Labor day jam session 2014

Our annual tradition of making jam on Labor Day continued in style, with a total of 30 jars of jam in 4 different flavors. In previous years we made jam based primarily on the blackberries we harvested from the walking trail near our house. This year, however, we branched out and made three other varieties using some store-bought fruit too.

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This year’s jam varieties were blackberry/blueberry, strawberry/lemon, raspberry lemon-thyme and Hatch pepper jelly (which is delicious on brie, yum).

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All are delicious, but my favorite is the raspberry lemon-thyme, a recipe we found on the extraordinarily beautiful blog Jules Food… (warning, do not go there when hungry as you are likely to damage your keyboard by drooling all over it).

Here are the recipes we used this year:

Next up, we have a big bag of blueberries just waiting to be turned into blueberry lemon basil jam.

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