Tag: jam making

Putting By Commences

Our strawberry plants are first year and we probably won’t see any berries this year and strawberry jam is grandson and son-in-law’s favorite. When I was in the grocery yesterday, I saw that 16 oz clam shells of organic strawberries were 2 for $5.00. Not inexpensive, but a really good price for them. I haven’t found any you pick strawberry fields within an hour drive of us and even if I did, they probably aren’t organic. I purchased 6 clam shells of strawberries. It was interesting that they varied in weight from barely 16 ounces to almost 22 ounces.

I pulled down my copy of preserving by the pint and set about to make jam.

I love the recipe as it has only strawberries and honey with a couple tablespoons of lemon juice. Since it is pectin free, it requires longer cooking and a broad shallow pan to cook it, so it only makes a couple of half pints per batch. The rhythm was quickly found, cutting the first batch, adding the honey to sit for 10 minutes and starting cutting the next batch. While the first batch cooked, the second batch was prepped. The first batch was cooked and put in clean jars to can. While it was processing, the second batch was cooking and the third batch was being prepped. When done, all 12 half pints popped as they sealed, a good sign and now they are sitting to cool on the kitchen counter.

There will be a blackberry jam making session this summer. Blueberries and raspberries canned or frozen for muffins and pancakes or cobblers.

All of the canning supplies will be put away now as it will be a couple of months before we need them again, but it is nice to put something on the shelves now instead of using up the last of the supplies from summer past. Perhaps we will stumble on another deal on strawberries and will put away a few more jars.

April 7, 2015
Suds and Sweets

Nope, not beer, though I have been known to make it too. I realized that my homecrafted soap was nearly gone and as it takes 3 to 4 weeks to cure, I knew that I was going to have to get brave and make a batch or two on my own without my mentor’s help. I have made two batches in her kitchen and only one here alone. I have been procrastinating but realized that if I didn’t get over my reluctance and accept that I am still a novice and it might not be perfect, we were going to run out. Summer is not a good time to run out of soap. Sure, I could go to the grocery or the Farmers’ Market and buy some, but that goes against my nature.

Yesterday, the soap making box was hauled out. I quickly realized that I didn’t have the exact oils that the recipe I selected called for, but know that you can substitute some. I quickly forgot rule #1, that in soap making, everything is weighed and I measured out the water for the lye mix in liquid ounces. I measured the oils by weight though. The recipe that I selected only filled my good mold about halfway, but I covered it, wrapped it in old towels and put it aside to saponify. Today, when I pulled it out, it was a bit softer than the soap I made with my mentor, but the 6 bars are curing for use in a month. Since the recipe only made 6 bars, I resupplied on the oils that I was missing yesterday so that I wouldn’t substitute and followed a new recipe to the letter. When I added the essential oils to scent it, the soap seized and it is crammed and packed in the molds, covered to saponify. It won’t be pretty, but it will be soap.

Batch one curing.

Batch two about to go under cover to saponify.

Today’s raspberry harvest brought me up to the 4 cups I needed to make jam. Mind you, I don’t need any more jam, still having blueberry and blackberry left from last year, peach that I made a week ago, but I grew these raspberries and I want to savor them all winter. So down came the pots and jars, the berries mashed, the sugar added and jam making round two for the season begun.

Jam cooking while the jars heat beside it.

Six one cup jars ready to for canning.

Six jars cooling on the counter, as I listen to the satisfying pop as they cool and seal.

The rest of this year’s harvest of raspberries can be eaten as I pick, put in yogurt, and frozen for treats during the winter.

Lovin’ life on our mountain farm.

June 22, 2014
Let Us Preserve

Tis the season to start putting by for the long cold, unproductive months of winter. We have cousins in Georgia and he has a son in college in Pennsylvania. We are slightly more than half way in between for them and love to have them for the overnight visit as they drive up and back. Yesterday afternoon they arrived bearing gifts of fresh Georgia peaches, pecans, and a loaf of a wonderful Artisan bread. Some of the peaches are at a stage of ripeness where we can enjoy them fresh out of hand or as breakfast fruit, some needed quick attention. Since our peach trees still are young and not really producing fruit, they are a treasure to enjoy.

This morning they left to complete their trip north with a southbound return tomorrow and another night with us, so I pulled out the jam making supplies and set to work peeling, deseeding, chopping, measuring and making a batch of peach jam. That is one jam I have never made before and not wanting to make too much, I first bought the ebook, The Complete Book of Small Batch Preserving. As I started collecting jars, I realized that most of my jelly jars have been given away full of jams and jellies and my stock was low. The recipe said it made 6 cups, I had 5 1/2 cups worth of smaller jars, but figured that any surplus would go in a jar in the refrigerator to be used first.

Enough made to get us through the winter and still send a couple of jars home with them Sunday morning. My taste test is that it is sweeter than the berry, plum and pomegranate jams I have made in the past, but a bit on toast or stirred into yogurt or oatmeal will be nice. The black cherry tree at the top of our road is ripe and my raspberries are ripening enough to sample a couple when in the garden, but if I’m going to do anything with them, I need more jam jars.

Jim’s comment when he came through the kitchen was that I sure was industrious. I smiled and said it kept me out of trouble.

I love this time of year with new good things to eat appearing nearly daily from the garden or in this case, as a gift.

Next up is to try one or all three of the fermented mustard recipes from the current issue of taproot Issue 10::Seed magazine. But wait, I don’t have jars!

June 13, 2014