Monday, July 23, 2012
It's summer--time to make freezer jam. I like freezer jam better than canned jam because it's easier (duh) and it tastes fresher in the midst of a cold rainy winter. Cold raspberry jam on a hot biscuit transports me from January to July with one big much! I grew up watching and helping my Mom and Dad make oodles of raspberry jam. They have several rows of berries in their yard. That translates to many, many batches of jam as well as berries in the freezer for winter pies and smoothies. Dad and Mom have always shared their abundance of jam with others. I remember one gentleman who we loved dearly confessing that he ate the jam straight out of the jar with a spoon rather than enjoying it slowly on toast. He needed a lot of refills : )
After all that work at making jam you'll need a nice easy summery dinner--how about Pioneer Woman's "Chipotle Steak Salad" and some oat pan rolls with fresh raspberry jam? It's a combinations I heartily recommend!