This is the last batch of jam for the summer. It’s spiced peach jam, based on a recipe from the University of Georgia extension. I made a half-batch, or four half-pints, from the peaches I picked last week or so ago at Dondero Orchards in South Glastonbury, Connecticut. And that’s all she wrote.
So all told, here’s what I put up this summer:
4 half-pints of spiced peach jam
3 pints blueberry jam (one of which was lost when a seal didn’t hold. I’ve never seen that happen before).
4 pints (I think) “strawberry jam
1 quart frozen strawberries
1 quart frozen blueberries
2 loaves blueberry bread
3 loaves strawberry bread (already gone!)
2 loaves zucchini bread (also gone. We like quick breads in this house)
1 quart frozen pesto ice cubes, made with basil from the garden
a few jars of pickles, which were a bust, as noted. I might make some more, lest the fresh garden cukes go soft. That’d be a tragedy of my own making!
Did you can anything this summer? I’d hoped for tomatoes, but let’s not talk about that. Instead, I’m pretty pleased with the bounty I was able to put by, even if the breads are already largely eaten. It’s the most preserving I’ve ever done in a summer. Now I’m looking forward to autumn’s apples and putting by a massive quantity of applesauce. I could eat applesauce every day. Maybe I will.