A perfect plate of strawberries...

...dipped in chocolate...

...am I in heaven?!?

The strawberries have been plentiful this year, but with all the rain we've had, it's been difficult to pick them before they are past their prime.  Nevertheless, we've managed to make enough jam to satisfy us for the next year, as well as enjoy enough fresh ones this spring to keep us happy.  

The jam we decided tho make this year is called Heritage Jam.  The process is simple enough:  Bring the strawberries and sugar to a boil and...

...pour the mixture into a rimmed pan to cool, stirring occasionally for the next 24 hours.  During this time, the berries slowly release pectin, thickening the mixture so there's no need to add additional pectin.

Next, return the strawberry mixture to the pot, add lemon juice, and boil again.  Place in sterilized jars and follow standard canning procedures.

The end result is amazing!

We've also made strawberry bread, strawberry pie, and a strawberry cake that is reminiscent of an old-fashioned strawberry shortcake.

With a little vanilla ice cream and whipped topping, you can skip dinner and go straight to the dessert!

From fresh strawberries for breakfast in our oatmeal and topping our salads at dinner...

...we simply cannot get enough of these delicious rubies!!