14 responses

  1. Kathy H
    August 11, 2013

    What lovely, luscious-looking berries! And the jam! Well, now I’m hungry for toast with blackberry apricot jam :)

  2. Jake
    August 11, 2013

    I agree, nothing better than berry picking on an August morning! I also agree re: blackberries/ west coasters…. Free berries people! I was in Vancouver last weekend, and foraging almost took over my relaxing weekend agenda, but not quite (fireworks and cocktails at Killjoy instead) This weekend buckets of Okotoks garden raspberries and secret spot Saskatoons – around 10 lbs of each. Bliss. Saskatoon pie for Sunday dinner, and jars of raspberry jam for the winter stash. Plus lots of both in the freezer.

    Your photog’s are great!

    Cheers,
    Jake

  3. Jan
    August 11, 2013

    I’m pretty sure I could just sit down and polish off a jar of your blackberry apricot jam. I really love apricot jams. OK, fine. I love all jams.

    So true about the bubbles changing as the jam thickens! Such a good indicator of set. And if it’s under-thickened, well then, it’s ice cream topping ;)

  4. molly
    August 11, 2013

    must make jam must make jam must make jam…

    (too many years in scary microbiology job turned me off canning. this small-batch approach is so what i need.)

  5. sara
    August 12, 2013

    Yum! That is seriously gorgeous. :)

  6. Laurie from Burnaby
    August 12, 2013

    I have bird-seeded blackberries growing over my patio (despite my efforts to remove them) so I decided to make peace with them, and they’re covered in berries right where I can reach them. :) I’ve had them for breakfast, and made little batches of jam. :D
    Do you know how I could make jam without using sugar for my diabetic fiance? He’s type 1, and has had it since he was a kid, and I do want to make him jam before we move.
    Thanks, Julie.
    I hope you’re enjoying Tofino. My ex’s son was there last week and is complaining about it being cold and showery.

  7. Vivian
    August 12, 2013

    Lovely jam and such a simple way of making it. I found some “Black Velvet” apricots recently and made a small batch saucepan jam with them, some chopped fresh rosemary and vanilla. So good. Now I want to try your recipe!

  8. Laura
    August 13, 2013

    Mmmmm what a great combination of flavors!

  9. Amber@BareNaturalMommy
    August 14, 2013

    I want to try your recipe!! What beautiful pictures, I love your blog.

    Tofino sounds a lot better than Saskatchewan! :)

  10. Amy
    August 15, 2013

    So yummy looking! does anyone know how long this jam would keep in the fridge? I made some strawberry skillet jam last year, but we used it all right away, so I didnt need to worry about any kind of expiry.

  11. casacaudill
    August 18, 2013

    How have I never heard of your blog before – it pairs two of my favorite things: cooking and Tofino! I’ll definitely be sticking around.

  12. Cathy
    August 20, 2013

    This looks like a fabulous combination!! I really want to tell you that your sharing the idea of making small batches of jam, anytime, with anything has literally changed my life!! We always have fresh, in season jam for toast, waffles, ice cream, and spoons now, with no hassle or planning what so ever!! Thank you so much Julie :)

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