Preserve the fresh flavor of summer produce in a luscious jam to eat all year long.
|  | | | | | | Juicy red and dead-ripe strawberries are always coveted—in southeast Ohio, where I live, the start of the local harvest in May is one of the first signals of an amazing summer ahead. People don their sunscreen and head out to u-pick farms for the annual ritual of picking enough of the precious, ephemeral fruit to freeze and preserve. Once you've eaten enough berries right there in the field to give yourself an ulcer, you drive home with your quarry and invest some steamy, satisfying hours in the kitchen making and canning strawberry jam to cherish and share. | | | | | | | I Can, You Can, We All Can | | | Corn Relish | | Make summer's sweet corn into a relish perfect for hot dogs, burgers, and more. | | | | | | | | | | | | | | | | | | | | | FOLLOW US | | | | | |
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