My first time canning jam was a success: twenty-five 12 oz. jars of blueberry jam and twenty-three jars of peach jam. There is great satisfaction in the sound of canning lids making that "POP" sound as the lids sink in! I now have a much greater appreciation for the entire tiring process. John's Aunt Jean sends jam to us by parcel post every year. It is more than a kind gesture. It's hours of love and labor!
It says to wait up to two weeks to let the jam set, but I couldn't wait and I left one jar of each available for brunch today and everyone chose the peach. It tastes super!
*I must add that John processed all the peaches with help from Francesca. This made things go much more quickly as you can imagine.
Beautiful. I love peach season!
ReplyDeleteYour jam looks delicious! Is it shelf or freezer jam? I tried to make blueberry freezer jam last year and it didn't turn out very well. I just stuck with the strawberry freezer jam this year.
ReplyDeleteIt is shelf jam. I asked Aunt Jean how to make her jam. She saved me lots of time and suggested a great shortcut to avoid the hot waterbath method which I've used for canning tomato sauce.
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