It’s jam season! Time to preserve that sweet, bright taste of summer in a jar to get you through the dark winter mornings and endless school lunches. You’ll find instructions for apricot jam and blackberry jam in previous posts but, in my opinion, raspberry jam is the best jam, the most important jam. It’s what I want on top of my peanut butter toast, swirled in my Greek yogurt, or rolled in my spelt crêpes. It’s my jam. So is the new song Rain by The Script.
I made twenty-three jars of blackberry jam last weekend. I am very glad to not be making blackberry jam this weekend.
It’s not that it’s hard… just time-consuming. Well worth it, though, to have homemade jam all winter and lots to give away as well.