Eating Seasonally

This past June when fresh picked, local fruit began to appear at our fruit stand I started canning. Since this was my first attempt at water bath canning I felt total immersion was the best way to learn—literally. As quick as the strawberries, blueberries, and peaches could reach the fruit stand from the farm I was toting them home—gallons and gallons and gallons. It was work... messy, bothersome, and time consuming. But this is our sweet reward...

64 pint jars of divine strawberry jam,45 pint jars of piquant blueberry jam, and 45 pint jars of melt in your mouth peach jam arranged row by beautiful row in my pantry. And the taste is a......spoonful of summer.