Sometimes jam making is about, well, making jam. Making jam for toast, for the "Mommy, I'm hungry. I want a peanut butter and jam sandwich," times, for thumbprint cookies if you're lucky, and so the larder shelves reflect orderly, jewel-toned preparation for the future.
Then there are times to capture an essence, a moment, or a tiny, perfect harvest. This is the total yield from one day's picking of "Tristar" strawberries, made with Christiane Ferber's three-day Mes Confitures method. Concentrated sunshine, just enough for very special giving.