Paying It Forward

It’s summer in the hinterland.  Once the sun begins to shine strongly, those virulent varieties of fruit, grasses and weeds show their determination to dominate for a short stint during our Vermont summers.  Once a newcomer to Vermont (25 years ago), I was introduced to the art of making jam.  Jam of any variety, really.  This is a skill that I had never practiced before.  Now a seasoned-pro, it’s time to share with another newcomer from a culture where berries don’t even grow.   We picked and made jam in the same day, produced 16, 8 ounce containers, labelled carefully and ready to enjoy and pass along to others.  One of the comments I got was, “I never knew how strawberries grew.”  Next, “Can you make banana jam?”  I just LOVE that one! Paying-it-forward never felt so good.



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