Just popped the lid on the rosemary rhubarb jam i made in small batches last summer from rhubarb and rosemary grown in our yard. It is excellent, although i may add more rosemary sprigs while simmering the recipe, to extract more rosemary essential oils and flavouring.
I recently looked in my large freezer and saw all the projects that I still have to complete before the new canning season begins. I really should have done them before, but I was working a lot and juggling a variety of things. That said, they need to be done pronto. I’m hoping that they aren’t freezer burnt - I may scrape off the top layer after they thaw. I think we may need to invest in a food saver, to prevent freezer burn.
But I am glad I didn’t waste several batches of jam, chutney and whatever-to-be, as I was heading out for work/travel/life. It doesn’t need to be a big ordeal, just one small batch a day. Getting excited for the new canning and preserving season :)