Today, I’m sharing a recipe for strawberry lemonade with you. When I first head about this stuff, it sounded magical and whimsical. I knew right away, it was something I had to try. I’m glad I made it too, because it’s fucking amazing and I’ll definitely be making it again. Continue reading →
Hey guys! One of my goals is to post more regularly (here and on my youtube channel). To get back into the swing of things, I thought that today, I would let you know what’s going on in my life.
I promise to keep the filler posts to a minimum, and I have a few posts in the works, but I thought Taking Stock would be a nice way of easing back into things.
One thing I don’t think I mention in this post, is we’ve started apartment gardening it’s going surprisingly well. The kale in the picture above, was actually harvested from our balcony and used in a kale and brown rice salad (it was delicious by the way). Continue reading →
It’s 2017, which means it’s time for my annual Year in Review post. 2016 for me, was pretty full on; it was filled with lots of travel (within NZ; overseas would have been preferable), catching up with friends and family, and of course, moving cities.
Add strawberries and sugar to a large saucepan and bring to a medium heat. Stir constantly until the sugar has dissolved (at this point you can mash the fruit with a potato masher or a spoon).
Once the sugar has fully dissolved, increase the heat to a medium high temperature and bring to the boil. Boil for about 5 - 10 minutes, until the jam has reached 105˚C on a preserving thermometer***
Once ready, pour the hot jam into sterilised jars using a metal funnel, and seal with sterilised lids (we sterilise ours by placing them into the oven and heating them up in the oven beforehand****)
* About 445 ml
** If using frozen strawberries, make sure to defrost them before use. Learn from my mistakes!
*** If you don't have a thermometer, to see if the jam is ready, while it is still on the boil, use a teaspoon to place a bit onto a small plate. Leave it for about 30 seconds, then push the jam with your finger. If it doesn’t flood to fill the gap it's ready. If not, keep it on the boil and repeat this step after every minute or so, until it has set.
**** Pouring hot jams into cold jars will cause the jars to crack/smash, if you want to pour the jam into cool jars, bring the jars and the jam down to room temperature.