Yes, it's ridiculously hot. One bright spot during this blazing heatwave is that the berries seem extra sweet.

While we're home based in Bellingham, I've been busy exploring the U-pick fruit around the region. I hit pay dirt at Barbie's, which is near Lynden. 

Last summer, I made a bunch of trips to fill buckets with blueberries and raspberries. This week, I spotted an online offer for a flat of "jam" strawberries for $20. Sweet!

However... almost as soon as I made that nifty thrifty purchase, I realized I was going to have to crank up the heat on the stove and get to work. Maybe not the best choice, but that sizzling scenario reminded me so much of the way my Nana "put up" fruits and vegetables during the growing season, sweat dripping from her furrowed brow. Man, what I'd give for a jar of her peaches!

After trying to follow in her footsteps, I realized how hard it is to can. Many missteps later, I've settled into the routine of making jam. I make lots of jam when I can. It helps to have a full size kitchen. I'm not sure I could pull it off in the RV, but then again, I did make a few jars of lemon marmalade during winter citrus season in California a couple of years ago.

My latest attempt at strawberry jam just might be my best so far and here's the key: Turn down the heat! 

Yes, I usually achieve that thickened consistency by boiling fruit furiously. I don't use pectin, which means I can dial back the sugar. 

However, when cooking strawberries on high, the brilliant color fades and the fruit tastes cooked. So, my adjustment to a simmer setting proved successful on a couple of levels. The strawberry hue remained vibrant and I didn't overheat the kitchen. Score!

What's your favorite jam recipe? I'd love to hear about it. Please drop me a line at goingmobile@spokesman.com. 

Happy jamming!

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