August is the busiest month of the year on our small farm—that's when we're harvesting sweet corn, pumpkins and pickling cucumbers for our stand. But I always make time to put up this jelly.
The apples come from our old-fashioned orchard, while the blackberries grow wild along our creek...and the jelly's usually gone by January!
My husband's a logger as well as a farmer. We have three young children—two daughters, 5 and 3, and a son, 1.
This quick jam lets me savor the great taste of fresh-picked blueberries no matter the season, but I have to fight my kids for them since they start eating them the minute I bring them in the house. —Mark Morgan, Waterford, Wisconsin
This tangy spread is easy to make and tastes especially good on hot, buttered cinnamon toast. The recipe makes enough to have on hand well beyond the growing season. —Betty Nyenhuis, Oostburg, Wisconsin
You'll definitely capture the flavors of summer with this chunky, luscious toast-topper from Gwen Frankhouser of El Cajon, California. "Best of all," notes Gwen, "this jam freezes well for up to a year, and it makes a great housewarming or hostess gift idea."
I'm sure to pick up extra bags of cranberries for the freezer in fall so that I can make this lovely, delicious jam all year-round. My kids love it on peanut butter sandwiches. Jars of this pretty ruby-colored jam also make great gifts.
-Marjilee Booth, Chino Hills, California