While I was attending classes at the Culinary Institute of America I took a trip to Red Hook, New York. There was a u-pick blueberry farm just off the main drag with the biggest blueberries I’ve ever laid eyes on. Blueberries were never high on my list favorites. Granted they taste terrific, but I could pass on them without blinking an eye.
Why I bought a quart is still a mystery to me, but I did.
Back at the apartment Scott, my classmate and roommate at the time, and I laid into them with a fervor that could get you arrested in most states. The next day I went back for more. Once more my life was changed by food.
Berries in upstate New York this year have been incredible. Large, full of flavor, and fat with color, they scream to be made into jam. The blueberries, while not as huge as the Red Hook gang, are especially tasty. Ergo, jam!
Making preserves is so easy it’s almost silly not to make your own. There is not a lot of equipment you need, the process is relatively quick, the ingredients are easily found, and the jars are reusable. But the best part is opening a jar of blueberry, raspberry, peach, strawberry, or whatever your fruit choice is in the middle of winter. Believe me, its like opening a jar of summer every time.