This weekend, Mr. Handsome and I visited a local berry farm. We went to pick fresh blueberries because they are in peak season here in Nashville, but we ended up getting a few blackberries and even some strawberries. The season has ended for strawberries, but there were a few stragglers left on the plants, and they were delicious.
Mr. Handsome is a very serious blueberry picker. I lackadaisically walk down the rows and choose the best berries, knowing that others will come along a few days later to pick the “leftovers” once they have grown a little larger. He, on the other hand, positions himself in front of a particular plant and doesn’t move on until he has picked every single blueberry.
We have picked blueberries together before, but we always get some good laughs out of our differing “methods.” Who knew that blueberry picking could so involved? Thankfully, we chose a day that was a little cooler than the weather we have been having (high 80s versus mid 90s), so it wasn’t as hot as it could have been.
To add a little bit of excitement, we decided to have a competition. Mr. Handsome filled his bucket just a little faster than I did. He claimed that he could have gone even quicker if he had had the “appropriate equipment.” Rather than having to hold the bucket by the handle, he is accustomed to using a string to tie it around his neck so he can pick blueberries “hands-free.” I suppose that would probably be faster.
We ended up with three buckets of blueberries (enough to fill more than three gallon Ziplock bags), a bucket of strawberries, and a few blackberries.
I froze some of the berries, and the others we will eat and use for a blueberry pie (Mr. Handsome’s favorite). With the strawberries, we made a few jars of strawberry jam. Mr. Handsome has been suggesting that I make strawberry jam for years. My reason for not making it has always been that it requires a ton of strawberries (which I would rather eat fresh) and contains a ton of sugar. We have always received a couple jars from friends and extended family each season and have never needed more, but I decided to fulfill his wish. He chopped the strawberries, and I did the canning.
I couldn’t help but beam when he told me how delicious it was. Hearing that from my husband makes it well worth the work! Do you enjoy picking berries and/or making jelly? If you like to can, be sure to check out my canned peach tutorial, my pectin-free peach jelly tutorial, and my apple butter tutorial.
The recipe I used for strawberry jelly was also pectin-free (yum!) Unlike the majority of what I make, I followed someone else’s recipe. The recipe came from AllRecipes, but it’s a pretty standard one.
Candi
Yes, we always have strawberry jam in the freezer! The freezer method doesn’t take much strawberries at all. I just get the suregel box and follow the freezer method. You just mix your strawberries and sugar together. Boil the pectin and water together and then dump into the strawberries and stir and stir. That’s it! Then fill your jars or containers and let sit 24 hours before putting them in the freezer. So easy and lasts several years in the freezer if you make a LOT of jam-lol. Comes in handy when you only want to make jam every other year-ha. But one question I’m naive on: you mentioned pectin-free. Is there something not good with pectin health wise? I would consider myself health conscious and try to eat healthy most of the time so I will have to look that up! And if you have some light on the matter or your take on it, Ellie please share. Ok thanks. And enjoy those berries. Our blueberries are not quite in yet. They need to get ripe. Looking forward to them.
Ellie
Hi Candi,
Thanks for sharing your method! Pectin isn’t necessarily bad for you, but what many people don’t know is that it’s not essential for making jam/jelly. There are many “old-fashioned” recipes online that don’t use pectin. And I personally think that pectin-free jam/jelly tastes better.
Ellie
Jammy
Did you know, jam and jelly are two different things? Jam has the fruit pieces or fibers left in it. Jelly is clear with no pulp.
Ellie
I’ve always thought that to be the case, but it seems like most people use them interchangeably these days. 🙂
Ellie
B
The blueberries look yummy. Now it makes me want to get some next time I go to the store.
Ellie
Thank you, B. You definitely should. 🙂
Ellie
Anonymous
That recipe is not clear about the sterilizing of the jars & lids or the processing time. I always follow the Ball Blue Book recipes and procedures or the instructions in a pectin packet.
Ellie
Yes, that’s true. I didn’t find it to be a good recipe for those who have never done any canning. The canning tutorials I have on my blog (links at the bottom of this post) have more details for those who are new to canning.
