anyone here jam?

EBodious · #1 06-10-2010, 02:57 PM

6 lbs of fresh-picked, pesticide-free strawberries: $11.10
1.3 lbs of local honey: $3.65
1 package of pomona's universal pectin: $3.89

results:
5 pints of homemade jam: $3.73 ea
one late spring morning in an open field picking berries with my gf and daughter: priceless
opening a jar of jam that smells fresh-picked in the dead of winter: again, priceless.

so, any of y'all like to jam?

raspberries and blueberries are next!!!!

BurningSkies · #2 06-10-2010, 03:35 PM

I would like to...but I've never done it. My girlfriend and I have been discussing. What can you tell us more specifically about making and putting it up. I've never done any home canning either.

standupright · #3 06-10-2010, 03:39 PM

"........because i can't jelly my..."

oh...nevermind

yeah....homemade jams and jelly's are awesome. i love a good pepper jelly.

MatticusMania · #4 06-10-2010, 04:05 PM

My Mom used to make the best homemade marmalade...

EBodious · #5 06-10-2010, 06:33 PM

Quote:

Originally Posted by BurningSkies

I would like to...but I've never done it. My girlfriend and I have been discussing. What can you tell us more specifically about making and putting it up. I've never done any home canning either.

its really not that hard, if you are comfortable in the kitchen. i have a book from ball (the jar company) that explained the technique and recipes. some foods are much easier than others. the one with the most acidity are easiest: fruit jams, tomato sauces, and "bread and butter" pickles.

jams and jellies are just cooking up the fruit and sweetener, but the proportions are important. there are plenty of recipes online.

canning is a matter of sterilizing and vacuum-sealing the jars so they don't have to be refrigerated. this requires good technique, but it is not as intense as the warning you will read suggest. the companies just have to cover the butts for liability's sake. basically, you get the mason/ball jars (thick glass for pressure) and the 2-piece lids that self-seal on top. you need a real big pot to boil them in. oh, and a set of jar tongs to grab the jars with when they are hot and a funnel to help pour the jam in quick. all the stuff is available at hardware stores, etc.

boil the jars so they are hot and sterile. pull them out, quickly pour the boiling jam into them, wipe off the rims, put the lids on, screw them down (two piece lid system), put them back into the boiling water, process them for 10 minutes. pull them out.

it is easy to see if they sealed correctly. if some don't, just put those in the fridge and eat them first. it took me 1.5hrs to clean and cook the fruit and then can them. jellies are harder in my opinion. and i prefer to have the chunks of fruit in there.

hope that doesn't sound over-whelming. i have never had a batch fail to seal correctly. just be a little uptight about following the process. if you are a musician, then you know how to be a perfectionist, right?

also, i use a special pectin (the naturally occurring chemical that makes the liquidy goo solidify). conventional jams and jellies use a lot of white sugar to help them set properly. the stuff i mentioned in the OP, pamona's universal pectin, is for low sugar and alternative sweeteners. i don't like jam to be too sweet and i don't prefer to use white sugar.

the other big secret, as you will read, is to pick the fruit first thing in the morning and can it right away. it really helps lock in the fresh flavor (before the esters burn off in the sun or degrade in the air after picking). homemade jam really tastes fresh and rich. there is nothing like it in the winter when you pop a open a jar, it takes you back to the summer day when you picked the fruit. i strongly encourage you to give it a try.

preserving fruit and veggies helped our ancestors survived long winters. if you have an abundance of fruits from your garden (or someone else's) it is a great way to use them up.

BurningSkies · #6 06-10-2010, 07:14 PM

Quote:

Originally Posted by EBodious

its really not that hard, if you are comfortable in the kitchen. i have a book from ball (the jar company) that explained the technique and recipes. some foods are much easier than others. the one with the most acidity are easiest: fruit jams, tomato sauces, and "bread and butter" pickles.

jams and jellies are just cooking up the fruit and sweetener, but the proportions are important. there are plenty of recipes online.

canning is a matter of sterilizing and vacuum-sealing the jars so they don't have to be refrigerated. this requires good technique, but it is not as intense as the warning you will read suggest. the companies just have to cover the butts for liability's sake. basically, you get the mason/ball jars (thick glass for pressure) and the 2-piece lids that self-seal on top. you need a real big pot to boil them in. oh, and a set of jar tongs to grab the jars with when they are hot and a funnel to help pour the jam in quick. all the stuff is available at hardware stores, etc.

