“Canning season” has begun

This weekend, we began our “canning season.”  The local strawberries are now fully ripe and ready for jellies and jams.  We took four quarts of delicious and very ripe, wonderfully aromatic strawberries and turned them into this….

2016 jam

We don’t mess around with those half-pint jelly jars; we go all the way and fill up those pints!

(BTW, the recipe, if you’re interested in making your own, is the Ball recipe for ‘Strawberry Jam’)


~Speak to me~

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