What Breakfast Looks Like 100 Miles From Town: Canning Jam & Sourdough From Scratch | Remote Alaska

Welcome to our remote off-grid homestead deep in the heart of Alaska!

Today, we're preserving on the homestead with canning old-fashioned strawberry jam and baking a rustic milk and honey sourdough loaf—entirely from scratch, in our cozy off-grid kitchen.

Whether you're here to learn traditional food preservation, explore sourdough baking, or just escape into the peace of wild living, we’re glad you’re here. ❤️

✨In this video:
• Our milk & honey sourdough recipe
• Small batch, old fashioned Strawberry Jam (no refined sugar, and no pectin!)
• Homestead baking + canning off grid
• Foraging medicinal plants & wild food (ID and uses)

In between canning and baking, we took a walk around the homestead. On the way, we spotted some wild foraged edibles and medicine, and talked a little about our plans for foraging season.

Thank you for following our journey on the last frontier!
-Dennis, Amy & Lena
filmed at our cabin on the fringes of the wilderness

HOMESTEAD RECIPES

OLD FASHIONED STRAWBERRY JAM
5 lbs strawberries, crushed
1/4 C lemon
7 C honey, or 7 C sugar

1. Wash jars well with hot soapy water.
2. Combine berries and lemon, bring to a full boil that cannot be stirred down. Add honey, boil one minute more. Skim any foam.
3. Ladle into jars, leaving 1/4'' headspace, check for air bubbles, wipe rims, finger tighten lids on.
4. Process at 10 minutes in water bath canner (adjusting for elevation as necessary).

Adapted from Ball Canning

STRAWBERRY THYME SOURDOUGH
1/4 C strawberry jam
handful of thyme
1/2 C active starter
2 C water
1 tbsp salt
4 C flour

1. Combine starter, water, and salt, mix well. Add flour and stir until a shaggy dough forms, cover and sit 1.5 hrs.
2. Do 2-4 stretch and folds, 30 min apart. Sit 2-4 hours more.
3. Fold out dough and shape, let rest another 1.5 hrs while oven preheats to 450 with dutch oven in it.
4. Score and dust with flour. Bake 20 min with the lid on, 20 min with it off.