Canning Report, July 2012: Non-Stop Jam Action

Confession: I’ve never considered myself to be a fan of jam or jelly. Oh, I like a good PB&J just as much as the next person, and there’s nothing like toast with some lemon curd or apple butter smeared on it. But jam? I just don’t eat it that often.

So what the hell was I doing this morning, canning three different types of jams and jellies? Apparently, I don’t like STORE-BOUGHT jams. Homemade jams turn out to be the bomb.

Without further ado, then, here is the July canning report – heavy on the sweets.


    • Cinnamon Blueberry Jam (9 4-oz. jelly jars) – With a healthy infusion of cinnamon and cloves, this jam smelled divine while it was cooking – almost like summertime Thanksgiving. The recipe came from a booklet Chris’ aunt and uncle sent us as a housewarming present: a canning magazine from Taste of Home.
20120714. A little army of cinnamon blueberry jam.

A little army of jams.

    • Garden Herb Blueberry Jam (2 jars) – Can you tell we came into a LOT of blueberries recently? Five pounds for $10 at the store! We froze a lot for the chickens, we’ve eaten a lot, and there was still plenty of room for jam. I used the same recipe as above but used dried basil, oregano, and rosemary from the garden in place of the cinnamon and cloves. Muy interesante, si?
20120714. Blueberry jam with oregano, basil, and rosemary.

Those little stick-looking things in the jam are rosemary… I hope.

    • Rosemary Jelly (3 half-pint jars) – I love incongruous flavors, so when I saw this recipe (minus the green food coloring, that is), I knew I had to try it. And, OHMYGOODNESS, it is so so good, y’all! It’s sweet, a little tangy, with a warm spicy rosemary undertone.
20120714. Rosemary jam - a serious winner.

Rosemary jelly sans insane green food dye.

20120714. Rosemary jam and cream cheese - OMGYUM.

Fancy Saturday Breakfast: English muffin, cream cheese, and rosemary jelly.

    • Tomato Sauce (1 jar) – This was my first attempt at tomato sauce. I was a little disheartened to see how many tomatoes it took to make just one jar of somewhat watery sauce! I will keep trying, though. I’m thinking this stuff might actually make a delicious bloody Mary!
    • Easy Pickles (3 jars) – Since I didn’t really have enough cucumbers on hand to do full-blown pickles (and it was so stinking hot I couldn’t imagine getting the water bath canner going), I gave an easy refrigerator pickle recipe a try. This was also from the Taste of Home; can you see a pattern here?
20120710. Pickles and tomato sauce.

My first jar of something resembling tomato sauce (and some more pickles).

  • Hot-Cumin Pickled Summer Squash (4 jars)
  • Turmeric Refrigerator Pickles (4 jars)


  • Bread and Butter Pickles (4 jars)
  • Honeyed Green Hot Peppers (2 jars)
  • Pickled Beets (2 jars)
  • Classic Pickle Spears (3 jars)

4 thoughts on “Canning Report, July 2012: Non-Stop Jam Action

  1. I had no idea what I was missing until I made jam this year. Store bought jam just does not compare. We’ve eaten an entire jar in a week! I really wish I had made more strawberry.

    I love seeing all your canning recipes. So inspiring!

    • It’s really quite amazing! It turns out that I really love jam. I just put another jar of the blueberry/garden herb stuff in the fridge, and I’ve been chowing down on the rosemary jelly. I think I’m going to make a bunch more of that for Christmas gifts – such a unique jelly!

  2. Agreed! Store-bought jam doesn’t begin to compare to homemade. Every three or four years is a “jam year” for me. We get a bumper crop of raspberries, and I make a crap load of jam to store in the pantry. Gonna have to try that rosemary jelly – yum.

    • MMMM… raspberry jam. YUM. The rosemary jelly is seriously awesome – sweet, but with a rosemary kick that just brings it to a whole other level.

      I might need to scour the produce section and farmers markets soon to see if I can get any more deals on fruit to jelly! I was weirdly intimidated by the whole thing, but with enough pectin, I think I couldn’t fail.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s