I’ve been traveling for work and fun during the past six weeks, and so I’ve been neglecting my blog right in the middle of the harvest season. Instead of writing, I’ve been frantically trying to pick and freeze berries during my few days in town before I fly out again for the next trip. I don’t have time to make a lot of jam right now, but luckily freezing is easy and makes jam that’s as good if not better than from fresh berries. Here’s the process I’ve been using.

Red and Black Raspberries

1. Wash berries gently in a sieve.	2. Gently dry berries in a cloth.	3. Mix 2-3c berries with 1/2 cup sugar and pour into zip lock freezer bag.

4. Get as much air out of the freezer bag as possible. I use a straw (or a hollowed-out pen, if necessary) to suck the air out of the bag. Place the straw in the corner of the bag, seal the bag as much as possible, suck out a few times, then quickly pull the straw out and seal the bag. Not as fancy as one of those vacuum sealers, but it does the trick. Write in permanent marker on the bag the amount of fruit and sugar.

Sour Cherries

1. Wash cherries gently in a sieve.	2. Pit cherries (or have husband do so). Careful — cherry juice stains!	3. Mix 2-3c berries with 1/2 cup sugar and pour into zip lock freezer bag. Follow step 4 as above.

Blueberries
1. Wash blueberries in a sieve. Remove stems.
2. Dry in a towel.
3. Place in a single layer on a baking sheet in the freezer.
4. When frozen place in zip lock bags and squeeze out the air.