Last Thursday I visited the strawberry stand and scored the last two flats of fresh, locally-grown strawberries. And when I say last, I mean absolute last. They were the only two flats on the counter and the lady informed me it was her last day of operation for the year. Two more cars pulled in while I was still having this conversation with her, wanting berries, but they were already mine!

A friend and I spent Friday morning dipping a couple hundred of them in melted chocolate for Eric's graduation party, and the rest I made into jam.



Isn't it pretty? I actually have twice this much to enjoy; my first batch was already in the freezer when I took this shot. I love making freezer jam. It is so extremely easy and yet I feel like such a brilliant homemaker when I do it. If you have never tried it, please do. Go buy a box of Sure-Jell at the grocery store; it's in the baking aisle by the sugar and things, usually. Buy some jars or some small Tupperware containers. Buy some fruit of your choice. Follow the instructions inside the little box. That's it. It is gratifying to look in the freezer and see the cute little jars, all lined up for months of morning toast. And with the way my girls eat toast with jam, we'll go through it pretty fast, believe me.

I am also fortunate enough to have in-laws who grow both raspberries and blueberries. I picked some raspberries last week and hope to go over again next week to pick some more. Blueberries will be ripe pretty soon. Those two berry varieties I just like to freeze and enjoy for a cold yummy snack all winter long (or however long I make them last). They're also wonderful in muffins and scones and pancakes.

And then in a few more months blackberries will be ripe, and I'll find a new picking spot in our new town, and make pie. And maybe more jam.

I just don't think one can ever have too many berries.