By Arielle Weg-Zager
One of my favorite summer activities is going strawberry picking. I grew up a five-minute drive from a farm in New Jersey (we are The Garden State, after all), and I looked forward to that first week of June every year. The berries were finally at the peak of ripeness, and I could climb up into the hayride wagon and ride out into the fields armed with a bucket and a desire to choose the juiciest, brightest fruit for snacking, baking pies, and even homemade jam.
The timing of strawberry picking season also conveniently fell around Father’s Day, and my dad was always thrilled to go out on an adventure with me, especially as I was getting older. One particular summer after I graduated from college, I was packing my bags to move from Jersey down to Alabama for my first “adult” job. Though the move was days away, my dad and I still drove over to the farm for a little Father’s Day celebration, and we returned home with more strawberries than we could ever imagine using.
Other years, we’d top yogurt with cut strawberries, blend them into smoothies, store them in the freezer, or even bake a pie. But this year, I only had a couple of days to make the most of my fruit bounty. And then, we had an idea. My mom grabbed the slow cooker, we bought a packet of pectin, added in some flavoring, and we let the strawberries turn into the most delectable homemade jam I had ever had. We separated the jam into individual jars, and I added them to the pile of things I needed to bring with me on my road trip down south.
Fast forward to my arrival at my new apartment, and as I waved goodbye to my mom (who had so graciously taken the drive down with me), I found myself alone in a new city, with a new job, and a new place to live. As I unpacked boxes, I stashed the jars of strawberry jam into the back of the empty fridge, hoping it would bring me some joy in the coming weeks. As I woke up the next day for my very first day of work, I grabbed a bowl of plain Greek yogurt and spooned over some of my Jersey-made homemade jam. It helped me hold onto those summer nights in my hometown with my parents a little bit longer during those first few weeks.
If you want to create beautiful summer moments like this with your family, learn how to make easy jam. It stores beautifully in the fridge or freezer, and in-season fruits can be more affordable. These recipes are a great place to start.
Strawberry-Vanilla Freezer Jam
This is the most similar to the version I made at home and creates a really beautiful, sweet jam. I love the addition of lemon juice and vanilla to help balance some of the sweetness of the ripe fruit and added sugar.
Get the recipe: Strawberry Vanilla Freezer Jam
Plum Jam
If you find yourself with an abundance of stone fruit (like plums, peaches, nectarines, etc.) at the end of summer, this is the ultimate recipe. A touch of cinnamon and orange helps usher in some fall flavors, so you can take that summer fruit you love well into Autumn.
Get the recipe: Plum Jam
Peach Jam
Peach and ginger are a surprising pairing you’ll absolutely fall in love with. This recipe uses a touch of butter, lemon, and vanilla to help keep the gingery bite subtle but make the jam extra luscious to add to your breakfast.
Get the recipe: Small-Batch Peach Jam
Arielle Weg-Zager is the digital editor of SavoryOnline and has been writing about food, nutrition, and health for over 8 years. She collects cookbooks and loves nothing more than cooking elaborate meals for her friends or exploring the local restaurant scene.
