Lost Skills Workshop

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!)

—Megan Martin

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.



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Photos

01. Fig + Fauna

13 Comments

Comments

[Valerie {All Mussed Up}]

I love the idea of unearthing and excavating lost skills together as a community - what a lovely initiative.

[Amy Swinn]

I started my canning adventure two years ago, and each year it just gets better and better. In fact I was just in my basement today counting empty jars to make sure I had enough for the twenty quarts of tomatoes I plan on putting up this year. It's great to see more and more people getting involved in these types of skill shares, not only does canning give us a connection to our past, but our future as well. It feels great to spend an afternoon with friends, bonding in the kitchen, and know that in January when it is freezing outside you can open a jar and be taken back to that moment when the sun was bright, and the fruit was at the peak of ripeness.

[Kristen]

This sort of practice not only revives the blessings of the past, but teaches us what is lost when we put convenience first. That whole mid-century mentality of pre-packaged glory gets broken down fast!

[chloe]

I love this. ^^

[Angela]

I like the convivial approach to learning and sharing lost skills that would in the long run help us survive and thrive in our world. Thank you for sharing the recipe.

[Silvia]

This is a great initiative!

[Beverly]

The beauty of the bread and ruby jelly in the Fig + Fauna strawberry jam Lost Skills Workshop makes me almost taste the strawberries and smell the aroma of freshly baked bread! The creamy cheese looks delicious! The simplicity of the paper decorative lid reminds me that beauty and function are easily combined with the use of a little imagination. Our grandmothers understood the quiet joy of a good cup of coffee, homemade bread and jam, and time to visit before starting the next chore.

[galaxie andrews]

i love the idea of the Lost Skills workshops. thank you for celebrating, sharing and keeping these traditions alive.

[Mary Ann]

I make strawberry jam every year and whereas my children are all grown, I usually try to find a grandchild or other children to help me because it makes it SO much more meaningful and FUN! I love the simplicity of this workshop, keeping alive generational traditions and stories, and the sense of family it emulates.
The workshop is very well-written and I will definitely try this recipe!

[BEVERLY MC]

SURE WISH I LIVED NEARER YOUR FIG AND FAUNA FARM TO ATTEND ONE OF YOUR WORKSHOPS. YOUR CREATIONS ARE BEAUTIFUL AND LOOK SO INVITING.

[Julie]

This is so wonderful! The fig & fauna farm is pure magic and the perfect place to revive all the wonderful rituals that makes food more meaningful. I hope to one day attend one of these workshops!

[Aimee Kay]

How long does thus last? Once I can this is it good 6 months or a year and how long once I open a jar? I turned 30 this year and har 5 generations still alive and last year I started making my own soap and laundry detergent but now I want to learn how to CAN. I think jaws will drop if I actually made this, correctly and did Christmas gifts for all the grandmas and aunts.
Thanks ladies :)

[Emily]

I just found this recipe on pinterest. Love that you use Pomona's Pectin! I just discovered this about 2 years ago and use it for all of my jam making. Can't wait to try this recipe.