So when I got one with the title, "Strawberry Preservation Workshop," it took me a moment to realize that the word strawberry was included, and that that wasn't very conservation-y.
Strawberries are very much in season right now, and the vendors down at the Byward Market are selling them practically by the bushel-load. As part of encouraging everyone to buy fresh, buy local, the Sandy Hill Community Centre offered a two-hour workshop on Strawberry Preservation. Also known as making strawberry jam.
So we all attended the workshop and learned how to make strawberry jam. Then, a week later, it was time to put our book-learnin' to the test. We had originally planned to do it old-school-style, picking our strawberries ourselves, but the weather has been really uncooperative. Meeting at Marie-Catherine's house - we mashed and boiled sixteen cups of fresh Canada strawberries into jam. Actually, a whole lot of boiling happened. We boiled the strawberries, the jars, the lids, the jam in the jars, everything.
My portion of the jam. There was a great deal of high-fives in the kitchen after the jam thickened and the lids were sucked down into place, making a distinctive popping sound.