I make strawberry jam every June. When the kids were little I sometimes made grape jelly, from Welch's grape juice and pectin (because then it's Welch's grape jelly, and that cracked up the kids). There is nothing sweeter than sipping lemonade and nursing burns (I always get little spatter burns, I need a longer spoon) while listening to the popping lids of cooling jam.
I must try this. I think I will start with the freezer type since you prefer that one at the moment. Oh and the syrupy jams that didn't set make fabulous pancake syrup besides ice cream topping. You can also make a plain vanilla cake poke holes in it and pour that over it with the ice cream. One summer as a kid my mother tried to make Blackberry Jam. She made them in 2 quart jars. We had a TON of blackberry bushes and she must have made 50 jars of the stuff. Not a bit set and for the next several years we had that as pancake topping and anything else we could think of. I don't think we even made a dent in that before she started pitching them because the seals were wearing off. (I suspect my oldest brother was prying at the lids with a screwdriver because he was sick of the stuff.) Oh and if you like a sweet fruity black tea you can make a strong black tea and add a spoonful or so to it.
Now that we have method understood, can you tell us what recipe for freezer strawberry jam you like best? As in quantities,exact ingredients & tools needed. I don't think I've seen a package of pectin since I was a kid. Is there a brand you recommend? Also is the pectin for freezer vs traditional different? (Stacey's comment has me wondering if there are two different types.)
Thanks for posting about your Jam. Is quite fascinating. :D
May I come live with you. (for the summer only and only if it's not too humid... a desert rat can't take the humidity anymore) :D
I can't find the freezer pectin. /sigh
I have the jars, I have the fruit...but none of the special stuff.
Oh great and powerful jam whisperer, do you need the special freezer pectin or can you use regular for freezer jam?
People are so funny. Letting fears stop them from doing things (referring to some of the comments -- "won't the jars break?!" etc.)
Easy. Jam-making is dead easy. However, if yours is not thick enough yet, it won't be ever. It's probably more to do with the amount of time you boiled. And you know what? I NEVER process my jars after, and neither does anyone in my family -- in fact, I never heard of it before -- only with canning other produce, but maybe I'm behind in the times or something. The jam is so hot the jars seal on their own as it cools. You hear that little pop, and all is well with the world.
I've made freezer jam. You're right ... it's easy and the results are yummy. My mother used to make the cooked kind. As I remember, she used equal number of cups of sugar to cups of fruit. Then she cooked it on top of the stove. I got involved in the stirring. I don't remember how she processed the jars other than scalding them.
Use less sugar for the next batch of cooked jam, honey.
Oh, and botulism was the hobgoblin of my childhood. No, we never had it, but you would have sworn the commies were going to get us with it if my mother was to believed.
I just canned my first jam last week after a monster haul of strawberry picking. I was also astonished with how easy it turned out to be, and how darned *neat* it was hearing those jars pop shut.
I make strawberry jam every June. When the kids were little I sometimes made grape jelly, from Welch's grape juice and pectin (because then it's Welch's grape jelly, and that cracked up the kids). There is nothing sweeter than sipping lemonade and nursing burns (I always get little spatter burns, I need a longer spoon) while listening to the popping lids of cooling jam.
Posted by Tee at July 1, 2008 05:56 PMOh you are so fabulous!!
I must try this. I think I will start with the freezer type since you prefer that one at the moment. Oh and the syrupy jams that didn't set make fabulous pancake syrup besides ice cream topping. You can also make a plain vanilla cake poke holes in it and pour that over it with the ice cream. One summer as a kid my mother tried to make Blackberry Jam. She made them in 2 quart jars. We had a TON of blackberry bushes and she must have made 50 jars of the stuff. Not a bit set and for the next several years we had that as pancake topping and anything else we could think of. I don't think we even made a dent in that before she started pitching them because the seals were wearing off. (I suspect my oldest brother was prying at the lids with a screwdriver because he was sick of the stuff.) Oh and if you like a sweet fruity black tea you can make a strong black tea and add a spoonful or so to it.
Now that we have method understood, can you tell us what recipe for freezer strawberry jam you like best? As in quantities,exact ingredients & tools needed. I don't think I've seen a package of pectin since I was a kid. Is there a brand you recommend? Also is the pectin for freezer vs traditional different? (Stacey's comment has me wondering if there are two different types.)
Thanks for posting about your Jam. Is quite fascinating. :D
*OtterHuggles*
Posted by KnittyOtter at July 1, 2008 01:08 PMFun post, Sandy. I love the photos of the jam in jars. Jewels!
Posted by Angie at July 1, 2008 10:38 AMMay I come live with you. (for the summer only and only if it's not too humid... a desert rat can't take the humidity anymore) :D
Posted by Stacey (aka get-well whisperer) at July 1, 2008 08:42 AMI can't find the freezer pectin. /sigh
I have the jars, I have the fruit...but none of the special stuff.
Oh great and powerful jam whisperer, do you need the special freezer pectin or can you use regular for freezer jam?
People are so funny. Letting fears stop them from doing things (referring to some of the comments -- "won't the jars break?!" etc.)
Easy. Jam-making is dead easy. However, if yours is not thick enough yet, it won't be ever. It's probably more to do with the amount of time you boiled. And you know what? I NEVER process my jars after, and neither does anyone in my family -- in fact, I never heard of it before -- only with canning other produce, but maybe I'm behind in the times or something. The jam is so hot the jars seal on their own as it cools. You hear that little pop, and all is well with the world.
Posted by norma at July 1, 2008 08:27 AMI've never made freezer jam but I've made loads of grape jelly. I love the sound of those lids popping into place, too!
Posted by Carole at July 1, 2008 07:55 AMVery pretty! I'll bet it's good.
Posted by margene at July 1, 2008 07:52 AMI've made freezer jam. You're right ... it's easy and the results are yummy. My mother used to make the cooked kind. As I remember, she used equal number of cups of sugar to cups of fruit. Then she cooked it on top of the stove. I got involved in the stirring. I don't remember how she processed the jars other than scalding them.
Posted by Charlotte at July 1, 2008 01:10 AMCoveting your jam, even -- especially -- the bright green kiwi jam. Does it taste like strawberries like fresh kiwis do?
Posted by Diane T at July 1, 2008 12:05 AMUse less sugar for the next batch of cooked jam, honey.
Oh, and botulism was the hobgoblin of my childhood. No, we never had it, but you would have sworn the commies were going to get us with it if my mother was to believed.
Explains a lot, doesn't it? ;^)
xo
Posted by Cookie at June 30, 2008 10:11 PMI just canned my first jam last week after a monster haul of strawberry picking. I was also astonished with how easy it turned out to be, and how darned *neat* it was hearing those jars pop shut.
Yay for homemade jam!
Posted by Jenn C. at June 30, 2008 09:59 PMBut . . . . but. . . . if you put jars of jam into the freezer, don't the glass jars break???
And. ... and. . . .
It *has* to be harder than that!!!!
Posted by inky at June 30, 2008 09:54 PMGosh, those just look so yummy! I've really got to try jam one of these days.
Oh, and I don't like chunks in my strawberry jam, either. Why does your food processer say not to do that?
Posted by --Deb at June 30, 2008 09:10 PM