Words about contentment inspired this series that celebrates ingenuity, creativity, and resourcefulness. Join me in the comments and share what you've done with what you have.
Eighteen pounds. That's how much fruit I didn't know I had. But, sure enough, at the bottom of one deep freeze there was a nearly-forgotten stash of rhubarb; in another there were the endings of the strawberry haul from summer; then with a what-the-hey, I grabbed a bag of sour cherries, too, thinking one bag snitched from the frozen hoard slated for future cherry pies wouldn't hurt any of us.
Into the stock pot it all went, in a 2:1 ratio with granulated sugar (a kitchen scale is a blessed thing), two lemons' worth of juice, and enough heat beneath to keep it rolling. Cooked down to a thick, luscious, ruby-red jam (no pectin or food coloring necessary), it was all I wanted to eat (by the spoonful).
Then, poured into hot jars (I fresh-wash my jars, then keep them on a cookie sheet in a 225 degree oven until I'm ready to fill), filled clear to their necks. I set a hot lid on top, finger-tightened a ring over that and placed the jars in a deep kettle of hot water. Sunk an inch beneath the surface in their water bath, eight jars at a time boiled there, covered, for ten minutes (always check your altitude for processing time). Out of the kettle and onto a cloth-covered counter to rest they went, to the tune of a delightful popping percussion as the jars cooled & sealed.
Twenty-four jars. That's how much jam I now have, ready to pile onto the pantry shelves. But also?
Ready to gift away.
No one can argue that a jar of jam doesn't have a simple beauty of it's own, but there's no better time than Christmas to add some fancy. Juniper snipped from the pasture's trees, last year's ribbon, and some twine saved from a previous gift did the trick.
Do what you can with what you have.
P.S. If you're interested in home canning, you can find more information here and here. Please research and follow safety guidelines when preserving food.
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