I have broken another canning barrier and moved from pickles to jams. With what seemed like an overabundance of fresh BC fruit in the stores, it was hard to resist. The ripe smell of blueberries, peaches and plums drifted through the air of the produce section, and I was helpless to resist. I came home with two bags full of fruit and set about putting up a dozen jars of jam – six blueberry, six plum.
The plum jam comes from a recipe by Julie van Rosendaal on Parents Canada. It starts out as big chunks of firm, golden plums with purple skins, and ends up a soft, ruby-hued jam. The blueberry jam is made with lemons and honey and comes from Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen.
I’m still thinking of making a few more batches of jam to see me through the winter. I’d like to have enough stashed away so that I can give some away at the holidays, maybe take some out to the coast for my sister. I think I’ve put every single canning book on hold through my library, so we’ll if inspiration strikes.