dickens

I got together with my brother and sis-in-law to make strawberry jam yesterday. We made two batches from the tiniest, sweetest, reddest berries I've ever had to clean one-at-a-time.

We had strawberries left, so we made some fresh strawberry sauce and my share of the rest will become mixed-berry syrup tomorrow.

The thing I love about fresh strawberry jam and sauce from local berries is the color. It honestly looks like nothing natural. If I didn't know that all that went into the jam was berries and sugar and pectin, I would SWEAR that this stuff had to use tons of artificial coloring to get that brilliant red/pink color.

Yum.

If I have time I also need to make this... http://www.deliciousdays.com/archives/2005/10/21/red-currant-tart/ since I don't have enough berries for currant jelly.

After that I'm done with canning for a month or two until it is time for making grape jelly and tomato soup.