Green It Yourself

Published on August 21st, 2013 | by growwny

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My First Jab at Jam

BY GROWWNY TEAM

jam

Is there anything better than a fresh PB&J sandwich, or a piece of toast with homemade jam on top? I love raspberries, and I love peanut butter and jam sandwiches so I knew it was time to make my very own raspberry jam.

Although this was my first stab at making jam, I found that it isn’t a very hard thing to do, and it is a great way to preserve the fresh fruit of summer. There are a couple of different ways to prepare jam, so I went with the beginner’s method: freezer jam. All you need is the fruit of your choice, sugar, pectin (you can find this by the canning and/or baked good supplies in the store), and canning jars. For some fruits, you also need lemon juice; if you are making raspberry jam you do not need this ingredient. The pectin that I had for my jam came with instructions for all the different fruit you could use to make jam. It was also pectin that was used specifically for freezer jam.

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The most attractive part of creating freezer jam is that there is no boiling or cooking of any kind required. The process was very simple; you crush up your berries, mix in your sugar and pectin, and pour it into your jars. If you are not going to use the jam immediately, you store it in your freezer.

I tried to divide the recipe so I would only make one jar of jam, but my terrible math skills left me with a jar and a quarter of jam. Since this experience, I’ve found that the Ball Instant Pectin that I used offers an online break down of ingredient measurements based on how many jars you would like. However, this little faux pas was a great way for me to test my jam, while storing the majority of it in the freezer.

If you haven’t made jam before, I would definitely recommend giving it a try. It has been extremely rewarding to pull out my jar of raspberry jam and pile my creation on top of a piece of toast. Every time I take a bit, I’m reminded of my experience picking these raspberries at Awald’s Berry Farm. I think it makes it taste that much better knowing exactly where this fruit came from.

What fruit do you like to make jelly with? Any tricks to share? Tell us in the comment section below.

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One Response to My First Jab at Jam

  1. Gloria says:

    I’ve been making apoirct jam for nearly 20 years, have never used pectin and use a relatively small amount of sugar. As a matter of fact, I just made a few batches last night! I’ve taught many friends how to make my jam. Here’s my recipe :4-5 pounds apoircts, washed, pitted and cut into 1/6ths (play around with the amount of fruit, depends on desired sweetness)1 pound sugar1/4 cup lemon juice (more or less)Mix apoircts and sugar, let macerate until sugar has dissolved (I let them sit overnight in the fridge). Put mixture in wide stock pot (I use a Le Creuset) and cook over high heat, stirring and skimmimg foam as needed. After foam has subsided, mash fruit slightly and continue cooking until thick (I do this by sight, so I don’t have a specific amount of time). When to desired thickness, stir in lemon juice.Ladle into clean, hot jars. Process in waterbath for 5 minutes (or longer depending on sea level).Good luck!

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