Most of the time, toast in my house is slathered liberally with butter. On occasion, however, I’ll pull out the jar of strawberry jam or blueberry jelly and create a sweet treat. Try these jelly and jam recipes, plus a couple of pickling recipes.
Recipe Box May/June 2011 Recipes:
Chokecherry Jelly Recipe
Mulberry Jelly Recipe
Mulberry Jelly Recipe with Rhubarb
Elderberry Jelly Recipe
Zucchini Pickles Recipe
Squash Pickles Recipe
While commercially produced, jars of jam and jelly are permanent residents in my fridge.
During my childhood, jars of home-canned jams and jellies often appeared during the holidays, as neighbors and family members spread the bounty of their canning efforts. I doubt if my kitchen will ever be home to any canning efforts, but you can be sure I definitely appreciate the thoughtfulness of others.
Foraging for wild berries and prowling through the local farmers’ market in search of fresh fruit are two of the ways to add fresh fruit to your table, and both are perfect ways of gathering fruit for your next canning project. You can go for the usual suspects, like strawberries or blueberries (my personal favorite), or try something off the beaten path, like chokecherry, elderberry or mulberry jellies.
If you try any of these recipes, let us know how it goes. We love to hear from our readers!
Senior Associate Editor Jean Teller often enjoys fresh-baked biscuits and jam for lunch.
