GONE JAMMIN'

Jamboree!

Guess what sis & I been doing?   We kicked off the fruit season with a medley of jams – sweet grapefruit, strawberry rose, strawberry lemon verbena and just plain ol’ strawberry.

With all the wonderfully fragrant roses and herbs growing in the garden, I pick a few hand fulls and infuse them in with the fruit preserves.    Turns ordinary jam into extraordinary!

What sorts of canning activity are you doing?  Do you like to go beyond the same old and experiment with adding herbs, flowers and spices?

Here’s one of my favorite “outside the jar” canning blog

Sorry for such a short post, love to write more but we have a BIG produce (edible flowers, salad and lots of greens) order to fill this morning and major world news outlet coming at noon to do a story about our urban homestead.

More later!

Comments(26)

  1. Loretta says:

    BEAUTIFUL!!!!!

    • Anais says:

      @Loretta: Thank you!

  2. Jeni Vandall says:

    Oh how I would love to be canning already, I am just barely starting to get strawberries here in cold Utah. Soon enough I keep saying!! I can’t wait! This year I am really going to go outside my comfort zone and try some new things like you and your sis have done. Time to shake things up a bit:)

    Will the new story clip be something we can all view once its done? I love watching your guys story clips that are done about ya!

    • Anais says:

      @Jeni Vandall: We are working on a new YouTube channel, going to feature snippet and hopefully a few “how to’s”

  3. Elizabeth says:

    I like the beautiful stack of jeweled jams…my cupboard is pretty bare now. No fruits to process yet…the rhubarb has just started to peak up. We had snow up until about 10 days ago. We had a frost warning last night. Just using up the pantry and freezer…a smattering of rhubarb, berries and applesauce left.

    • Anais says:

      @Elizabeth: Thank you. Hope Spring has Sprung in your neck of the woods!

  4. Susan says:

    Would you please share your sweet grapefruit jam recipe? I’ve looked everywhere for one, but they’re all marmalade, not a sweet jam. Thanks.

  5. Lesa says:

    So jealous! I am itching to make jam, but I live too far north to be doing much canning now. I just had to cover a few plants due to a frost advisory tonight.

    • Anais says:

      @Lesa: Hoping Spring has Sprung in your neck of the woods! 🙂

  6. Deanna says:

    I am about a month behind you with the berries but as soon as they come in I will be “jammin” too. I also can beets, veggies, sauces etc. Last week it was BBQ sauce and the week before that it was marinara sauce and pesto. There is something satisfying about producing your own food and possessing the know how to preserving it for later.

    • Anais says:

      @Deanna: YUMMY! I agree 100% Happy canning

  7. Mitzy says:

    Can’t wait t see the news article on you! And, according to one of your FB posts, you all were in a commercial shoot for TV!

    • Anais says:

      @Mitzy: Yep. 🙂

  8. Vicki says:

    The jams look great. I am itching to start as well, but since I am at 6200 ft. my berries are just starting to flower and the raspberries and blackberries are only a couple inches high. Hopefully we won’t get any more snow this year. I was wondering how you get around the health officials though and sell jam made in your home kitchen? I am in Riverside County and have to make food in a commercial kitchen if I want to sell it. Between renting a kitchen and the cost of jars, it is hard to make a profit. We would never eat all I can so I like to sell the extra, but in CA, that is no easy feat. Would love to hear your secret for getting around the codes. Keep up the good work.

  9. Sarah S says:

    Your jams make me smile. What variety of rose are you growing for culinary use? I’ve just bought a new home and am planning the garden.

    • Anais says:

      @Sarah S: Thank you! Wow, that’s a tough question, we have all sorts of roses. Some that were plant by the previous owners so don’t know their names. The red ones are my favorite and best for culinary uses.

  10. Becky says:

    Oh what a lovely collection of jams you have! Here in Louisiana, I’ve been canning like crazy all month and my pantries are looking gorgeous! In about a week the huckleberries & dewberries will be ready for picking out in the woods and then in a month the mayhaws and blackberries. Gosh I can hardly wait!

    This is our first year to add an herb garden so I’m really looking foward to infusing some new, exciting flavors into our jams! Hmmmm….wonder how I can talk the hubby into believing that I NEEEEEED more canning jars.

    • Anais says:

      @Becky: Thank you! Your’s sounds just as delicious MMMMMM, YUMMMMY, YUM! Huckleberries? I’m jealous LOL Happy canning!

  11. Dillon says:

    What is the different between pickling vs. canning? There is so much out there to read about it makes my head hurt:)

  12. Quail's Hollar Farm says:

    What a wonderful sight at the end of the day, it must be very fufilling to be able to can your own foods. It also must be nice to have fruit trees that aren’t already havested by nature…

  13. Bonnie G. says:

    What beautiful jam!

    • Anais says:

      @Bonnie G.: Thank you!

  14. nancy says:

    I am going to start canning this summer/fall. I inherited a nice, glass top range. That’s the problem- not a safe way to can using it, without possibly doing major damage. I read some people can outdoors, using propane. I can invest some in a heavy duty propane cooker, like the camp chef 2 burner stove w/4 legs. I do have a patio right off my kitchen, power, and water. Anyone tried eletric? I’d like to do that, but I don’t want to buy a range. Any ideas???

  15. Sharon B. says:

    Anais, your jams look so lovely! Looks like you have quite a nice variety. Do you post your recipes on the site?
    My treasure trove has strawberry-vanilla, tropical pear, Cherry vanilla, brown sugar spice pear, balsamic fig and Southwestern jelly.

    Thanks, I love your site!

  16. camille carnahan says:

    i make earl grey peach jam. for every cup of peaches, you add an earl grey tea bag and boil it with the fruit. if you don’t have dentures, sprinkle the contents of the last bag in to the fruit for a little visual interest. the flavors really compliment one another. it’s pretty popular with my friends and family!

  17. Michele B. says:

    Is there classes on how to do this? I am a noob on canning and I need some help

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