Oregon's berry season is magic time. Can you see me wiggling my fingers as I type this? ****magic time*** And that means jam time. For jam making? I like using tayberries. They're not the easiest to pick, but their flavor is sweet, subtle and floral, making for a delicious jam. Here they are:
And here are the berries I like to eat fresh: loganberries.
They explode in your mouth with outrageous berry being. They're over-the-top Summer in a berry. But back to the tayberries and jam. Here's a preview of the finished product:
Tayberry jam is a complex combination of ingredients. It's a very long list. Are you ready?
And that's it. I follow the classic directions for making blackberry jam in the Ball Canning book without using pectin, can it, and label it, and end up with this:
Summer in a jar. Jam on it! Jam on it! Ja-ja-ja-ja-jam on it. Do the cabbage patch with me?
Now do you want some Jam On It gear? I know, huh!?