Eating locally really gets you in tune with the seasons. If you don’t grow food in your backyard or source it from a farmers market you could easily forget that food may come a long way to satisfy an out of season demand. I remember as a boy, working in the produce section of a large supermarket unpacking boxes of Kiwifruit that had been imported from France, what madness!
Preserving is a way of extending access to seasonal food without resorting to flying in crates of frog-fruit and when we pick more fruit than we can eat fresh, we make jam.
Strawberry jam is very simple to make. First, soften the fruit by warming it on the stove top with some lemon juice and a splash of water. Add sugar and a bit of pectin and bring to a boil. Test it will set on a cold saucer and you’re done. After bottling, we drop it in a water bath for long term storage to enjoy all year round.