Strawberry Jam

About this product

Small-batch jam from our June strawberries — bright, not too sweet.

The strawberry patch lives along the south fence and gives us about three weeks of picking each year. We jam the same day the berries come in, before the sugars settle and the brightness fades. A small batch is twelve jars — enough to fill the pantry, not enough to last past March.

The recipe is short on purpose: ripe strawberries, less sugar than the supermarket version, lemon juice from a real lemon, and pectin from the apple peels we save through the winter for exactly this. No food coloring, no high-fructose corn syrup, no thickeners. The texture is loose-set and spoonable — runs a little if you spread it on warm toast, which we consider a feature.

Great on sourdough with butter, swirled into plain yogurt with granola, or spooned over the goat-cheese ice cream we sell at the fall fair. Once opened, keep it in the fridge and eat within a month — though if it lasts that long, you're not eating enough toast.

How you'll get it

Take it home from the farm, grab it in town, or have it dropped at your door.