Jam Makin’

So, when I decided to take on jam-making last weekend, I really had not concept of just how many berries were left in our freezer.  I mean, we certainly ate our fair share of fresh berries last summer, and Gage has made plenty in to wine, but …

… here is the tip of the iceberg …IMG_20140308_075333068

I didn’t even get through this mess, and there is still a PILE of grapes in the freezer!  Not the mention the tomatoes, for tomato jam!

I guess my weekend of jam making is going to be more like a month of jam making.

This time around, I made the traditional strawberry jam (which turned out a little gummy, to be perfectly honest … too much pectin, I guess), but I also tried blackberry jam and raspberry jam for the first time.  The raspberry jam is good, but the blackberry jam is AWESOME.  Definitely making more of that yummy goodness!

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Blackberry Jam and Strawberry Jam

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Raspberry Jam.  You can find these recipes in my post here.  I used the mixed berry jam recipe for the blackberry and raspberry jams, and it worked great.

Still can’t wait to see how the frozen tomatoes do as tomato jam.  Yum!

Strawberry and Mixed-Berry Jam

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!).

Now, I am tackling berry jams.  Most recently, Strawberry Jam and Mixed Berry Jam, using our own strawberries, raspberries and blackberries.

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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?