Our very favorite Blueberry farm is opening this weekend! Although we spent many hours picking wild blueberries when I was small, we now pay to pick someone else’s berries. There are few wild patches left! These berries are luscious and we eat them like chips from the bowl.
When the berries were free and abundant, I made jelly and jam. It’s a special moment to pop open the lid of a jar of home made strawberry jam or blueberry jelly in January!
The hot jars settle on the gingham towel, stained blue and sticky
More jars bubble in the kettle clinking against one another in a staccato salsa dance.
When the timer buzzes, I remove them one by one with long slender tongs
Carefully, pot holder in hand, I gently release them from the steaming bath and snug them beside their cousins.
Golden jar lids snap sealed one by one.
Fragrant blueberry jelly.
Plucked from skinny branches,
Rescued from spiders and tiny lime green caterpillars,
Simmered with sugar and pectin and a smidge of cinnamon,
Sweet and thick enough to spread.
Until a winter morning when
We release a summer’s day once more.