August 10, 2011

Strawberry Jam Vinaigrette

2 tablespoons strawberry jam
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
sea salt
freshly ground black pepper

Place all ingredients in a lidded jar or dressing shaker and shake until well blended.
My thoughts:
It seems like pretty much any time I post a canning recipe I get a question about how we eat it all. Well, it is a combination of eating it as is, sharing with friends and using the jams, pickles and fruits in new ways and in other recipes. Plus canned food lasts a full year (or more!) so I have lots of time to use it up. I try to eat what I canned in the opposite season (I'm making sure at least a few jars of apricot, strawberry-rhubarb and raspberry jam make it to the dark days of winter and I've been enjoying the sunny orange jam I made in the cold weather) for the most part but there are no hard and fast rules. I don't let anything go to waste and lately I've been making small batches of more experimental or limited use items which is fun, quick and statisfying to make but doesn't overwhelm. Look for more of them over the coming weeks. Anyway! This jam vinaigrette is a great way to use up that last little bit in the jar (you can even shake it in the jar it is in!) or to introduce a little out of season (sadly, strawberries are a distant memory at this point) fruit flavor to your salad.