Guest Post: Christmas Crafts – Part 1

December 22nd, 2011 admin

by Athalia Critcher

Christmas began in July this year. No, really, it did. I was motivated by that certain day in mid-November on which I check my Christmas list and realize that I would very much like to have a small gift for my husband’s team at the office and have not yet planned what that might be. Each year, on this day, I go through a domino of emotions: first there is excitement and joy, because his team is a group of wonderful people who cares for one another, and for whom we have, not only a deep gratitude, but also strong affection and high regard. I am also excited because, honestly, I always get excited about giving gifts. The emotion that follows the joy and excitement is panic, because I realize that there are so few days left in the season, and I have no idea how or where to even begin planning a gift that would convey our heart for this group of thirty folks and their families. At this point, just about anything would add stress to the already time-strapped holidays and an already maxed-out holiday budget. The last domino falls, and I feel disappointed and sad.

That is why Christmas started this year in July, in the peak of berry season. For weeks on end, our house smelled of sticky, sweet strawberries and blackberries, as I brewed jar after jar of jam. The lovely deep red jars cooling on the countertop, and the anticipation of sharing it filled our home with a festive mood. Each time I bought a large flat of very ripe berries, my thoughts were with my husband’s team at work, and my prayers followed their projects and the challenges.

It was my first time making jam, and it easier than I imagined.

Using Alice Currah’s recipe from Savory Sweet Life for Easy Strawberry Balsamic Jam, I adjusted the ratios to taste and added a waterbath canning step to permanently seal the jars.    Canning jars are usually stocked in groceries and garden stores by mid-summmer. There are usually coupons to be had, both in the papers as well as those nifty “Save Now” coupons glued to the dozen jars themselves. Four or six ounce jars are nice sizes for putting up jam. Perhaps any balsamic would have done justice to this recipe, but we are hooked on an Espresso Balsamic from The Art of Oil, a fabulous vinegar and oil supplier here in our little town.  Since I was cooking in bulk, I purchased both the strawberries and the sugar in bulk. I ordered me a 25 lb bag of raw sugar through my local grocery, and I bought the berries in large two pound flats. Were I wise, I would have also bought a candy thermometer to properly gauge our high-altitude gelling temperature. Instead, I discovered that meat thermometers do not measure above 200 F and settled on each batch having its own unique personality and consistency. Some of the jars will be lovely drizzled over a scoop of vanilla ice cream; other jars will spread nicely on toast.

What a joy to celebrate Christmas all year long!

Athalia Critcher is a southern girl who married a mountain man and now calls the Blue Ridge Mountains home. She holds down the fort and writes about her misadventures in their small mountain community at LittleCreekLife.com.