I'm starting to realize that jam has a definite place in farm life.  Last year, I froze our few excess berries as-is, and while they were tasty once thawed, they weren't phenomenal.

Then Mark's mom gave us some homemade strawberry freezer jam.  Wow-whee!  We thinned that jam down and mixed it into salad as dressing, ate it in gobs on pancakes, and even spread it on cakes as frosting.

So this year, I hunted down the remarkably easy Strawberry Freezer Jam recipe and used it on my excess strawberries from the less tasty beds.  The recipe is on the inside of the package of Sure-Jell pectin (less or no sugar type), but I'll reproduce it after the cut because it's surprisingly hard to find on the internet....

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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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