We know that here in Oregon wine country we can be a bit biased, but we’re absolutely convinced that the Willamette Valley has some of the best family farms and orchards for summer produce. We are swimming in an abundance of u-pick berry farms, roadside fruit stands, and a myriad of farm-to-consumer operations out here that give us access to the best produce around.
A store bought raspberry is a delicious treat – but a freshly grown raspberry bursts with flavor in your mouth and screams, “Send help, I can’t stop eating these.” Each summer, we turn to canning to work through the inevitable surplus of fresh fruit & berries we’ll have. (Side note: this might be making you jealous but don’t forget, it rains here…a lot). Back to the jams; enhancing jam with wine is a real game changer. Let’s just say, your peanut butter and jelly sandwich will never be the same.
This summer, we’re sharing some of our favorite jam recipes that we’ve tested & perfected with a splash of the perfect wine to pair with the fruit. But before we get to the first recipe (Strawberry Jam with Pinot noir!) we want to give a couple notes on the canning process, and how we’ve written our recipes for you.
With that, let’s get to jammin’!
Coming up in this series: