When DH and I lived in Oregon, I canned and make jams all the time. I made huckleberry, elderberry, wild plum, blackberries and green tomato jams. All the berries were from picking in the wild...those were good times. But here in Las Vegas not much to make jam from unless you want to go pick cactus pears...lol

I just pick and freeze to can later when the weather isn't so hot. I make blackberry, huckleberry, salal berry, oregon grape, thimble berry, salmon berry, elderberry, plum, apple, cherry, concord grape, jelly, jam, syrups, juice and preserves. I love to do tomatos too, but not too good on the vegetables yet, mostly I blanch and freeze those.

I am a city girl so this fun for me. :P

where in Oregon?

This past weekend I made four batches of jelly - Habanero, Xrta Hot Habanero, Mango Habanero, and Apricot Jalapeno. Can you tell I LOVE pepper jellies.

Several years ago, I accidentally discovered that I could freeze my fruit juice when it was ripe and then when it turned cooler, I would make the jam or jelly. It makes my life a lot easier that way. I usually make plum, pear and Mustang grape jelly. This year isn't a good one for the pear or grapes, so I only have plum juice in the freezer waiting for cooler weather. I don't eat much of it, but my DH does and I share with our children and grandchildren and other family members. Also a couple of friends. I usually make a lot of jelly and jams, so there is always plenty to share. Maybe not so much this year, though.

Not for a few years now - the kids are gone, but I guess that really shouldn't be an excuse. I'd love to have some of my grandmothers tomato preserves, but she didn't write the reciepe down. I've seen it in a specialty grocery store for $8 and change, for 8oz. Too rich for my blood!

A friend let the kids and I come pick free Concord grapes, so I made an easy cooked grape jelly. Took forever to cook, it felt like, but it was worth it.

There is no fruit here this year...because of the weather.
But I still have quite a supply from last year. Plum, apple
blackberry, strawberry, pear and apple butter.
The plum came from a Japenese plum tree that we cut down
last year. It had absolutely taken over the backyard. The
limbs grow low to the ground and got where we couldn't even
mow under it. I processed all the plum crop which was enormous. Made a jar of plum jelly for every family in church and froze the rest of the juice. It makes the best
jelly ever.

I have been off work for 6 months on a medical leave. I have canned anything that does not move.

Beets
pickled beets
stewed tomatoes (made with heirloom tomatoes)
strawberry jam
apricot and pineapple jam
apple butter, apple jam
creamed corn,
bread and butter pickles,
and lots and lots of hot peppers
I all most canned the DH when he was getting alittle fussy , but he was great help in food prep

I make low-sugar freezer jam. Love it. I will be making apple jelly this week. My first with low-sugar. Crossing fingers.