Ellie
Lynn Walczak
Hi Ellie, I just made strawberry jam using that exact recipe. It came out great. My husband and I love to pick blueberries. We use small coffee cans with string attached and put it around our necks. We fill up the cans and then dump them into the bigger bucket on the ground. Goes a lot quicker. Enjoy all your fruit. Lynn
Ellie
I’m glad to hear that, Lynn! Coffee cans with strings are a great idea. Do you have lots of blueberry farms in your area?
Ellie
Anonymous
We live in CT in a small farming community so we have lots of farms to visit not only in our town but surrounding towns. Lots of fresh fruit and vegetables available to buy or pick. Looking forward to fresh corn on the cob! Lynn
Ellie
Sounds like you have access to a ton of fresh fruit and veggies. How wonderful!
(Anonymous)
If there is still a vote,(I don’t know), this would be categorized as inspiring! I don’t know why you do not like pectin(I thought it is a health food). Sugar is the thing to cut down on, I have understood (but that is hard to actually do). Pressure canning is supposed to be a way to preserve a sugar free apple sauce I learned. (Are you interested in pressure canning?) Can you please also do a post about the blueberry pie when you make it (I’d love to see that!)
Ellie
Hi there,
Sure thing. Here is the link to my blueberry pie recipe. I will note that this time I had limited ingredients, so for the filling I used 4 cups blueberries, 1/2 cup sugar, 1/4 cup flour, and a squirt of honey. Omitted the lemon juice and extra sugar, and it still turned out great. Enjoy!
As far as pressure canning goes, I’m sure I’ll try it one day, but it is definitely not something to take lightly, as it can be very dangerous. I have heard many horror stories from friends. Have you had experience with pressure canning?
Pectin isn’t necessarily bad for you, but it’s not required, and I think that jams/jellies without it taste much better. 🙂
Ellie
Anonymous
Pressure canning takes the same type of skill and care that water bath canning takes. However, because you’re working with low-acid foods, you have to be extra careful about cleanliness, processing, checking, and storing. I’ve done it but didn’t enjoy it. The texture of the veggies is way too soft for me, especially when you add the suggested boiling time before serving. I leave canning those things to the food companies now. With a good sale on canned goods (usually near Thanksgiving), I don’t find it cost effective to can things yourself. I sold my pressure canner at a yard sale 20 years ago and haven’t missed it.
Anonymous
Who wants to slave over a hot pressure canner in the summer? It’s too much work. If you have an abundance of free or cheap vegetables, you can blanch and freeze them instead.
Anonymous
Mr Handsome makes a point!
Anonymous
Mr Handsome scores a point for helping when the berries got home. Ellie you can give him some of yours, you must have a bucket full for all the work you do when the berries get home.
Ellie
I agree, he definitely scores a point for helping with the berries at home. 🙂
Ellie
Anonymous
I live on a farm and we get loads of blueberries. My Mom makes jam and I make blueberry pies! My parents have made jam and marmalade with loads of different fruit…peaches, apricots, dragonfruit, all sorts of berries, oranges, star fruit, grapefruit, Brazilian grapes, pineapple and many more. We sold them too! Most of the fruit came from the farm. It’s mostly a dragonfruit farm though.
Ellie
That sounds amazing! I would love to have a large fruit/veggie garden one day. Not sure we’ll ever be able to have a full-blown farm, but hopefully a garden. May I ask where you live? And how long has the farm been in your family?
Ellie
Anonymous
That sounds great! Well actually it’s a mission station and we’re missionaries so we live in one of the houses on the farm. There are just about 5 houses. We farm to keep the Mission station running. We’ve lived here for about 8 years now. Our house is almost 100 years old though! The farm is situated in South Africa, on the Midlands Meander which is a countryside tourist route. We have a church right here on the farm, so we can just walk to the chapel on Sundays!
Ellie
That’s really neat. Thank you for sharing. If you ever want to share photos of your farm/mission station for a blog post, just let me know. 🙂
Ellie
Anonymous
Yeah sure that would be great! I have a blog too, it’s about the farm but I haven’t updated it recently, been so busy. I can email some pictures to you. Have a blessed day!