Similar to last year (and, in fact, every year since Max was born), we did our annual trip to the strawberry fields and picked a couple of flats.

It was a good day for it--still plenty hot, but bearable (about two weeks ago).  Max and Leo did a fair job of picking versus eating.  If I had to guess, I'd put the ratio at a solid 4 to 1.

William pretty much just wandered up and down the rows, fascinated.

(Yes, I always dress the boys in red shirts when we strawberry pick.  Ask me how I've learned....)

Once we were home, I hulled and prepped the mountain of berries.  Some were sent to the freezer as whole berries, packed in a simple syrup.  I love freezing strawberries this way for later use in syrups or other dessert toppings.

But about 20 cups or so were sliced up for two batches of strawberry jam.

I am really getting into canning (I think a pressure canner is inching its way up on my wishlist).  I especially love seeing all the pretty jars lined up, waiting to be filled.  How I wish I could find somewhere local to buy Weck jars; they are so lovely.  Until then, I'm enjoying the quilted jam jars I picked up last year on sale at the end of the summer.

This year I tried a new recipe...strawberry vanilla jam from the blog Food in Jars.  Both the blog and the jam recipe are crazy addictive, just so you know.  The recipe is lower in sugar than most and the addition of lemon and vanilla is just heaven in my book.  And I say this even though the first batch never set--it's no bother for us as we've enjoyed it as a syrup every weekend over our pancakes or crepes.  For the second batch, I added in a bit more pectin and it set beautifully (though it did take a couple of days).  I always make such a wreck in the kitchen when I make large batches of jam.  But it's quite worth it, I say.

We've gifted a fair share of our jars, with little picture notecards of the boys proudly picking the berries.  But we've also tucked plenty in the pantry for the year.  

Go to Marisa's gorgeous post for pictures of the process and the full recipe.  But because I plan to print my blog as a keepsake, I've also copied the recipe here, along with my notes, after the jump.

xoxo, Sandra

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