This is another new recipe we tried, and it's great!
I am already excited about making charcuterie boards throughout the coming year and using our various blueberry jams and conserves with crackers and cheeses and meats.
I often sign up to bring a dish to a church or homeschool group event or make something when we have friends over, so it'll be great to bring charcuterie boards and bring some of our own homemade fruit jams to share.
One of the unforeseen joys of doing so much extra and special canning this year is that we are already looking forward to having some special meals and desserts and teas throughout the coming year so we can use our jams and jellies, etc.
Adele helped tonight the whole time- start to finish; I didn't even need to ask, just looked over and she was washing her hands and getting her apron on.
As we cooked the jam, we read other recipes aloud and asked and answered various questions just by comparing one recipe to another.
We wondered aloud about fruit butters...
What makes them different than jams or jellies or conserves?
We answered our own question just by reading the recipes carefully.
A fruit butter has the same ingredients as jam but it is cooked longer, then pureed, then cooked again with even more sugar into what sounds like a delectable spread.
So a good canning book can be a great teacher if you take the time to read/ study it.
We're learning a lot.
But I'm also happy to say that canning (at least canning jams, jellies, and the like) finally feels somewhat easy after consistently doing it for years, so there isn't as much stress as we work this year.
There's just lots of room for conversation.
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