Thursday, July 26, 2012

Jam Sesh

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Jam day.

The kids have been gone all week, so it has been my week to do anything that I want with myself. A few days ago that was San Francisco. Yesterday it pretty much was entertaining mom's cat and sitting on the couch for hours at a time. But today it meant getting my jam on. I had everything prepped by last night, and since it's the same cleanup job whether I make one batch or eleventeen, I decided to spend all day today on jam. Get all my awesome out at once and then do one big clean in the kitchen.

Of course in my infinite wisdom I had been putting up fruit since early July--that's when my peaches are always ready and at the time I wasn't up for a full day of jam-making. So by yesterday I had, in my freezer, pre-measured, prepped fruit for: peach, apricot, strawberry and cherry jam. It was going to be easy peasy.

That was until I took the fruit out of the freezer and set it on the counter for just a minute until I could put it in the fridge to defrost.

Only I didn't ever remember to put it in the fridge. So I got up this morning and the apricots and peaches were still on the counter, ruined. I'm not gonna lie, I had a little moment about it. My peaches from our yard are so good and I had wasted them without the hope of more until July 2013. And I'd wasted all that time I spent peeling peaches and chopping peaches. And I'd wasted the apricots Grandpa gave me. Man, that kind of thing makes me mad, and it was totally my fault.

Anyway, I had enough strawberries and cherries that I could salvage one batch of strawberry-cherry jam. And after that I went to the grocery store and bought a ten pound bag of sugar (I was running low) and hit up the strawberry stand because DAMMIT, I WAS MAKING COPIOUS AMOUNTS OF JAM TODAY. And you will hear absolutely nobody complaining about strawberry anyway, because exactly 101% of the people I know prefer strawberry over any other kind of jam. BUT IT'S THE PRINCIPLE OF THE THING, YOU SEE? I hate being such a waster.

Not related: Did you know holding a ten pound bag of sugar feels a lot like holding a ten pound baby Addie?

It does.

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So there you go. Little jammy jams. Four batches; little jars of happy. When you make jam you can't leave the kitchen (or sit down) because everything has to be sterilized and stirred and boiled and then put in a hot water bath and processed and you have to PAY ATTENTION, or, like, you might accidentally poison all your family and friends. So after about four hours and exactly four batches of standing, thinking, measuring and being careful, I'm pretty dang tired.

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