Jams and Jellies are Easy

It is not hard to take 5 or 6 cups of berries (the recipes come in the pectin package! Just fruit, sugar, and pectin) and make 6-8 half-pints of sweet goodness. Then you can spend the rest of the evening listening for the satisfying "pop!" of a jar well-sealed, and licking all the utensils. You will lick them, and your hands. You will turn the kitchen into a sauna, and come out delightfully steamed. You can even freeze the berries now, and use them later when that heat is welcome, and you want to give the sweet spreads as Christmas gifts. The making of jams and jellies was something I wanted to learn this year, after the apple butter last year was such a ringing success, so it turned out pretty well. All the jars sealed properly, so we'll have more than just apple butter for sandwiches in the next year. Lunch just got a little more diverse.