Well gal, summer on a farm leaves little time for prcessing jelly when there farming to do, and canning veggies. We freeze the barries and wait until some really cold rainy day in late autumn or winter, and then make jelly. In fact, on New Years day of 2008, we made about a dozen pints of blueberry jam. We don't eat enough jelly to be worthwhile making much. I found some Lime marmalade in the bottom of the pantry that I made in 2006. (I bought 80 lbs of limes for $4 at the produce auction) Last night, I caught my wife and daughter eating some of the rasberries we froze.
In fact, last night at the produce auction, Mrs. bought a flat of peaches for $5.00. really good ones. And a bushel of apples, three heads of cabbage, a case of carrots, and I don't remember what else.
We dry some of the stone fruit in a dehydrator for winter consumption. Cherries, plums, peaches etc.
I got 20 pounds of fresh ginger root at the auction for 25 cents. yep 1.2 cents a pound, Maybe add some zing to the jelly.