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the best jam is quick jam

Sometimes I feel that I like having made jam more than I actually like making it. There are lots of things you need to have in place: all the fruit, the jars and lids, pectin and sugar, boiling water... Actually, as I type them it doesn't seem like that much. But it can feel overwhelming! Especially when I've gone picking and have a big pile of berries in the fridge, slowly—or quickly!—going bad while they wait for me to get my act together. So last week I tried a new plan when I picked a pint or two of raspberries that nobody wanted to eat (because there were also blueberries), and made them into jam right away within half an hour of picking them. Revolutionary!

Sure, it was only 3/4 of a pint, but that meant that I didn't have to worry about boiling water in the kettle to preserve it—just a couple little jars to put right into the fridge. And without the extra cooking that processing involves the jam tastes even better. The boys may have rejected the raspberries, but they're big fans of the finished product! Now I'm just wondering if I'll get a chance to practice the same kind of efficiency with the blueberries...

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