I don't eat a lot of processed or packaged foods, but there is still room for improvement. In the summer, especially, I want to take advantage of eating what I grow myself or what I can buy from local farmers. Now is the time to eat in season. One of the things I already do is make my own strawberry jam, enough to last us for the whole year until it is time to pick them again. Going a little farther this year, I have also made raspberry jam (making the jam with an hour or two of picking the berries) and my personal favourite... apricot jam.
It is much easier to make jam than most people realise and what I learned recently, while suprising, makes sense. If you pick your own ripe berries, you don't have to make all the jam at once. By freezing the fresh fruit, you can make jam throughout the year. It will taste better that way than the jam that you made months ago and stored. I usually make enough all at once to last the year. But if you have a big freezer, then it's actually better to make a batch as you need it. How liberating!
Cooking from scratch not only allows you to make use of fresh produce, but also helps you to know what is in whatever you're eating. The result is more wholesome food with less additives, sugar and salt. I'll lnever know for sure what was in the soil or what it may have been sprayed with, but at least I can eliminate all the chemicals that were added in the processing.
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