It's a bit time consuming to make the jelly but the jam is just so easy. I make several batches and give jars away to family and friends at Christmas. Then I have to ration the rest out so it will last until late summer when I can make some more. Now that we're restricting sugar and carbs as part of a healthy eating plan the jars may actually last until then.
You can learn about jelly making at this blog post from last year.
Yum! It doesn't get much better than that. I'm trying to visit all the A-Z Challenge Blogs this month.
ReplyDeleteYes, we miss so many of our comforts when we don't have those sugars and carbs anymore.
ReplyDeleteI laughed at the rationing part. I'm never too keen to open the first of the canned, preserved or frozen produce for that very reason. I'm not sure when the right time is to start using them. The first frost?
What a wonderful photo.
ReplyDeleteI remember this post from last fall. How very exciting that you have a "secret" spot to pick the blackberries. Makes the jam taste so much better I think.
cheers, parsnip
I would love to make my own jam and jelly. Maybe someday...
ReplyDeleteEnjoyed your post!
Dana, stopping by via the A to Z Challenge
www.dana-thedailydose.blogspot.com
Hi Joanna, Jelly making is actually one of those things that I have never done, but always wanted to do. I bet it would be nice to slather a hot buttered piece of toast with some blackberry jam.
ReplyDeleteWow! That sounds lovely! Heck, I didn't even know the difference between jelly and jam and now I'm checking the link to make some. How awesome is that? Thanks!
ReplyDeleteFrom Diary of a Writer in Progress
Homemade jelly and jam! I want some right now with a cup of hot tea and toast.
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