It is definately berry season and I thought I would write a little about how I preserve our fruit. This is our third year going to pick blueberries at a local blueberry farm. The first year, I made the traditional jam with jam and sugar being the only ingredients. The second year, I did the same thing and also froze half. This year, again I froze half and jammed half using a different recipe.
What is the difference between jelly and jam? Jelly is fruit juices gelled. Jam is crushed fruit and and juices. Ofcourse there are other ways to preserve fruit that I'm not going to get into here such as preserves, conserves, butters, etc.
We cook our jam and can it. I prefer this so that it doesn't take up our precious freezer space and the cans are so convenient to grab out of the cabinet and dump into my muffin batter.
How do your preserve your fruit and why?
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