Food

Jammin’

Hey, friends. Yesterday I made jam on a whim. I’m really excited about this! I’ve made freezer jam before but never tried the boiling method (plus, I wanted to avoid all additives.) I made a blueberry apricot jam, spiced with cinnamon and nutmeg, that contains neither pectin nor calcium water. There is a lot of effort when making proper jam to be sure that your jars and lids are sterilized to prevent bacteria, so there is always the slight fear when first making jam that you might give someone botulism or, at the very least, have moldy jam. However, I took all precautions, and I think these turned out well. I’m excited to share this small batch with a few friends and hopefully try another recipe soon. I love berry jam, but buying enough berries is pretty expensive. I think I might try peach next time. I’m also planning a DIY photo post on how to make jam, so stay tuned!

Update: Here is my beginner’s guide to freezer jam!

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