This time of year - where we live - is about stopping by farms or fruit stands
and realizing the riches of the season's harvest.
Large flats of local berries, bins of tomatoes and corn
or fruit such peaches, nectrines, plums and cherries grown just a few hours away
remind us of how blessed we are!
Have you made room in your freezer?
I tried a new jam last week . . .
there is nothing like fresh jam on toast!
Did you see it today on mennonitegirlscancook?
7 comments:
We have put peas, corn and peaches in our freezer this summer.Always grateful to have them when winter comes!!
Going to be doing my bi-annual fruit relish this weekend - love canning!
I love summer fruit!
I bought my nectarines and plums! I think just enough for one pint.
Oh with the Blackberry and Peach jam I made yesterday I used maple syrup. It was great, and not too sweet. I couldn't detect maple, but there was a smooth richness to the taste I haven't experienced with sugar jams.
I simply didn't have any sugar. For a pint of jam, finished, I used about 3/4 cup dark maple syrup, Luc Bergeron brand. Also, a bit of lemon peel which I lifted out after it had done it's job.
However it's too expensive to use maple syrup again so I bought white sugar today with the fruit.
Who knew this was so easy! When you think about it, jam is two-step process. 1.) Cooking the fruit and sugar to a thickening, or jam, and 2.) preserving it for January.
We don't really need to preserve for the cool cellar anymore so those days stirring a huge pot over a hot stove with a long wooden 'handle' that needed two arms are gone, gone.
Sharon
My freezer is getting close to bursting, it seems. And the garden keeps producing! I haven't checked out MGCC yet today, but I've been making jam, too. Peach and blackberry still to come.
I saw it and it looks wonderful!! This truly is the best time of the year!
I can always find room for some more jam. Thank you for sharing the recipe.
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