I don’t think I’m going to get to the trio of watermelon canning projects I had hoped for this week, but we’ve got to figure out some good storage solutions for our canned food anyway. Every year I end up crafting some labels for our jars. It’s a little too time intensive for big batches, but we like to have some on hand that you can just slap a ribbon on and give as a proper gift or trade when needed. Really I just do it because it’s fun. It must be the same kid in me who keeps eyeballing the giant, pristine box of crayons at the store (you know, with the built in sharpener).
black pepper cherry jam
cherries in light syrup
Raspberry jam made with Pomona’s Universal Pectin. We’ve been using this a lot since you don’t have to use so much sugar.
Little known fact: if we didn’t name our chickens after characters from Cry-Baby, naming them after characters from The Outsiders was high on the list. Tell me Sodapop, Ponyboy, and Cherry Valance aren’t excellent chicken names? For now we will settle for a reference via golden raspberry jam.
We are so lucky to have organic raspberries that grow 8 minutes from our house.
We splurged on a flat and a half.
Of course we had to get some gold.
Since they sold out before we got to the farm stand AND the market over the weekend, we got up early Monday and bought these. We wanted to make jam and syrup together, so after Jess got home from work we all went out for a slice of pizza and a salad and then “jammed” until 2 am. Turns out one and a half flats is A LOT. I have to make some cute labels, and then you can take a peek.
Now Facebook is telling us Johnson Berry Farms has tayberries for the next four days. We might just have to go back for more.
You can add marmalade to the list of “things I didn’t like as a kid but turns out they are pretty great.” Eh, maybe that list needs a better title, but you get the point. Although, I’m pretty sure that when I was a kid nobody ever gave me marmalade quite like this. Jess found a recipe from Tea & Cookies for Meyer Lemon Vanilla Bean Marmalade, and she knew I would be on board based on the two main ingredients.
Oh my god, look at those lemons!
Preserves this fancy deserve handmade labels, I’m thinking.
And the tiny flecks of vanilla, oh yes. This stuff is as good as it looks.
Since we try not to eat a ton of bread, our favorite use for jams, jellies, and now marmalades is to sweeten up plain yogurt. Although I’m thinking we may have to make some biscuits or scones ASAP.
We learned a valuable lesson while making this. Use old pectin at your own risk. After the first run through we had to open them all up, dump them back in the pot and try, try again. It was kind of a pain, but as they say:
I’m in love with this print from Bold & Noble on Etsy, but before I can buy it I have to buy another print I’ve been coveting for several months.
If you want to try this without the canning, try the recipe it is based on from Bon Appétit. And if you do, please report back!
Filed under canning, food