strawberries for jam

On Sunday, we spent half of the day in a local strawberry field. This was the first time we have ever harvested our own berries as a family. I admit, I was a little worried about how two small children would do in the middle of a hot, wide open field - but they surprised me once again! They ran, picked, frolicked, ate, and played! I'm convinced that children, being so instinctively connected to the earth, thrive in nature. Mine certainly do much to this tired mama's delight.

Later that day, my husband and I got to the task at hand - making and canning strawberry jam. This was our first canning adventure and I am pleased to report that it was an amazing success (although we did have some pectin issues in the first batch, but hey, who doesn't need a little compote for their ice cream?). We modified a basic strawberry jam recipe by adding a few tablespoons of balsamic vinegar in place of lemon juice. Yummy! You really would be astounded by how much better freshly picked, seasonal fruit tastes. So, abandon your fears, purchase a canning kit, and find a local u-pick farm. It's an excellent opportunity for the whole family to participate in bringing food from the farm to the table and beyond. Plus, we have enough preserved strawberry goodness to last until next spring. Happy picking!