To my mind, there are few sounds on earth more satisfying than the sweet plink-plink-plink that canning jars make as they seal. Musical. And filled with the promise of summer flavor for my family in the dead of winter.
I have a kid who eats “Deep PB and J” about 300 days out of the year, and I am happy to bypass the jam section of the grocery store in favor of my own basement pantry, lined with pretty fruit-filled jars. But there’s more to it than economics, isn’t there? Children raised with a sense of delight in creating part of their home’s sustenance. Ruby-red colors. Art, heart, the “fruit of the vine and the work of human hands…”
I just finished the season’s second batch of strawberry jam from the berries we picked the other day. The kitchen looks like a war-zone. I handed the pot of berries and the potato masher to my ten year old, so I also have red-polka-splatter-dotted walls behind the counter. Totally worth it–maybe even a plus.
Shocked that your recipe calls for more sugar than berries? Check out these yummy alternatives with less sugar from Mother Earth News a few years back.
And we’d love to hear your own canning/preserving motives and stories…