Last year at this time I was eight and half months pregnant. In the whirlwind, I blinked and so much of my favorite produce was gone. I missed the strawberries, blackberries, blueberries, and cherries. So this year, I was determined not to let the season slip away without saving some of my favorite flavors for winter. Last week, we headed out of the city to Fishkill Farms, an organic farm in upstate New York to pick some strawberries.
We amassed a pretty good haul — six quarts. After an idyllic day of strawberry picking and sun, we sped our berries home for a serious jam making session. After hours of browsing on Pinterest, I settled on a slow-cooked vanilla-infused strawberry jam with hints of lime. And the results were extraordinary — the lime lent big, buttery notes, and the strawberry flavor was intense and winey. And gladly, the jam also gained our oldest daughter’s seal of approval. Our strawberry jam is already going quickly, but I’m going to squirrel a couple of jars away, and on some chilly winter day I’ll open a jar brimming with summer flavors.
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