Strawberry Jam

Our strawberry jam tastes the way summer used to feel when school was out and the days stretched forever. We start with sun-ripened berries from our own fields, picked when they are soft, fragrant, and deeply red. In the kitchen, we cook them in small batches with just enough sugar to highlight their natural sweetness, leaving tender bits of fruit in every spoonful. 

Spread it thick on toast, tuck it into thumbprint cookies, or swirl it into yogurt for an easy treat that feels homemade, even if you did not stand over the stove yourself. This is the kind of jar families pass around the breakfast table until someone is scraping the last streaks from the bottom.