When strawberries arrive at the market, it’s time to dig out the canning equipment! As seasoned jam makers all know, sugar reacting with the pectin is what makes the jam set, and the Certo that my mother’s recipe called for was no different. Imagine my joy when I discovered Pomona’s Pectin, a product that relies on calcium (already included in the package!) to set, rather than sugar, and I was finally able to make a low-sugar jam that set perfectly! Although Pomona’s has been around for 30 years, I’ve only just discovered it in the past few years. I knew right away that I needed to make it available to all of you, here at the market!
It’s hard to imagine that you can improve on the sweetness of fresh, local strawberries, but roasting them takes them to another level. First, the smell in your kitchen is second only to standing in the middle of a ripe strawberry field on a hot, summer day. Second, the juices thicken and turn into sweet, syrupy nectar, perfect for drizzling over desserts or stirred into yogurt. And third, roasting concentrates the sweetness of the berry, just be sure not to overcrowd the pan while roasting. Besides topping yogurt or waffles, mix the berries and syrup into club soda or create a new favourite summer cocktail, and they’re perfect for topping an oven-warmed Brie cheese.
This easy dessert showcases local, sweet Lepp’s strawberries, and is basically an assembly of ingredients. The sweet fresh berries, syrupy roasted berries, tangy whipped cream and crunchy graham crumbles all combine for a perfect flavour and texture combination.
Gorgeous rosy rhubarb and fresh, Lepp Farm strawberries served in a rustic cast iron pan make a show-stopping springtime dessert from Halfbaked Harvest. The biscuits soak up the lightly sweetened fruit juices, and while the drizzle of warm honey butter and whipped cream might seem extravagant, they perfectly finish this beautiful dish.
Also known as macerated strawberries, this method is an easy way to enjoy a dessert that feels decadent yet effortless.
This recipe, originally from Northwest Edible Life, is one of the easiest preserves I’ve ever made. Sugar, strawberries, vanilla bean. Puree, simmer, water bath can. That’s it. The result is a sweet taste of spring in a jar, excellent as a topping for ice cream, swirled into yogurt, or spooned over waffles.
It’s no accident that rhubarb — in season now — is so often paired with strawberries. The combination of the two creates the perfect balance of tart and sweet, and makes for vibrant, crave-worthy springtime desserts.
This fruit crisp is an easy way to celebrate the classic pairing. Strawberries and rhubarb are tossed with lemon juice and sugar, then topped with a buttery oat mixture that transforms into a crunchy streusel as it bakes. Plus, there’s no need to dirty any plates — this dish is best served warm from the skillet, topped with a scoop of vanilla ice cream.