This jam maven is slowing down.
This week it is August. So far I’ve made 4 jars of strawberry-rhubarb jam, 3 jars of raspberry rose jam, 4 jars of apricot-thyme jam, and two jars of pickles.
All of it with local, raw honey too! Which makes me especially happy.
I want to focus on what we need, what we’ll eat, what I can gift easily.
I am tired of having 200 jars of food that I will end up throwing away.
We still have some beautiful sauces I made last year—peach barbecue, plum-tarragon, plum-ginger. We also have a lot of applesauce, and a handful of jams.
And I still have some designs on blackberries, cherries, peaches, tomatoes, beets, and tomatillos. Small-batched. And I did just buy this book.
I am enjoying this quality over quantity, and want to nurture this mindset.
Next year, the garden.