The strawberry-pickin’ season has well passed, but ripe, red strawberries are plentiful at the grocery store and, at $1.99 per pound, I just couldn’t resist! After having so much fun making blueberry jam, I knew these berries were destined to be cooked and sealed tightly.
Making homemade jam is a bit time consuming, but deliciously worth the effort. I was actually a bit more confident this time, and things in the kitchen were a lot less hectic. The recipe is pretty basic…crushed berries, sugar and pectin.
I’ve really been bitten by this canning bug, and now all I can think about are ripe peaches.
I’d better hurry, though, because peach-pickin’ peaks in August. (try saying that three times fast)