During a stormy afternoon, we hosted our first gathering of Lost Skills - a series of workshops for people interested in learning a variety of useful homesteading skills, held at our farm Fig + Fauna.
We began with a canning demonstration, making a simple Strawberry Honey Jam - a flavorful celebration of Florida’s seasonal bounty. There was a consistent nostalgic theme in the conversations that took place. We all contributed stories of our mothers and grandmothers – memories of their relationships with food and homemaking; seemingly, reviving our ancestors along with their practices that we long to learn. (Recipe below!)
Strawberry Honey Jam
Yields 4-5 Cups
You will need:
• 4 cups Strawberries, mashed
• 1 cup of mild Honey
• 2 tsp. Pomona’s Pectin powder
• 2 tsp. Pomona’s Calcium water
Measure mashed strawberries into a heavy bottomed pan and heat on medium-high. Add calcium water and mix well, stirring often. In a separate bowl, stir room temperature honey and pectin powder until thoroughly combined.
When strawberries begin to boil, add the honey/pectin mixture. Stir the ingredients for one minute or until boiling again, and then remove from heat. Fill sterilized canning jars, leaving a ¼” space from the top of the jar. Place lids securely and process the jars in a boiling water bath for ten minutes, or refrigerate for up to two weeks.
01. Fig + Fauna