What? Lots of tasty jams. From left to right meet a small jar of apricot, a medium jar of sweet spiced plum, and a large jar of pear butter.
Why? Because your family will love you. Because you can taste summer in January. Because it's beautiful. And because if you make a batch it's so easy to set aside a few jars for the upcoming fall bazaar...
I use Pomona's pectin, because you can put in as little sugar as you want. We like our jam 'low sugar' because it tastes so fruity and fresh, but you can really put in as much or as little as you like to suit your family's fancy. Farmer's market has great fruit and the beauty of jamming is that it's okay if the fruit is a little past its prime (so you can grab a box of overripe apricots for super cheap).
If you can boil liquid and peel and chop food you can jam. Seriously. So let's jam this summer, ladies!
4 comments:
Fun post -
I love a good old tribute to the work of a berry bush!
I'd really love to learn how to can. I've done it a few time long ago but never on my own. I want to be able can my own lemon curd, it would be so delightful to eat sunshine in Jan.
i love this idea! i too have never canned on my own, but i think i can swing it. :)
My early experience making jam was nothing short of a nightmare. I was a little nervous about trying it again, but Mackenzie's a great teacher with a lot of patience. She made canning fun for me and now I'm a jam-making fool. C'mon...you know you want to try it. It's really easy. I kept asking, "Is that all there is to it?" Let Mackenzie teach you something new that's sure to please your family and friends.
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