Friday, June 21, 2013
I haven't made strawberry freezer jam for quite a few years, but this year's berries look jam-i-licious. You can't live in this part of Michigan and not use Michigan sugar for your jams and jellies, so I picked up ten pounds of sugar and six quarts of berries and three packages of Sure Jell today.
Tomorrow will be jam day. There will be chopping and measuring and stirring to do. By the end of an hour or so, the berries will be neatly macerated and delightfully sugared and tucked into jars, ready for the freezer.
Then there will be the soul warming smell of toast, a fresh pat of sweet butter, and glistening strawberry jam spread on toast. Mmmm, I can taste it now.
Wanda Hayes Eichler