Last weekend I did something I’ve been wanting to do for ages, make fruit preserves the old-school kind my grandmothers used to make . With D2’s godmother and Dr. D.’s three nieces, we made over forty jars of peach bourbon, basic peach, peach basil and blackberry port jam. We spent all Saturday afternoon in the kitchen peeling, chopping, boiling and filling jars with steaming sun-ripened summer fruit. The girls were ecstatic with their new found jam-making skills and I discovered why my grandmothers and aunties loved this communal tradition so much. Let’s jam!
