No recipe to share. I just used the blueberry jam cooked and preserved version on the Certo pectin insert. This is not low sugar, but a small bit packs a tasty sweet punch. I forgot how much the recipe makes and under prepared jars. For what I didn't preserve, I poured the rest just in a cleaned and sterilized former salsa jar and screw on lid for our refrigerator.
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| Bubbling on the stove. |
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| Boiling water bath for 10 minutes. |
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| The filled empty salsa jar. |
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| Seven assorted jars. |
One jar is going to my neighbor with a card as a thank you for helping with the tree. DD1 wants one set aside for her future home, one will be saved for DS, and one for my MIL. I'll keep one for the deep of winter. That leaves two up for grabs. Decisions, decisions. Of course, I can pick again and make another batch. I need to find more jars though; the quest is on.
Good for you! I have several containers of blueberries frozen- I’m not one for jam or most fruit but I do enjoy a blueberry pie. I wanted to tell you Aldi ad here has Washington red cherries for $2.99 a pound. Nan
ReplyDeleteLast year I made blueberry pie for birthdays in August, plus had loads for muffins. This was the set aside for jam. I'll maybe go up the road for Cherries.
DeleteThose look delicious. They will be delicious this winter or right now. I am sure recipients will be overjoyed. I would be.
ReplyDeleteIt is good. I've been eating out open jar.
DeleteI have those tasks as well, and it's always puzzling to me why I don't just get them done! Glad you were able to make the most of your blueberries, and the jam sounds delicious!
ReplyDeleteIt freed up freezer space that hopefully will get new produce in place.
DeleteThere is nothing like homemade jam. Enjoy!
ReplyDeleteNow I need to master scones.
DeleteI have a lot of frozen fruit and need to follow your example and just get it done.
ReplyDeleteI'd like to do a mixed berry version. I've odds and ends plus rhubarb.
DeleteI don't tend to procrastinate, but there are a few things like that which just get "tucked in a drawer" as I call it. As for fruit/jam, I have moved dozens of half pint jars of jam--plum, cherry and blackberry made when we lived on our farm across the lane, peach from when a friend who bought $5 flats of ash covered peaches from the forest fires about 6 years ago, strawberry from $7.95/half flat sale and lots of blackberry from the berries I picked here. I also have about 3 gallon bags of blackberries in the freezer. Even though I didn't need them, I couldn't bear to see them wither on the bushes last year. Speaking of procrastination--the freezer cleanout...
ReplyDeleteI would have hated to see the fruit go bade too. The birds seem to prevent that though.
DeleteI made strawberry freezer jam and made the mistake of giving all but one jar away. The strawberry season was short this year (too much rain, I think?) and we never got out a second time. Oh, well, there's always next year!
ReplyDeleteI only have a small bag frozen left. I might make a mixed berry jam with odds and ends.
DeleteWhat lovely gifts! I'm not sure if you use Facebook but the Uk Marketplace often has people giving jars away for free. x
ReplyDeleteI do use Facebook and jars especially jam size are a hit commodity. I have several quart jars but so big for jam and jelly.
DeleteHomemade is lovely. I have strawberries and raspberries in the freezer, just waiting for the huckleberry picking to start and then I will do a huge jam fest. I have to supply the kids, and the mother in law plus ourselves. Yum! I insist on getting my jars back or no jam next year.
ReplyDeleteYou technically don't have to supply anyone but yourself but I hear you. I get asked when I'm making more.
DeletePicking raspberries tomorrow for jam. I use jam sugar which is basically granulated sugar with pectin added already so there's no need for faffing about with separate pectin measurements. Your jam would go great with scones and cream!ps, why do you put the jars in the 'bath'?
ReplyDeleteGuessing you aren't in the U.S. Since the early 2000's, the USDA (United States Department of Agriculture) has recommended processing jam in a hot water bath for food safety, and discouraged "open kettle" processing. (Where the change in heat as the hot jam being poured in the jars is what seals the lid.) Supposedly hot water bath jam will hold its seal longer, but I've had open kettle processed jars which have lasted several years on thes helf.
DeleteI've never heard of jam sugar. Smart. I'll let Meg's answer be mine on the processing bath.
DeleteThank you Meg B. and Sam. My 'open kettle' way of sealing the jars has always proved successful and safe enough (I've even won awards for my marmalade using same method) so will just stick to that in the meantime but your way is an interesting take on it.
DeleteI have to admit, I've never heard the phrase "open kettle". We just said processed or unprocessed. The same debate happens for tomato based canning. There's also debate if hot water bath is enough and if a pressure canner is required. Like you, I'll stick with what I know and has worked since I first learned how to make jam and salsa when I was 12 for 4-H.
DeleteSAM.
ReplyDeleteI am brutal with hosta. I take a shovel, stab the ground and pry out an outer portion of the roots. The first time I cut a root in half, I was horrified but planted the portion removed. It actually lived and the portion remaining did not seem fazed at being damaged. I guarantee you that you will not destroy the plant! Be brave! Your nerves will be shot, but the plant will live and thrive. You can also get down close on your bad knee and use a very long knife or a trowel to do the same thing. You do not have to dig up the whole plant. I even planted some in pots to sit on a higher area on the carport wall. So, on your deck might look nice.
I won't until next spring. That's when these were split by my SIL.
DeleteI split them all year long. Hosta are forgiving. At least mine, which are the same as yours are. Just water them in good when the splits go into new ground.
DeleteRemember we're a much different climate. While I trust your process works for you, I'll want to understand local ways here.
DeleteYUMM!! I sometimes procrastinate about things and then wonder why I do once I do it because you are so right there is this rewarding feeling. :)
ReplyDeleteI would think oh the mess, but really it's minimal.
DeleteHomemade jam is so much nicer! I put things in the freezer and then they get buried and forgotten about - another form of procrastination I think.
ReplyDeleteThat happens too. I need another goo freezer clean out.
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