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| 6 pints of blackberry jam, 3 made on Saturday and 3 made on Sunday |
I don't normally labor on Sunday afternoons. That's usually my time to rest and restore myself. This past weekend, however, found me making jam both Saturday and Sunday afternoons.
Saturday, my jam-making was definitely a to-do item on my list. I had a bunch fo blackberries to both freeze and turn into jam. But Sunday afternoon was a different story. I wasn't planning on making jam this day. I was going to have a restful afternoon. Those berries were enticing. So fresh and plump, full in sweetness and flavor. I wasn't in a rush to get anything done. I simply felt called to make more jam.
The kitchen was uncharacteristically quiet on Sunday. It was just me and the berries. I took my time, allowing the berries and sugar to heat slowly on the stove. I inhaled the deep berry fragrance as I leaned over the pot to take a taste. You could say I was in the groove. My relaxing Sunday jam-making felt so different from my hectic, got to get this done, Saturday session. I wish every time I preserved or prepared some food for my family I could feel this same sense of ease and enjoyment.
So blackberry jam has been my most recent food preservation effort. With the winter's jam now made, I'll move on to making blackberry juice later this week.
How about you? Are you preserving any foods for fall and winter enjoyment?
