Last year I made and canned fig jam (from our own fig tree), blackberry jam, (from our own bushes), wild persimmon jam (from some trees round our property and the ajoining county public lands), wild dewberry jam (from an excursion with my good friends, who are expert dewberry patch spotters), and peach jam (from some peaches I bought from a nearby farm). We gave some away, and we ate some, but here it is February and we still have three open jars in the fridge and six jars in the pantry.This is over-canning.
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