A Strawberry Farm and Fresh Jam

Last week I took Punky and Cuddles to visit a Berry Farm. The farm is located a short distance from us. I chose it as it is an organic (non certified) farm that has been established for some time and is well know for it’s produce and related products. The farm is called Summer Sensations and is located in Teesdale (near Geelong, Victoria).

Strawberries are currently in season at the farm. Summer Sensations also grow blackberries, raspberries, silvanberries and youngberries. We will be heading back for all of those when they come into season!

We had a great time!

I loved the drive to the farm as it is in an area that I had not yet explored. I love looking at beautiful old farm buildings and churches. I could have spent the day stopping by the side of the road taking pictures if I didn’t have two impatient boys in the car and a prep orientation session later in the day!

I can not begin to describe the smell of the strawberries that we picked. The owner said she thinks they smelt like toffee apple. I am not sure but they smelt divine, and tasted even better.

We filled up about half of our strawberry punnet when my boys suddenly realised that there was no good reason for not taste testing. I had to then speed up the picking and stop taking photos to get us out of there before they ate their weight in un-paid for berries! I did mention at the store that we should pay extra on top of the picked weight for taste testing…

This is what we made with our glorious collection of berries. 

Fresh Strawberry Jam Recipe

• Makes: about 200 ml
• Preparation Time: 10 minutes
• Cook Time: 30 minutes

 Ingredients:

• 1 kilogram of fresh strawberries – washed, hulled and sliced into thirds
• 1 kilogram of CSR Jam Sugar
• 1 Packham Pear  minced in a blender OR 1 lemon juiced
• seeds of 1 vanilla bean scraped

Steps:

1. Place a small dish into the freezer to use to test for setting point 
2. Add all of the ingredients to a large pot, including the pod of the vanilla bean that you have scraped
3. Over a low heat stir the mixture until the sugar dissolves
4. Increase the heat to boil vigorously for 8-10 minutes
5. Test for setting point at 8 minutes but putting a small spoon of the hot jam onto the bowl waiting in the freezer. Wait a minute until it cools, the jam should have a thick jam texture
6. Remove the vanilla bean pod
7. Turn off the stove and pot the jam into steralised jars (select the link for instructions on steralising jars)
8. Store in a cool dry location and use within about 8 months

Have you been berry picking?