Forget-Me-Not Cottage

Wild Berries and Jam

I just finished making my first batch of jam this year, picked from wild berries growing on our homestead - eight 1/2 pints of salmonberry jam.  This first batch turned out a little runny, and the fruit is floating on the top, but it tastes delicious all the same on a warm, buttered slice of homemade bread.

A salmonberry looks like a large raspberry, but tastes more tart.  Its color is either orange or red.

PickYourOwn.org has a very helpful page about canning, as well as lists of pick your own farms, festivals, and events around the U.S. and other countries.

Tip: When making jelly or jam it is helpful to use a large pot because the liquid increases greatly in bulk as it boils.  It may boil over and create a huge mess if the saucepan is too small.