It all started with an innocent Saturday stroll through the Calgary Farmers Market, when i happened to glance at a slightly sad looking flat of strawberries, next to bundles of $2 vegetables.  There was no sign of mold on the berries, although they looked a little dark, bruised, and kinda homely.  ‘$10′ was written on the side of the box.

And then the curly-haired vendor caught me looking, and told me she would give me the flat and the one under it for $15, if i took them both.   What’s a mennonite, deal-loving, home-canning girl to do? Some people go for lost-looking puppies….apparently i fall for jam berries.

i figure there were about 24-30 lbs….which worked out to about $0.63/lb at most!

They weren’t the best eating berries, but mixed with the right stuff….

And bottled up with cute, handmade labels (thanks Mom for the help!):

Et voila!  Two days of sporadically slaving over the stove resulted in  52 jars of strawberry preserves: Strawberry Jam, Balsamic & Pepper Strawberry Preserves, Drunken Strawberry Sauce, Strawberry-Chili Sauce, and Lavendar-Rosewater Strawberry Preserves.

Strawberry Chili Sauce Recipe:

:: Heat on the stove in a big pot until simmering
5 cups hulled, sliced, and slightly mushed Strawberries

:: Stir in and bring to a boil
1 box Certo pectin
6 cups Sugar
2 diced yellow peppers
1 diced red onion
1/4 – 1/2 cup sriracha or other asian chili-garlic sauce

:: Boil for 5-7 minutes, then take off the heat and skim/discard foamy stuff off the top.
:: While still hot, pour into hot, sterilized jars and continue with your preferred method of jam-canning.  I pre-soak my lids in hot water, pop them on, finger-tighten the rings, and invert the jars immediately for 5-8 minutes. After that, i turn them right-side up onto a towel-covered surface and leave them for 24 hours….all the while smiling every time i hear the characteristic ‘pOp!’ of the lids sealing!