I am slowly but surely getting better at jam and jelly making. Granted, I haven’t practiced a lot, because we are just now starting to get enough fruit to process. But I have practice quite a big on jalapeno jelly, and last summer, with tomato jam (it is delicious … trust me).
They are both delicious, as only homemade jam can be, but I think I prefer the mixed berry jam, as it isn’t quite as sweet. Trying to capture the beautiful color in this picture … didn’t really work. 🙂
However, the next time I make jam, I am going to try a trick I just learned for getting that pesky foam off the top … adding 1/2 t. butter to the recipe. Has anyone else tried this? Does it work?