Seasonally fresh, prepared by chefs and sustainable food enthusiasts
Marge Braker, a retired home economics teacher demonstrates how to make small batch jam using fresh strawberries, sugar, and other simple ingredients. It’s strawberry season now, and the best (and may be) only time to find fresh strawberries in your neck of the woods is from May through June. The ones that grow in the Portland area literally melt in your mouth with sweetness and flavor. Canning strawberry jam is a great way to preserve fresh strawberries (and other berries) for year-round enjoyment. Check out this companion recipe for the ingredients, and all the necessary steps to make your Small Batch Fresh Strawberry Jam
And for those wanting more, watch the related story about Marge Braker and an old friend who develop a closer bond through their connection with preserving food: Preserving Food and Friendship.