I don't know about other areas in Japan, but around here the price of strawberries is relatively low now. Or maybe the price itself is not very different but I see so many packs of strawberries on a wagon that says "for fruit juice." Yeah, those are overripe ones, almost rotten. Maybe berries are plentiful this year? Even my blueberry plant seems to have more flowers this spring. And at my favorite supermarket, they seem to have apples on sale more often this month than last month. (But why now? It's not apple season, right??)
Well, I don't mind whatever the reason is. I just appreciate the fact that they are less expensive now, and have been making jam and preserves diligently these days. The above photo is showing only half of what I have made. I even make labels myself. It's so much fun and it doesn't cost much because I downloaded a free software and bought cheap sticker paper at Daiso 100 yen shop.
Honestly, I think I'm better at making jar labels than making jam/preserves. To decide the amount of sugar to use, I usually start with "30% of the weight of the fruit" and adjust it according to how sweet the fruit itself is. And I add lemon juice little by little until I feel it was enough. But for some reason, the jam that tasted perfect when hot often does not taste very good when I use it after a few weeks... My tongue is not very trustworthy, I guess.
BTW, I switched from white sugar to beet sugar after the Meniere's syndrome diagnosis. Although sugar was not what was causing the problem, I was told that I needed to improve blood circulation, so I felt like using healthier sugar (polysaccharide). But beet sugar really makes jam brown, doesn't it? I wonder if I could find beet gｒanulated sugar somewhere ...
Anyway, you can expect a homemade apple pie post to come soon.