Straight-forward Strawberry Jam

It's true, in California you can get fresh strawberries year round.  However, this time of year they just taste better.  It feels like this is strawberry season.  Maybe it's the east-coaster in me.  Maybe it's just really good strawberries.  Whatever it is, I eat a ton of them this time of year.  And I hoard them.  I freeze them for smoothies and preserve them in silky, sweet jams.  I just can't get enough.

I love a straight-forward homemade strawberry jam.  It's perfect on a warm biscuit, over vanilla ice cream,  on toast or french toast or a fresh bran muffin, on oatmeal, mixed in yogurt.  Or savored (once in a while) by the spoonful. 

Marmalade

Harvesting Mandarins from Bill's tree

Bill has 6 citrus trees in his backyard.  I didn't know this when we started dating, so you know I didn't date him just for his fruit trees. But those trees sure are a perk (in addition to Bill's kindness, generosity, humor, good looks and latte-making prowess).  The trees fruit prolifically -- the oranges and lemons seem to have fruit all year.

With some time off for the holidays, it was the perfect time to pick fruit and make jam.  Marmalade, specifically.  I didn't used to like marmalade.  I didn't even think I liked it the first time I made it... but I'm a sucker for trying something new and now homemade marmalade is my preferred jam.  It's excellent on a thickly sliced crusty piece of sourdough toast.  It also goes well on top of French toast.  Mix it with fresh, grated horseradish or ginger (or just plain!) for a glaze for meat or tofu.   I assume others will like it as much as I now do, and tend to give it as gifts all year long.  Wedding? Marmalade.  Birthday?  Marmalade.  Christmas?  Marmalade.  Not only is it delicious and easy to make, but it looks so beautifully golden and glimmering in glass jars, with just enough light shining through.