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.