So we hit the berry patch…and I really didn’t intend to get some many lbs of berries…but I just couldn’t help how perfectly ripe they were…and to be quite honest…there’s nothing better than jam that was made with berries that were picked less than 2 or 3 hours before being processed.
Especially in the dead of winter!
Note: This is not meant to be a how-to. I recommend PickYourOwn.org
Black raspberry jam bubbling away.
And making its way into the jars.
The mess. We had dualing cutting boards going on! I had to solicit some help getting all the strawberries hulled and stems removed. Not something that my little guys are ready for! Yet!
And the rare paper towel. We don’t use them often…but this is an example when we will bust out the roll!
The Final Results
- 4 16 oz. containers no sugar strawberry freezer jam, plus 1 8 oz. container and about 1/2 cup for the fridge.
- 8 half pints, 1 pint black raspberry jam
- 10 pints strawberry jam (3 not pictured, still in the canner), plus a little for dinner and the fridge
Total of 40 half pints, or 39 plus fridge leftovers
The Cost Analysis
Was this really cheaper than buying them in the store?!
Good question! I don’t think so…especially if you factor in the time spent in canning all these. Plus whipping up the strawberry freezer jam. Here’s the math…
- Cost of berries – $40.46
- Cost of jars/lids – $10, jars are recycled, lids are new
- Cost of sugar – 5 lbs – $3
- Cost of apple juice – $1, used half bottle-ish
- Cost of pectin – 8 boxes at $.89/box – $7.12
Total cost materials -$61.58
If I were to buy 40 half pints of no sugar jam, or low sugar jam, it would cost me $1.69/jar of generic or $2.49/jar of name brand. $67.60 – $99.60.
So yes, cheaper by the materials…but not if you include time.
But I don’t mind spending time doing this at all…it’s educational…the kids were intrigued…I’ve got a nice stockpile of jams to use this year and to give away as gifts…and we had a fun day together as a family!
And…like I said before…there’s nothing better than jam that was made with berries that were picked less than 2 or 3 hours before being processed.
Who else is canning and jamming?! Have you found it worthwhile?! I’d love to hear your thoughts and experiences!!!