Jamming season is officially done for the year. I spent a few hours yesterday making blueberry-currant jam, which marks the end of jam making, but not canning for the year. We'll be making our special pickled beets in another few weeks, once the beets are ready.
The final jam/jelly making tally for the year was as follows (all numbers are half-pint or pint containers):
- 3 Currant Jelly (this is an experimental jelly this year)
- 7 Raspberry Currant Jam (recipe here)
- 19 Strawberry Jam
- 26 Blueberry Currant Jam
Your initial reaction might be "Holy Buckets!! What do you need that much jam for?" And verily 'tis a fair question. 55 jars of jam and jelly may seem like a lot, but we'll probably give away 15 to 20 as gifts or in exchange to friends who make other homemade things. My volleyball friend Matt and I have a regular homemade beer for homemade jam exchange. The rest of the jam is used as an inoculation to ward off or cure the winter blues, and kept on hand in case of scurvy.
There are few other things quite as inspiring as a pantry full of homemade goods. Also in this shot are the dozen quarts of peaches we canned this year, and some applesauce from last year. We may not can applesauce this year, we'll have to see.
Next to those peaches, on the bottom right of the photo, are the boxes of Bob's Red Mill Hearty Whole Grain Bread Mix. It's the best gluten free flour mix we've tried, and when we get it through the Amazon Subscribe and Save Program
, it winds up being much cheaper than we can ever find in the store. And even though it's gluten free, fresh out of the oven on a chilly winter day with some homemade blueberry jam on it, it is excellent.
How about you awesome readers? Any canning or food preservation victories so far this summer?
- 3 Currant Jelly (this is an experimental jelly this year)
- 7 Raspberry Currant Jam (recipe here)
- 19 Strawberry Jam
- 26 Blueberry Currant Jam
Your initial reaction might be "Holy Buckets!! What do you need that much jam for?" And verily 'tis a fair question. 55 jars of jam and jelly may seem like a lot, but we'll probably give away 15 to 20 as gifts or in exchange to friends who make other homemade things. My volleyball friend Matt and I have a regular homemade beer for homemade jam exchange. The rest of the jam is used as an inoculation to ward off or cure the winter blues, and kept on hand in case of scurvy.
Next to those peaches, on the bottom right of the photo, are the boxes of Bob's Red Mill Hearty Whole Grain Bread Mix. It's the best gluten free flour mix we've tried, and when we get it through the Amazon Subscribe and Save Program
, it winds up being much cheaper than we can ever find in the store. And even though it's gluten free, fresh out of the oven on a chilly winter day with some homemade blueberry jam on it, it is excellent. How about you awesome readers? Any canning or food preservation victories so far this summer?
3 comments:
Heck yeah! In South Florida, available fruits are a little different. But thus far, 18 jars of mango jam, and six jars of blueberry. All mango is in pint jars, blueberry in half pint and pint.
Great job there!
Wow, that is an impressive amount of preserve production.
Pam - Mango jam sounds great! When I lived in Southern California I didn't have to worry about such things, fresh fruit was available year round. Here in North Dakota it takes a bit more planning/jamming/canning/freezing.
Robin - Thanks! Lots of hot days in the kitchen will be rewarded this winter.
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