I got half a flat of ripe strawberries at the Milwaukie Farmers Market today and just made 5 jars of freezer jam using Altom Brown’s recipe*. I love how easy and fresh-tasting freezer jam is — I hope I can keep making it all summer long, as each new fruit come into season! The freezer jam took half a flat, and we’ll eat the rest in oatmeal, packed lunches, and smoothies over the next week. Yay, spring!
*With apologies to Mr. Brown, I admit I subbed 1-1/2 tbsp balsamic vinegar for the 1/2 tsp black pepper he calls for in his recipe. The kids can detect any hint of pepper in anything, and then objections are made.
The Thing With The Stuff 