Posted by: Kate | July 16, 2014

First Jam!

We ran out of home-made jam this year, mostly because there was no blackberry harvest last year. It was a little traumatic to have to buy jam. So it was with some relief that I made the first batch of this year’s jam.

str-rhub jam

 

Strawberry-rhubarb jam, all fruit from the garden.

Apricot jam is next on the list, and something else with rhubarb as I have a lot of it this year. Maybe raspberry rhubarb as I don’t think my raspberry harvest will be enough for a full batch on its own (we need to eat some of the berries as well, after all).

Feels so good to get some jars in the pantry!

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Responses

  1. There’s nothing prettier than jars with freshly made jam sitting on the kitchen counter. Do you put yours in a hot water bath to seal, Kate? I do, but a friend of mine laughed when she heard I do that and told me she just makes sure her jars are very hot when she fills them and they seal themselves.

    • I water bath. My mother does not, never has. The Certo instructions don’t tell you to, just to sterilize the jars. But I feel more comfortable water processing as well.

      • My worry isn’t so much about the jam spoiling if I don’t do the hot water bath. It’s more that the jars won’t seal properly and the jam will be ruined. That would be very sad!

  2. Mmmm… raspberry rhubarb is a great combination. And I hear you on the pain of buying commercial jam. If I’m ever at a friend’s place and see store-bought jam on the counter, I give them a jar of jam the next time I see them! (I always make too much… love making it, really don’t eat much of it).

    • Can’t imagine having too much, quality problem that!!!

  3. oh so pretty… i’m jealous, i’ve not made any jam in ages… i need to get my self in gear and make some jam!!

    • My guys are soooo happy.


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