Anyway, we picked 15 pounds of strawberries ($1.75 a pound) while Phoebe sat in a wagon nearby with a bowl of strawberries. I made strawberry freezer jam, for the first time ever using Pomona's Pectin which is a lower-sugar variety. We'll see if we like it.
The process was easy and the jel was good before the jars went to the freezer. I also froze some whole berries - an idea from a friend at the berry patch. She said her kids like to eat them straight from the freezer as snacks. Then I used two cups of strawberries to make strawberry rhubarb jam - the rhubarb provides the thickness, the jel, and I used vanilla sugar for a little something special.
The strawberry rhubarb jam required my canning gear, so the preserving season is officially begun!
A few weeks ago, I did an inventory of my freezer and canning shelves so I could make goals for this year's preserving. Cherries will be up next, I think, followed closely by beets. And blueberries! Thank you, dear God, for all this wonderful food.