It’s not officially summer until we make jam. You have to wait until the good fruit is available…good fruit = good jam. My neighbor (the one who is always bring me plants!) brought me a box of peaches from the peach tree at his work. I managed to find time to pit them and that was it – they sat in the fridge for a few days. I needed to gather my canning supplies and replenish – getting new lids and more pectin.
Then one morning, it was time to make a small batch of peach jam! I pureed the peaches and added the sugar, water, lemon juice, and pectin and let it cook for awhile. And then cooked some more…while I nursed Gabriel. I used the low sugar recipe as usual. The jars were warming in the dishwasher, and the lids were in a bowl with warm water. Pandora was playing some fun tunes and the birds were chirping SO loudly outside!
Gabriel, feed and content, fell back asleep in his little bassinet on the kitchen table… I filled the dozen jars I had cleaned and three of the freezer jam jars (for immediate eating & freezing). He slept through the sound of jars PINGING throughout the next hour, while I ordered some brown kraft labels for my canning jars online. I first read about the brown kraft label idea here – such a simple and elegant idea, so much better than those country looking labels that come with the jars. Taproot did include hand-drawn lovely canning labels in this month’s issue, I didn’t feel up to photocopying and then taping them on the jars.
Then he woke up and was content to watch me organize the jars so I could take a few pictures of him in his bouncy chair before demanding his lunch. Small batches of jam, and a lovely slow morning making jam. I couldn’t have done all the steps in one morning (it would have been too much work), but this was just right.
What a sweetie! And the jam – it is divine! Next week we’ll make more jam with friends…summer is here my friends! Let the jam making begin!