So maybe sometimes there's just not much to blog about. Work, home, work, home, work, home, repeat. I think I can only bore you so many times with that, right?
Not today, dear readers! Today I did something new! I made jam. Okay, so one of my biggest regrets in life is that I didn't pay more attention to my Nana and her recipes. That lady could cook, bake and can things. In her basement were jars and jars of pickles, relish, tomatoes, beans, you name it. And that lady's strawberry-rhubarb pie was to-die-for! It's such a shame that she never wrote much of it down and when she died, all that homespun do-it-from-scratch stuff was lost.
Anyway, I have been thinking about learning to make jam for awhile. It probably came from my love of that strawberry-rhubarb jam that I get from the Amish lady at the Farmer's Market. Seriously, that stuff is like crack for me! So, I read some different recipes and found one that looked easy enough to try. (God forbid I would ruin a whole big batch of fruit...) It's done and in the freezer!
2 C. crushed strawberries
Triple Berry Freezer Jam
1 C. crushed red raspberries
1 C. crushed blackberries
1 1/2 C. sugar
1 pouch (Ball brand) freezer jam pectin
Combine all the berries in a medium bowl and set aside. Stir sugar and pectin together in a large bowl until well blended. Add fruit mixture to sugar mixture and stir for 3 minutes. Ladle jam into plastic freezer jars, leaving 1/2 inch headspace. Adjust caps. Let jam stand 30 minutes to thicken. Label and freeze.