Pick-your-own strawberries at Bartlett’s Farm is a favorite activity of ours. Just grab a basket ($5) from inside the shop, then march your way to the fields, where you can scour the rows to find the perfect fruit. We have our littles run to the farthest corners – the rows less traveled – to inspect the berries, find the best, and report back. Pile your basket as high as you can, then return home with your bounty.

Don’t let them linger too long on the counter or in the fridge… These berries are super sweet and deliciously ripe, which means you only have a few days to eat them. We like to turn ours into Strawberry Bread or Strawberry Jam (easy recipe below).

Picking strawberries at Bartlett’s Farm, Nantucket.

Nantucket Strawberry Jam 
1 full basket of Bartlett’s Farm strawberries
1 cup sugar
1/8 cup lemon juice (or more)

Pick a heaping-full basket of strawberries at Bartlett’s Farm. Wash and de-stem your berries, then mash them gently in a bowl with a fork. This should give you about 2 cups of juicy strawberry mush. Pour it into a saucepan; add sugar and lemon juice, and stir over low heat until the sugar dissolves. Increase to high heat and bring the mixture to a full boil. Boil, stirring often, for 3-5 minutes. Transfer jam to glass jars and cool. If the jam is going to be eaten right away (as ours always is), there’s no need to seal tight or process. Jam keeps for 7-10 days (or more) in the refrigerator. We recommend eating it with toasted Portuguese bread from Something Natural.