Something Of A SuccessThere were three pots of the blueberry jam I made this summer in the pantry; now there are two. The third one sits open in the fridge: we broke out the jam. We ate it on toast with a bit of butter, and it tasted deep and carefully sweet, a blue bordering on indigo, nicely set and lumpy with shining bits of fruit.
Also: no adverse gastrointestinal reactions. It is quite something to preserve summer for winter's table and not get anybody sent to the hospital in the process.
I should not worry so much. Folks have been doing this thing and eating this stuff in this way for centuries, and I learned the lore and was careful. The only thing I lacked before was the experience. I have a little of that now. It would not do to be over confident in future experiments, but just enough confidence is a welcome thing.
Onward!
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