In my ongoing quest to spend less at the grocery store and provide my kids with yummy but healthier versions of the treats they like in their lunch bags, I made these.
Actually, I’ve made a few versions now, and this batch is my favorite so far.
My mother used to make me strawberry shortcake for breakfast on my birthday when I was a kid. My birthday is in early July, which was at the end of strawberry season around here, but no matter – if she couldn’t get ripe local berries, she’d buy what was available and macerate them in some sugar for a while before making the shortcake.
I also remember that sometimes instead of the traditional biscuit, she’d get those spongy yellow mini-cakes (you can find them near the strawberries in most grocery stores this time of year). I loved those little cakes. Light and fluffy, they reminded me of another childhood favorite – Twinkies. Yep. Twinkies. I think my introduction to those has been blamed on my paternal grandfather.
But I digress….
Alex – the jam afficianado in our house – has pronounced this jam "Not bad…it's actually pretty good." With two approving nods of his head. So I'm thinking I got about an A-.
As I'd mentioned after my trip to the Farmers' Market on Friday, I bought a total of 4 quarts of strawberries: 6 individual pints of berries from one farm, one quart from another farm. All were gorgeously ripe and red all the way through. I also bought 2 lbs of rhubarb from the Honey Stick Man. So I figured I'd have enough for a batch of jam and a pie. Happily, I was wrong – I got two batches of jam and a pie out of the deal. Well, nearly two batches. But I'm getting ahead of myself.
This was just an experiment – I had some leftover eggroll wrappers in the fridge and I had some strawberries. And I thought – hey – deep-fried dessert!