I made some jam this summer. In fact, I made a lot of jam this summer! I’ve always had a love of canning jam, a throwback to the days when my Granny would spend hours over a big pot of delicious strawberries, to be poured into jars and kept like shining jewels for winter. Delicious shining jewels, I might add.
I’ve always loved the idea of preserving – an afternoon of work for weeks of enjoyment when the weather turns cold seems like such a great reward. So in July I took an evening class on canning basics to brush up, and learned a few tricks to expand my repertoire of canned goodies from just jams into some pickles and salsa and chutney!
In total, I made the following:
- Strawberry jam
- Strawberry-Vanilla Bean jam
- Pear-Vanilla Bean jam
- Peach jam
- Peach-Candied Ginger jam
- Pickled Beans
- Pickled Beets
- Butter Pickles
- Tomato Salsa
- Peach Chutney
All in all, I’m really excited for when they’ve had some time for the spices to get really flavourful. Pickled beans and strawberry jam are pretty much my favourite preserves. Small batch canning is a great way to go, pretty easy with a few simple rules to follow, and you get such yummy results!
Design Introspective 