florida strawberries

Cheese Please: Berries + Thyme Jam and Cheese


We’ve JUST launched our first blueberry pre-order of the season, Berries + Thyme, and we are so excited about it! We’re taking the last strawberries of Florida strawberry season, and the first berries of Florida blueberry season and making a sweet, herbal jam you can use on anything….especially cheese.

Ok, now for the cheese! Because Berries + Thyme is a sweet jam with a savory component, truly any cheese pairs deliciously. We chose 3 of our favorite types of cheeses to share with you. Any of these types of cheese paired with nut crackers and our limited batch jam will take your wine night to the next level!


While so many cheeses will be delicious with Berries + Thyme, we fall hard for:

• Triple Cream Cheeses (like a Brie)

• Stilton Cheeses (like a Blue)

• Toscano Cheese (a nice hard cheese, usually a Pecorino. Ours is crusted in herbs!)

If you haven’t pre-ordered your Berries + Thyme, hurry! You only have until next Monday to order, and once it’s out for the public, it won’t be around long! You can pre-order it here.

Strawberry Habanero Salsa


Is anyone getting sick of strawberries yet? No? GOOD. We never tire of these juicy babes, and we never tire of new ways to use them, like preserving them so we can enjoy them for the rest of the year! You may remember that we came up with a peach salsa last summer, so we thought a strawberry winter salsa with some habanero heat was the best way to bring some warmth to the cooler days we get!

Our favorite supplies:
Canner with canning rack
Jar Lifter
Canning Scoop
Canning Funnel

Strawberry Jalapeño Salsa

Makes about 3 pint jars

  • 4 cups of diced strawberries

  • 1 yellow pepper diced

  • 1 green pepper diced

  • 1 red onion diced

  • 1/2 habanero diced - deseed for less heat
    *for a lot less heat, you can use 2 jalapeños*

  • 2 cloves of garlic diced

  • 1 cup fresh cilantro diced

  • Juice of 2 limes

  • 1/2 cup of apple cider vinegar

  • 1 tsp smoked paprika

  • 4 tb brown sugar

  • 1 tsp salt from Florida Pure Sea Salt


  1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

  2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

  3. Mix all ingredients listed above into a non-reactive sauce pan and bring to a boil. *NOTE: Wear gloves when handling habanero peppers because they will burn much worse than jalapeños.

  4. Once it's boiling bring the mixture down to a simmer and allow it to simmer, stirring it frequently, for 10 minutes.

  5. Place canning funnel onto your jars and ladle in salsa mixture leaving 1 inch head space. 1 inch is the bottom thread on the neck of the jar from the top. With a damp cloth or paper towel, wipe the rim and thread of each jar.

  6. Add lids and rings to each jar, closing each finger tight.

  7. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

  8. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

  9. Put lid on and process jars for 15 minutes.

  10. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight.

  11. Next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!

Do you have any questions about the canning instructions, or need help troubleshooting? Leave your question in the comments, or message us on Instagram!

Blue Cheese, Bacon + Strawberry Balsamic Cracked Pepper Burger

Monday we made this bomb ass burger for our staff lunch! All of our bellies were super happy and we've all decided that it's one of our favorite ways to utilize this jam! 

To build the burger you'll need:

  • 1 package of ground protein
  • Blue Cheese crumbles
  • 1 medium red onion
  • Washed lettuce
  • Strawberry Balsamic + Cracked Pepper Jam
  • Bacon
  • Brioche or pretzel buns (optional grilled with butter)
  • Olive oil
  • Salt + Pepper to taste
  1. Start by frying up the bacon on both sides.
  2. While the bacon is frying up, season your ground protein with salt and pepper to taste and form them into 4 chunky burger patties.
  3. After the bacon is fried up put it aside.
  4. Slice your red onion, drizzle with olive oil, salt + pepper.
  5. Grill up your red onion and burgers to your taste.
  6. We buttered the top of our buns and grilled it as well.
  7. Build the burger and top with bacon, grilled red onions, blue cheese, lettuce and a generous spoonful of Strawberry Balsamic + Cracked Pepper Jam!

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!