Raise chickens.
Grow all my veggies in a big garden.
Cultivate a fruit orchard.
The whole bit.
Alas, sometimes our little postage-stamp of a backyard doesn't facilitate this pipe dream.
When we came away from Zachary's birthday party, we had an overabundance of fruit - mostly strawberries and pears - that would absolutely spoil before we could eat it all. So Andrew, as he often does, came up with the brilliant, yet slightly hair-brained idea to make preserves with our fruit. We had never done it before, but it sounded like the kind of thing that is right up our alley.
We called half a dozen stores to find canning supplies (nobody in orange county makes jam, apparently), we read up about techniques online, and went for it. 20 jars later, we are in love with the process and would do it again in a heartbeat! The stuff is DELICIOUS! We made 8 jars of strawberry and 12 jars of pear vanilla bean (yes, vanilla bean....I like to mix things up!).
Here's what I thought about the process:
It was hot (expected that).
It took 45 minutes per batch (shorter than I thought!)
It took 2 cups of strawberries or 4-5 pears per batch (less fruit than I thought!)
It tastes AMAZING on a slice of french bread with a generous slice of brie (we had a wonderful backyard picnic and ate half a jar last weekend) :)
The initial investment of fruit, cans, lids, and pectin (the jelling agent) was expensive, but overall, we thought it was a more rewarding experience than just purchasing a jar of jam in the store.
So, if you invite us over for dinner or do something thoughtful for us, you will likely find yourself with a jar of our homemade jam :)







