June's Challenge is Berries,  since we are having an extended cool, wet spring I was starting to worry that they wouldn't be up in time, but finally, late last week, the berry stands opened.  I stopped and bought a flat of fresh local strawberries.  I washed and hulled them, and divided them into several bags for different uses - two cups for a strawberry - rhubarb pie (with some of the rhubarb sent to me by the fabulous Belladonna - thanks again), and several measurements for a canning session with two dear friends (one whose lovely daughter is coming along) on Saturday.  Finally, with the last of them, I did a straight up, fresh from the farm, yummy strawberry jam.

From the Ball Blue Book:

2 quarts (8 cups) strawberries
1 package powdered pectin
¼ cup lemon juice
7 cups sugar
Wash strawberries, drain and hull. Crush strawberries one layer at a time. Combine strawberries, pectin, and lemon juice in large saucepot. Bring to a boil, stirring occasionally. Add sugar, stirring until dissolved. Return to a roiling boil, boil hard 1 minute, stirring constantly. Remove from heat. Skim foam. Ladle hot jam into jars, leaving ¼ inch headspace. Adjust two piece caps. Process 10 minutes in water bath canner.

Makes 8 half-pints

They turned out absolutely wonderful!
I will host a drawing for a jar - leave a comment if you want to win, and I'll randomly choose a winner on Sunday, June 27.