This is a variation of a Food and Wine quick strawberry jam (found here). I did not have enough jars to make my full batch of jams (that will be tomorrow's adventure), so I made this quick jam which will last well in the fridge for a couple of weeks. If it I don't eat it faster, that is, because this is really very good. I used freshly ground nutmeg, allspice, a star anise (can you see it in the simmers pot below?), and cinnamon. I used local honey, and added one half cup of pinot noir, to give it an nice depth and some acidity. I think it turned out beautifully. (I wish I could bottle the smell for all of you. It is rich but not heavy--perfect for late spring.) It is a loose jam, which will do well stirred into ice cream, or spread on tea cakes, or mixed with yogurt. I think it could also adorn a pork-chop very nicely.
The strawberries came from Homestead Farms in Poolsville, Maryland (which, by the way, has an old school hardware store--I wanted to buy everything in it!--and a swimsuit wearing cross-dresser, so, needless to say, our trip was an adventure.) They also have cherries, peaches, apples, and, in the fall, hay rides. They are also rather overpriced for a pick-your-own farm--$2.99 a pound!
I promised the friars here at the office that I'd bring some in to share. Br. J said he'd bring in tea, and we could have a "solemn" tea. He paused, and looked quizzically. "...I mean a high tea. Obviously, I think about the liturgy too much." Join us, will you?