My son and I went and picked strawberries the other day. It took us no time at all to pick eight quarts. It was a warm day but the berries were plentiful. We ate a few but brought most of them home. Norris Berry Farm in Hinesburg did us right.
We have about two quarts left. I used two of them to make jam. It is the best strawberry jam I have made yet. I canned five small and five tall jam jars. I only had seven lids (thought I had more) so did would I could. I scooped the jam that wouldn’t fit into jars into a bin for the fridge. I would have had more left over but I had a kind-of enormous boil-over. That was a bit of a mess–sticky strawberry goo all over the stove top. I had thought about using a larger pot but did not. I won’t make that mistake again. Gotta love experiential learning.
I froze two quarts and we have eaten a couple of quarts. We had a fresh quart from the market already when we brought home the ones we picked. I have been eating them with yogurt and granola for breakfast and then having some straight up with lunch, and I am not the only one in the house who is painting his teeth pink. If the season doesn’t end too quickly I may have time to go pick more. The season does not last long in any case, so I want to eat as many as I can in the present. Can I get strawberries other times of the year? Sure, but in January they taste like wood with just a hint of strawberry flavor. That just isn’t what I’m talking about.
There is nothing like your own fresh strawberry jam, even if it overflows. You just have to eat it as you clean it up.