I love the idea of strawberry pie. Fresh fruit, cream, and a buttery crust are all I need to be happy (for a few moments anyways). Oh, and maybe a sprig or two of mint, too.

Last night I got home with more strawberries than I knew what to do with. Well, not really, but there were a lot. Before bed, I mixed up a batch of pie dough. 1 1/2 cups flour, 1 stick butter, and a bit of ice water. I put the dough in the fridge over night, and this morning I rolled it out, pricked it, and popped it into the oven. I left the pie crusts on the counter to cool and ran off to work.

This afternoon, I came home and filled the pie shells with a whipped cream and yogurt mixture. It is one of my new favorites: very simple, fresh, and delicious. I used greek style hung yogurt mixed with sugar, lime zest and lime juice, and vanilla. To this mixture I added the whipped cream.

On top of the pies I added strawberries (whole around the edges, and sliced with sugar in the middle. I threw in a mango as well here. To garnish the pies I picked some mint from the garden.

All 6 assorted mini pies made it safely into town in my pie baskets.

When there are strawberries, there ARE strawberries. As with most fruits, if you choose to eat them when they are fresh, you have to eat a lot of them, all at once. This is of course how to make up for not eating them the rest of the year. (It is also a good way to get a stomach ache.) Pick them, eat them, can them, eat them, make pies, and eat some more.

My friend Bob has a huge garden, and the strawberries were ripe for picking last night. We went by, and picked tons! I came home with two turkey-roasting trays full (which is actually half full, as the fruits shouldn’t be layered too deep..). Last night I canned a batch of jam (and started crusts for pies).

Strawberry jam is a simple mixture of sugar, fruit, and lemon juice. I didn’t use much pectin, and the resulting jam was thin, which is perfect for things like pancakes and yogurt.

To thicken the jam a little bit, I boiled it for a while. You don’t want to boil the jam too much though, or you will over cook the fruit. hmmm..

Today my friend Hilary and I made jam. She supplied two bundles of rhubarb, and I added a well packed cup of rose petals.

The result was a sweet, delicately rose scented rhubarb jam. We ate the better part of a jar with spoons while we processed the jars.

The rhubarb and sugar were mixed first, and left to sit. When the sugar had mostly dissolved, we added lemon juice and rose petals.

We put the mixture onto a burner and let it boil for about 10 minutes. Meanwhile, we washed, dried and set up our jars, lids, and canning utensils. We used Weck canning jars (glass jars and lids, made in Germany) which are the cutest things ever!

Below are the filled jars. We ended up with quite a few! The rhubarb jam is quite thin, with a little scent of rose, and I can’t wait to put it onto vanilla ice cream..