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
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, 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?