One thing I love about summer time in Colorado is all of the fresh fruit available to us. Sadly, as summer comes to a close, the fresh fruit is no longer from local orchards and it loses its flavor.
Every year about this time, I start canning all kinds of things for the long fall, winter and spring months ahead until the next harvest is ready.
This week, I picked up a bag of fresh plums.
Four pounds of plums turned into 9 jars of plum jam.
In a few weeks, I will stock up on lots of Colorado peaches.
My husband and I will be flying to Grand Junction for the day the first week in September where we will rent a car and drive to
Palisade, Colorado to stock up on fresh picked Hale Peaches.
I have already received phone calls from friends asking me if I have made any peach jam yet.
They all get in line when they know I am in the kitchen whipping up peach jam. Last year I made about 50 jars of peach jam and I have zero jars left.
The funny thing is that we really don't eat that much jam at my house. My husband loves a piece of toast with peanut butter and peach jam on it but he doesn't eat that daily.
Friends and family show up at my house with cleaned empty jars asking if I have refills for them.
I am happy to oblige.
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