Jam making

I have this huge desire to make some jam….. Apple and blackberry jam to be precise.

After hunting high and low I finally found my Good Housekeeping Complete Book of Home Preservingjars 001

First problem is I have no jars…. but I have asked around and they have started pouring in and I am sure I will have tons of them very soon.

Second problem is, can I pick enough blackberries, I need 4lb of them.

You will have to watch this space to see if I manage to pull it off.

But I do have a plan B as I know someone with a nice plum tree full of plums 🙂

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9 thoughts on “Jam making

  1. Pingback: Sally in Norfolk » Its Made....

  2. fake consultant

    one last time, and i’ll quit being a pest.

    the united states department of agriculture and georgia state university offer a free home food preservation online course to get you going with the best advice available.

    here’s the page that explains the program, and the signup link is located here.

  3. fake consultant

    another quick comment…trying to use the jars pictured for canning is quite hazardous, as this comment from pressure cooker manufacturer presto suggests:

    “Q. Why do I need to use “Mason” canning jars?
    A. Glass home canning jars, sometimes referred to as Mason jars, are designed for durability and reuse. They are the only jars recommended for safe home canning. Constructed of heat-tempered glass, they are able to withstand the superheated steam of the pressure canner, time after time. These special jars feature a deep neck and wide sealing surface that is essential for obtaining a tight seal. They are available in standard sizes to ensure proper processing times as specified in recipes. Do not use commercial jars such as those from mayonnaise, pickles, and peanut butter. These jars are designed for one commercial use only. They come in irregular sizes and shapes with uneven resealing capabilities. Commercial jars are not designed for durability and can become scratched during home use. These scratches weaken the glass and can cause breakage during processing.”

    this company does not have a financial interest in jar sales…i have canned, and this really is a big deal.

    it’s fun to play, but play safe.

    do you have thrift (or secondhand) shops in your community? these are excellent sources of proper canning jars at low cost.

  4. fake consultant

    you can make freezer jam as well, assuming you are able to provide the freezer space.

    the results are excellent and safe (this method does not involve cooking, but there is no biological risk, either).

    by the way…wanna try something radical?

    prepare your favorite beef stroganoff recipe, and at the last second, after removing the pan from heat, toss in a few of the blackberries, and give the pan and it’s contents a flip or two. let it sit for just a few seconds with no additional heat needed, and it’s ready to go.

    at first glance this seems entirely bizarre, but i assure you it is surprisingly yummy. (and it works with raspeberries, too!)

  5. jmb

    I used to make plum jam a lot because we have a plum tree. But now the raccoons take them all and the tree is rather infected by gall and is not as prolific as in former times.
    regards
    jmb

  6. Anne

    I will watching this space…:-). I have never made Jam…pick lots of Blackberries, every year and freeze them. Make apple and blackberry crumbles when I have visitors..

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