there are so many types of berries, and so many preserving opportunities!
for those of you in the can jam, i know you're excited about june's fruit in focus!
and for those of you not officially canning in the jam, this is an open invitation to jam along with us! 'cause there's no better time like summer and there's no better fruit than berries to get your first-time jam onz.
...so if you have any questions about berry-jammin', please do ask them in the comment section below.
and on june 30th there will be one hell of a round-up right here, lots 'o berry fine recipes to choose from!
oh, happy summer!
:)
What is that bottom pic, because it looks deeee-vine??
ReplyDeletekaela - ooh, i knew someone would ask that. it's my blueberry marmalade. i make it every summer and haven't posted the recipe yet! i'm holdin' out on ya!;)
ReplyDeleteJust toying with us.. like a cat with a mouse!
ReplyDeleteHm, maybe it is finally time for me to get off my lazy can and join up. I can't believe it's berry season already!
ReplyDeletefrancis - you totally need to get dem' berries in a jar!
ReplyDeleteI'm so happy I found this--at least I can jam for half a year! Now I just hope my own blackberries will ripen in time.
ReplyDeleteMine turned out tasting like cough syrup last year. :/
ReplyDeleteI have procured raspberries, mango, fresh ginger and lime juice.. not sure what is going to happen, yet, but here I go!
ReplyDeleteI'm not officially in the Can Jam, but I made Mulberry Jam with berries from my in-law's tree. Bonus peach conserve recipe from the same day's canning.
ReplyDeletehttp://susan-susancancook.blogspot.com/2010/06/mulberries-and-peaches.html
I've got a question about liquid pectin. I've done a bit of canning, though never with liquid pectin. The Ball's complete book of home preserving has a recipe I'd like to try: Black Forest Preserve (cherries, chocolate, amaretto). It calls for liquid pectin. Is there a way to adjust a recipe to use powered pectin, or I should just go look for liquid pectin?
ReplyDelete