Quote:
Originally Posted by onesnowyowl
I rotate between jams. No jelly for me.
1) Homemade strawberry freezer jam, made with local strawberries
2) Strawberry rhubarb jam from the market, made with local berries
3) Homemade raspberry jam, from my family friend, made from raspberries she grows herself
Sometimes I also eat it with honey, preferably local; it helps with my allergies.
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That's how we do it. We just started canning this summer. We made strawberry, raspberry, strawberry-raspberry, and blueberry jams. Over the course of three evenings we made enough jam to last a whole year and it is soooo good. We didn't grow the berries but they were on sale for ridiculous prices.