Well, it’s summertime in Portland even if the calendar disagrees. We’ve had a steady week of sunshine and temperatures in the 80s. Now, I am typically not a fan of the heat, but I do appreciate the bounty of delicious fruits and veggies it helps produce. Case in point: beautiful Oregon strawberries.
I look forward to berry season every year. Tim and I were off on an exciting road trip (see Part I and Part II) during this time last year and missed one of our favorite activities, berry picking. It is one of the most calming and rewarding ways to spend a few hours. Plus, if you pick your own berries, you save lots of money! The photograph above shows the massive 30 pounds of local strawberries we picked on Wednesday morning. It took us two hours, but we found the reddest, ripest, most yummy berries in the field.
We already have four huge tubs in the freezer, several batches in the dehydrator, an abundance in the fridge, and a hefty batch of jam on the counter. It’s hot, it’s sunny, and walking into my kitchen is no different than walking into a sauna. But I’ve got homemade jam!
I always use this recipe, because it never fails me and it is super easy and quick. If you are new to canning, I highly suggest trying this recipe as a gentle introduction.
Can’t wait for raspberries, blueberries, pickling cukes, and cherries!