Make sure to hit play on the above mood music before you start in on this post.
In anticipation of 23 chickens going into the freezer in a little over a month, I started to clean out the freezer this past weekend. Old and freezer burned berries went to the birds. Good berries that we haven’t polished off, jammin! We had some rhubarb to harvest and use, so pretty much all the jam was fruit plus rhubarb.
Salmobarb Jam –> salmonberry (picked in Cordova, Alaska) and rhubarb; turned out too runny in my opinion but Shane says it is his favorite. I think it will be good more as a syrup over pancakes.
Peabarb Jam –> peaches (leftover from last summer’s Oregon trip) and rhubarb jam. One of my favorites! I made a ton last summer and ate it all, so glad to have more in the pantry! This goes great with plain yogurt.
Blubarb Jam –> wild Alaskan blueberries (smaller and tarter than what most Americans know as a blueberry) and rhubarb jam. Another of Shane’s favorite since he loves tart foods, this may have ended up a bit thick but still delicious.
Cranberry Butter –> Alaskan highbush cranberries with homemade applesauce. First time making this and it is a keeper! I used my juicer to get the seeds out and simmered it down with baking applesauce (a batch of the applesauce I made last year that doesn’t taste stellar, so we simply use it for baking). It turned out this deep red color. We were putting it on dark chocolate as it simmered down.
I don’t know if we save much money canning. Everyone says they do, but I’ve never tracked it. Shane said we at least eat better since we tend not to buy the high priced yet delectable jars of jam at our Farmer’s Market. Plus, I’ve never seen pickled watermelon rind for sale. I’m making this for my dad for Christmas. I guess his grandma use to make these when he was a kid.
And in the words of the late Bob Marley:
“Ooh yeah, we’re jammin’, hey
To think that jammin’ was a thing of the past
We’re jammin’, we’re jammin’
And I hope this jam is gonna last”