Hi, everybody, and welcome back. Have you ever wanted to try making your own jam, jelly, or fresh fruit preserves, but talked yourself out of it? Well, would you believe it’s actually pretty easy? Follow the link and check out the instructions for jamming with berries. Thanks to PickYourOwn.org for the photo and so many canning recipes, I’ll never work my way through them.
By the way, I didn’t actually can this year’s strawberry preserves. After cooking, I put the finished preserves in reusable plastic containers and froze them. They’ll keep indefinitely, take only a day to thaw, and once thawed will last several months in the fridge. (Boiling the glass jars, as discussed on the PYO.org page, kills bacteria so the preserves last on a pantry shelf. But if you’ve got room in a freezer, the boiling becomes unnecessary and the preserving is even easier.) Thanks to my Mama for that brilliant idea!
Here’s the Sweet List. Enjoy. Cheers,
Gunnar
