I wait patiently for this intersection in time every year.
The moment when rhubarb season and Ontario strawberry season collide.
Pure joy. Right in my mouth.
It’s a lovely thing having to wait for something to come in to season. Today, the global food market can bring us almost anything year round. Strawberries being the perfect example, our shelves are replenished all winter long thanks to imports.
When I got married, I made Ontario strawberry jam for my guests as favours. Of the one hundred or so guests, I have heard at least a dozen times that it was the “best. strawberry. jam. ever.”. There were empty jars wiped absolutely clean of jam, sitting on the tables at the wedding, when the night came to a close.
It was a simple, straightforward recipe with no additional bells and whistles other than it was made from peak season ontario strawberries. Fresh, locally grown produce can make that much of a difference.
This is also a simple, straightforward recipe which lets this perfect flavour duo shine through.
PS I am not nearly as elderly as the inside of my hands make me look.