It’s been a great year for berries at the farm, and I think I’ve put about 15 quarts of strawberries, blueberries, and raspberries in the freezer. With all that in the freezer plus the zucchini, rhubarb, and pesto I’ve been freezing I realized it was going to be tough to find room for the tomatoes, peppers, and leeks getting close to being harvested. It was time to turn to other methods of food preservation and good old fashioned gluttony to take care of the onslaught of blackberries and plums. I was encouraged by the results of my strawberry jam and mixed berry jam making efforts a couple of months ago (Summer Sweets), so I decided to try making plum butter and blackberry-rhubarb jam. I was also excited about being able to make something we can enjoy all winter for just the cost of sugar, canning lids, and the propane for the outdoor burner I use for the hot water canning. After making a dozen half-pints each of plum butter and blackberry-rhubarb jam, there were still more plums, blackberries, and rhubarb to be put to good use. I let Sean have the plums for his beverage-making purposes, and we’ve been indulging on cobblers and crumbles for the last several weeks. Life is pretty sweet these days!
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