The strawberry season is quite a bit longer this year than usual here in Savannah. Due to warm weather, we have been getting sweet, ripe strawberries since early February. And living only a half mile away from my neighbor's berry farm, it's great to be able to dash over to pick fresh berries whenever I need some.
On this cool mid-morning, I shouldered my camera and drove to the farm. I was happy to see my poco Letha, and her mother uncovering the white floating row covers. Letha is a daughter of migrant workers at the farm. Her big dancing brown eyes greeted me, along with her cheerful "Hola, Miss Kay!" When she saw me taking photos of the berries, curiosity got the best of her, and instead of helping her mama, she tagged along with me. 
I handed her a few pint-size baskets and asked if she could help me pick some not-so-big, red, shiny, pretty, stemmed berries. Despite my numerous adjectives, she flashed me a smile and hopped over the beds like a graceful fawn and went to work.
In no time, she had the baskets filled. Her nimble, expert fingers did exactly what I asked for. She was tickled to be my helper/light bouncer/hand model and I was so happy to have her with me. Her cheerfulness and sweet countenance made my day even brighter. Gracias, Letha!
These photos will be featured this coming Wednesday in Miss Sophie's column.
Freezer Strawberry Jam
4 cups crushed fresh strawberries
3 cups sugar
1 (1.75 oz) pkg low sugar sure gel
3/4 c water
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into a large bowl.
Mix sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat. Add strawberries; stir 1 minute or until well blended. FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
What a sweet post this was, Kay! I cannot help but be envious of your bounty of strawberries. I miss berries terribly - there's nothing like a perfectly sweet strawberry that is still warm from the sun. You captured it perfectly.
ReplyDeleteIt must be wonderful to have fresh strawberries so early in the year! We have to wait till April for ours. Lovely picture of Letha as well - I'm ready to make some strawberry jam here as we are completely out!
ReplyDeleteNothing looks better to me this time of year than vine ripened fresh strawberries. They are months away for us here in the Northwest but I'm already dreaming of homemade jam and shortcake.
ReplyDeleteHow lucky you are to be in such close proximity to the source of one of summer's great pleasures! And what a wonderful little helper Letha is.
ReplyDeleteWhat a great blog. Fresh name. Great photos. Savory dishes. And there is nothing much better than fresh strawberries. I also write a blog about food. But with my twist on relationships, family and friendships. Please visit. Or maybe follow. That would be cool.
ReplyDeleteWonderful and very easy-to-make recipe.
ReplyDeleteThanks. I have lots of strawberries in the fridge now so I might just use this recipe.
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