This was from the raspberries behind the beehive. It is one evening’s pickings. Yum! It’s almost time to make jam. There will be as many ready to pick today. And probably each day, for a short while. I hope the new blueberries do as well, at least starting next year.
I started learning to can last year, with the help of the Complete Book of Small-Batch Preserving, by Ellie Topp and Margaret Howard. The old-fashioned raspberry jam recipe in this book only calls for two ingredients, and neither is pectin. It makes the most amazing jam!
This year, I’ll add a pressure canner to our kitchen gadgets, for preserving less acidic foods.
I have to end this post with a pretty. These are from some of the bulbs my daughter planted last fall. The color is amazing, and they are very tall.
