At my house this means that the day is filled with rinsing, hulling, and slicing several flats of strawberries, reducing a big pot of them to delicious jam, sealing jars, and in general being Too Busy To Fuss With Cooking. I’ve made the necessity for a simple and easy supper into a once a year luxury: all the strawberries you care to eat, with scones and whipped cream.
Strawberry Season is always a sort of wake-up call for me: strawberry jam is the first preserve of my canning season, and it means I need to inventory my jars, lids, and seals, and move them from the garage into working storage in my kitchen.
This year the season is earlier and shorter than usual. I have a new supplier for this year (thanks to Blake Farms!) and I have the first batch in the kettle already.
I have posted about jam-making and strawberries in detail, and as I process these berries I’ll no doubt add new posts. But the applicable list so far is here: