Jamarama
It’s summer, which means Farmer’s Markets everywhere are teeming with all sorts of fruity scrumptiousness. Last Saturday we hit our local market and bought a pallet of strawberries and about 10 pounds of peaches. By Sunday evening we had enough jam to brighten our breakfasts for the next year. (Though I imagine we’ll be gifting a lot of it away come the holidays.) Making jam is easy, fun, and rewarding—oh, and craaaazy delicious. We basically boiled equal parts fruit and sugar, added in some lemon juice and stirred until it was the perfect gooey consistency. Click around a bit on the web, there are millions of recipes out there. And check out ReadyMade issue 27 for a bunch of great recipes and canning tips.