boil the jars so they are hot and sterile. pull them out, quickly pour the boiling jam into them, wipe off the rims, put the lids on, screw them down (two piece lid system), put them back into the boiling water, process them for 10 minutes. pull them out.

it is easy to see if they sealed correctly. if some don't, just put those in the fridge and eat them first. it took me 1.5hrs to clean and cook the fruit and then can them. jellies are harder in my opinion. and i prefer to have the chunks of fruit in there.

hope that doesn't sound over-whelming. i have never had a batch fail to seal correctly. just be a little uptight about following the process. if you are a musician, then you know how to be a perfectionist, right?

also, i use a special pectin (the naturally occurring chemical that makes the liquidy goo solidify). conventional jams and jellies use a lot of white sugar to help them set properly. the stuff i mentioned in the OP, pamona's universal pectin, is for low sugar and alternative sweeteners. i don't like jam to be too sweet and i don't prefer to use white sugar.

the other big secret, as you will read, is to pick the fruit first thing in the morning and can it right away. it really helps lock in the fresh flavor (before the esters burn off in the sun or degrade in the air after picking). homemade jam really tastes fresh and rich. there is nothing like it in the winter when you pop a open a jar, it takes you back to the summer day when you picked the fruit. i strongly encourage you to give it a try.

preserving fruit and veggies helped our ancestors survived long winters. if you have an abundance of fruits from your garden (or someone else's) it is a great way to use them up.

Great run down!

I'm well at home in the kitchen (more than a little bit of a foodie), and I actually have a BIG pot that I use to brew beer with that should be perfect for glass jars. I know our local supermarket has the supplies, so I think this is well do-able. My girl also is nuts for jam, but we don't like them too sweet, some nice bite is great.

Its strawberry season here right now, but it will soon be blackberry, raspberry, black raspberry season, and her parents live in farm country with a few acres run over with berries.

Thanks again!

EBodious · #7 06-10-2010, 07:30 PM

awesome. sounds like you have all the pieces (except one!). if you can brew beer you can can. beer requires more careful technique cause it is not acidic.

the one extra piece is something metal to put between the bottom of the big pot and the jars. i think the glass can't be in direct contact with the metal touching the flame. i have a pressure-canner that comes with a metal disc with ridges that keeps the surfaces out of direct contact. i know this sounds confusing. i am late for band practice, i will explain better later.

access to a farm over-run with berries is just begging for some jam!

TheSuzie · #8 06-10-2010, 08:36 PM

"anyone here jam?"

and I thought you were looking for a booty call...

EBodious · #9 06-10-2010, 10:59 PM

Quote:

Originally Posted by TheSuzie

"anyone here jam?"

and I thought you were looking for a booty call...

is that what you kids are calling it these days?

well, you are rite, i am usually looking for a booty call. but, today i was jammin. strawberry jammin.

BlacksHole · #10 06-11-2010, 08:47 AM

We used to make our own grape jelly and jam because we had such a nice grape vine. Unfortunately, it is no longer and the replacement plants aren't up to snuff yet. We do grow a lot of raspberries, but they seem to become raspberry pies, tarts, etc., rather than a jam or jelly.

i_got_a_mohawk · #11 06-11-2010, 08:51 AM

My mum used to make strawberry and raspberry jam. Where my folks are in Scotland, raspberrys and strawberrys are one of the most common crops about

BurningSkies · #12 06-11-2010, 10:26 AM

Quote:

Originally Posted by i_got_a_mohawk

My mum used to make strawberry and raspberry jam. Where my folks are in Scotland, raspberrys and strawberrys are one of the most common crops about

Any special secret Scottish recipies you'd like to share?

i_got_a_mohawk · #13 06-11-2010, 10:32 AM

I don't know any i'm afraid, just always got told to stay out the way

Tastes good tho, but we didn't use honey like the OP.

BurningSkies · #14 06-11-2010, 10:37 AM

Quote:

Originally Posted by i_got_a_mohawk

I don't know any i'm afraid, just always got told to stay out the way

Tastes good tho, but we didn't use honey like the OP.

My girl and I both prefer jam that's got a bit of sour to it, rather than overly sweet jams. So I've been scoping recipies with lower quantities of sugar and some lemon in them...and the no-sugar pectin.