On Thursday morning, Nik and I drove to:

When we got there, we worked in the hot sun for almost 2 hours to pick 13 pounds of

 

I don’t know farm laborers do it.  I was exhausted for the rest of the day!  It was hard picking, actually.  We’re at the end of the season so we had to search really hard to find them and much of those 13 pounds were small berries.   When the berries are small, it takes a lot longer to fill up your box!

On Friday morning, I watched the end of the Today Show, all of Live with Regis and Kelly, and part of Oprah to produce

(plus a few random scallion tops from lunch’s salad) (a good addition to the compost bin!) (they were a little past their prime, even though they’d been in the fridge for less than 24 hours)

And then, I made

 

[A mess]

And ended up with 12 pints of

Three are the low sugar kind.  I did an experiment.  The low sugar kind tastes great.   It’s just hard to find.  I’m thinking of buying Pomona pectin in bulk to use from now on.  You can use as little sugar as you want with it. Does anyone have any experience with that stuff?

Anyway, now we know where the jam on Nik’s PB&J school lunch sandwiches will come from and it’s all local, baby!  (Well, except for the sugar and pectin!).  I think peach jam will be next!