mar 2008 07:16:51 +0000

solraya, yup, cartolina and bright sunlight… beth, I hope you indulged… DADD-F, thanks! Chi, the tiptree preserv es are probably made from the wild strawberries or frais de bois? in France… they are delicious fresh, so they must be good in a jam! Jacob’s Mom, you think pinoys are the only ones who use the word cartolina? I never knew what to call it in the States! kayenne, I have never seen anyone eat a strawberry with the leaves in it… your story reminds me of this silly guest we once had who popped pistachio nuts, shells and all into his mouth and crunched down, then he was so embarrassed to spit it out that he just kept crunching then swallowed, YIKES!

By: solraya

solraya — Tue, 11 Mar 2008 07:09:09 +0000

I have been meaning to email you on how you get those backgrounds for pics. I thought from a software or whatever :)

This post gave me my pic and ate it too. Thank you.

By: Beth

Beth — Tue, 11 Mar 2008 05:01:36 +0000

we were in Baguio last weekend and strawberries abound in prep for their straberry festival which will start Mar 14.MM, your pics look very professional!

By: DADD-F

DADD-F — Tue, 11 Mar 2008 03:30:56 +0000

Gorgeous!!!

By: chi

chi — Mon, 10 Mar 2008 23:54:07 +0000

MM, you sure have an eye for great pics!!!

Have your ever tried Tiptree’s Little Scarlet strawberry jam? It’s a gourmet jam that costs anywhere from $15 – $20 for a 12 oz jar. Yes, I got suckered into buying a jar. It was very very very good but I didn’t think it was worth that much. I have many other TipTree faves that are at normal prices.

The fruit itself is tiny – the size of a penny. The jam is packed with this tiny fruit. The price comes from the difficulty of harvesting and cleaning the fruit.

By: Jacob's Mom

Jacob's Mom — Mon, 10 Mar 2008 23:11:17 +0000

CARTOLINA – boy, that’s a word I haven’t heard in nearly 10 years!