Lots and Lots of Strawberry Jam

(I apologize for the poor quality of my photos.  Unfortunately, our camera had to be sent away for repairs.  I do hope that it comes back quickly as I haven't yet mastered the art of photo taking with my phone.) 

I hope everyone enjoyed a lovely 4th of July weekend.  Although clouds filled the sky, and we saw mostly rain on our Independence Day, I didn't seem to mind.  After a few very hot days, the cooling rain was refreshing, and it ushered in less humid air.  The gardens received a good soaking, and I was able to catch up on a few things inside.  We saved the marshmallows and sparklers we had planned for another night, and the Littles happily cozied up with a movie instead.

The strawberries are ripe, and I have been picking at a local patch as many days as possible, excitedly making use of the bounty that is in season.  Strawberries for breakfast.  Strawberries for lunch.  Strawberries for supper.  I did, however, set aside three large bowls of berries to be made into jam.  I planned on making them early in the morning on July 4th, but the low pressure and rain prevented me from doing so.  My grandmother's advice for making sure one's jam sets is to cook a few minutes longer than the directions say and never start a batch when there is low pressure or rain. Saturday morning the breezes were blowing, and the air was dry...perfect for jam making.  I finished with twelve quarts, all firmly set up, and ready for the pantry shelf.  It was such a good feeling to organize the almost empty preserves shelves, and make room for the first of this year's harvest.