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sealed in a hot water bath to protect the contents.
Jams, jellies and preserves have been an important part of rural life. It was eaten at almost every meal and was a staple for many lunches for school, (before cafeterias) as well as after school snacks. So making the most of the supply of fruit was a very important way of life.
There are several fruit stands that can supply you with the fruit if you are interested in trying to make this old fashioned treat. Strawberries are in season now.
June will provide cherries, while July brings blackberries and wineberries. Wineberries are not native plants to Rappahannock, but they have sprung up in the last few years. They make a beautiful red jam, similar in color and texture to red raspberries.
July also brings peaches while grapes follow in August. September is apples. If persimmons are used you must wait until after a hard frost, which is late September or early October.
Although creating your own jelly and jam certainly takes time, it is a rewarding experience to provide these special treats for your families. They also make nice gifts for giving as well. Pull out just about any cook book and you will find guidance and recipes for making your own. My Mom’s Homemade Strawberry Preserves
1 quart firm ripe berries
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