Sometime Friday I mentioned to the Mr. that I wanted to make homemade jam this year. I was sad because I thought we had missed all the strawberries, and that’s my favorite jam of all, because that’s what I remember my grandma making. Well, by the very next day he was driving me out and about to find some berries!
We spotted a small, unassuming sign on the side of the road that said “Raspberries.” A nice family had a patch of raspberries in their yard that they were willing to sell from. We loaded up 8 pints.
A short distance further, we ran into a more commercial looking outfit selling blueberries. I let my husband get out and talk to them while I sat with the kids. I told him, “Just pick some up to eat. One project at a time. Lets deal with the raspberries first.” He came back to the car with 50 pounds of blueberries. I kid you not.
So we let the kids gorge themselves on blueberries. We froze 4 gallon size bags for smoothies. We had guests over and tried to stuff them full of blueberries. In the meantime, I made some raspberry jam. Then I made some blueberry jam. We ate more berries.
Finally, I found this recipe for blueberry butter. I thought, “Why not?,” and I mixed up some blueberries to put in the crock pot over night. After that, we gave away the last remaining blueberries to a friend, and took a sigh of relief. (BTW, the man of the house says this looks like tar on toast…so he didn’t even get a taste, ha!)
Today I canned the blueberry butter into two pint jars, so that I can eat it later when I’ve recovered from our blueberry madness!
I feel like for the sake of honesty, I have to tell you…the blueberry butter was not a hit. My kids refused to eat it, which I didn’t really mind because of the staining power of blueberries. The raspberry jam, on the other hand, is long gone. It was the hands down favorite of all the flavors we canned this summer. So next year I will make more raspberry, and just freeze the blueberries for smoothies. And I definitely will not let my husband buy 50 pounds next time!