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It was hot, back-breaking work, but someone had to do it. Almost as soon as we got the announcement from Temecula Berry Company that their blueberries were ready to be picked, we headed down and got to work. In the end I think we ended up picking 16 pounds, even more than last year. I felt so bad for the poor folks waiting in the heat behind us as our buckets just kept coming and coming. But I knew it would be worth it when I figured we would easily have a year's worth of jam in our cupboard. 

I've been using the traditional hot bath canning method the past couple of years, and lugged out the huge black speckled pot, and the racks, and all the utensils, and boiled gallons and gallons of water, and just sort of slogged through it. But then I discovered Rachel Saunders', fantastic Blue Chair Jam Cookbook, and was liberated with her deliciously easy oven method. Making 4 small batches (28 jars in all) was remarkably swift.  I also switched up and used her East Coast Blueberry Jam recipe which called for almost a cup of lemon juice and some cinnamon and vanilla. Very tangy and sweet and fresh-tasting indeed. The recipe and method is way too long to include here. Check out Rachel's book!