|Adorably lame homemade labels for homemade jam|
There are some things you must know about preserving... canning.... jamming?? Whatever it is called, the process is filled with heart and back and wallet ache. My dad and I have made two batches of wild blackberry jam and one batch of blackberry-gooseberry jam. Every batch turns out to be a thick syrup (sigh). So for the nine cups of blueberries that I just picked we decided to use pectin, which we had not used before. Well, we doubled up the batch AND skimped on the sugar (after 13 cups we decided it was too much). Turns out, if you are using liquid pectin this is a huge NO-NO. We made 17 x 250ml jars of blueberry semi gelatinous plopping mush. It taste great but the texture reminds me of the gunk you accidentally touch in a haunted house on Halloween.
|gooseberry blueberry sugar mush. The thorns on the gooseberries thankfully disintegrate.|