Life is short, and strawberry season is even shorter. Don't waste one precious second. We ditched work one afternoon last week (shh, don't tell) and went strawberry picking, hoping to fill our flats with ripe red berries before the rain arrived. We had no particular plans for the berries other than consuming as many as our tummies would allow. It was also assumed that more than a few of these beautiful berries were bound for the canner. And, tell me, are you really surprised? What did you expect for the first jam of the season? As it turns out, strawberry hibiscus is a pretty incredible combination, and doesn't do anything to dampen this little obsession I'm experiencing. And folks? I've still got half a bag left. I told you 1 pound of dried hibiscus went a long way. This tropical jam is based off of last year's Strawberry Vanilla jam recipe, replacing the vanilla bean with a concentrated hibiscus 'tea' made from dried flowers steeped in hot water. The jam itself isn't overly floral;

Share: