Marc asked me Friday how I always manage to make jam on the hottest day of the year.

I'm sure it's an inborn talent.

 

After a 13 mile bike ride on Saturday morning, we made a Costco run and picked up a flat of strawberries with our other groceries. (We also trimmed down our cat later that evening--she was drowning in fur and msierable in the +90 degree weather). Sunday morning, Marc got up and went for another bike ride (e's much better on the endurance than I am, he went 40+ miles) while I prepped jam. It was already broiling inside and out, the result of the previous day's ambient heat, so I had to break out the fans for the kitchen, along with the steamer cauldron, and jars to wash and sterilize. It was the first time I got to use my canning kit as well--the tongs and the magnetic lid lifter were fabulous. Time and again, it makes such a  difference to have the right tools.

I was pretty pleased with the jam this year--we like a looser structure in it, so it's easier to smear over bread or drop into linzer cookies. has a really deep ruby color from the strawberries, and made just over a dozen jars. It was so hot, the lids sealed before they even touched the steaming water.

So, new batch of jam awaits...now, to cookies.