My favorite time of year is strawberry season. I live in North Carolina, when they are in season at the end of April through May and the beginning of June. There is nothing I like better than all the yummy things I can make from them. Strawberry pie, shortcake, muffins, Strawberry juice, and jams. There is a farm nearby where I go to pick them by the pound, and bring them home. Some get eaten immediately, some get canned or frozen.
If you like strawberry jam, its one of the easiest recipes to make, and requires very few supplies. My favorite recipe can be found here:
Once you make it, and it sits overnight, its perfect on biscuits, added to the filling of a cake, added to marscapone in some winter crepes, and even on top of goat cheese with some lovely wheat crackers. Its light and summer sweet, and the perfect way to introduce yourself to canning. There are other recipes, including for freezer jam and without pectin, but I rarely have extra freezer room and I find that typical canning methods preserve the jam longer.
If you don’t have a farm nearby, check out your local farmer’s market, Whole Foods or even Food Club. Smell the berries, and check for any bruising or mold. The recipe calls for five cups of crushed berries, which means you will need more whole berries as they condense down. Make it a family event, as children or parents can come and help, and everyone goes home with jam!