Strawberries are in season now, and the most eco-friendly time to enjoy produce is when mother nature has decided so. There’s no sense in eating strawberries in November when the price is doubled and they are shipped in from the other side of the globe.

So, now is the time to preserve what is in abundance!

I start every day with a smoothie, and strawberries are always a delicious addition. Instead of buying frozen strawberries from the grocery store, why not just freeze some on your own now:

Rinse and remove green tops from strawberries. Spread out in a single layer on a cookie sheet and put into the freezer for an hour (until the berries are frozen). Remove and immediately put into a reusable container. Keep in the freezer and use whenever the mood strikes!


I’m not sure that there is anything better than fresh, homemade strawberry jam. It is such an easy way to stretch out the strawberry season. Lovely and sweet topped on toast, stirred into oatmeal, or eaten right out of the jar! 

Here’s my recipe for strawberry jam.

16 oz organic strawberries
3/4 cup sugar
juice from 1/2 lemon

Mash strawberries with a potato masher in a saucepan. Put over medium heat and heat until the strawberry juice has thickened, approximately 10-15 minutes (be careful not to burn!). Add sugar and lemon juice and continue heating — stirring often — until desired consistency is reached. Keep in mind that this jam will not be the gelatinous consistency of jelly, but a little looser and kinder.

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3 Comments for this entry

  1. Paige says:

    you are too cute! I was thinking about you last night. I was watching the Planet GReen network’s show called “Wasted” and it was all about going green. Everyone was loving the cloth diapers. We need to talk.

  2. Megan Wilbers says:

    I made this the other night and we had it the next morning for breakfast. It was the BEST jam I’ve ever had!~ I will never again pay for something I can so easily do myself!~ =-D

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