Why there have been no blogs…..

You’ve heard the phrase “year-to-date”. Well how about the phrase “jam-to-date”?

This is why there have been no blogs:

From l to r: Strawberry, Raspberry, Cherry and Blueberry jam

My number of "jams-to-date" this spring/summer is already at four! It’s just been one jam thing after another!

The fruits just keep rolling in! The harvest times seem to be one on top of the other with very little down time in between.

I’ve barely had time to enjoy toast and (my own) jam!

Toast with the latest creation, blueberry jam

The next thing on my radar is peaches and I’m hoping we have a couple weeks until they are ready (so I can blog a little). During that time I will post recipes and instructions for all the jams shown above. Although this may not help you with this year’s harvest, the recipes will be here for later.

Please be patient, stay tuned, and thanks for following along.

Take care,
Trish

First Michigan Berries - Strawberry Preserves Soon!

It's been a long winter but it's over!

At long last the Michigan fruit harvest has begun. The first strawberries are in and preserves will soon follow. I will post my recipe and process. Stay tuned!

Applesauce Recipe

Although this isn't a jam recipe, it is apple time in this part of the country so an applesauce recipe seems fitting. Besides, it's so easy to make and so delicious it would be a shame to not include this in my blog.

So here goes...

• Buy or pick ~24 apples-sweeter varieties for eating work best
• Wash them
• Remove the stems & slice (no need to remove the core)
• Cook w/ 1/2 cup water until mushy
• Leave the lid on the pot except to stir now & then
• Run cooked apples through food mill to remove core, skin & seeds

While still hot (return to stove if necessary) add:

• 1/2 Cup Honey
• 1/2 Cup Turbinado Sugar
• 1 Tsp. Cinnamon
• 1/2 Tsp Cloves (optional)
• Stir well until mixed
• Taste & adjust sweetener & spices to your liking
• Dispense into clean plastic containers w/lids
• Let cool
• Lay plastic wrap on top of applesauce to prevent freezer burn
• Cover with lids
• Freeze, refrigerate or eat
• Yield ~8-9 Cups

Here are a few photos of the process.

Sliced apples ready to cook

Cook with 1/2 Cup water until mushy

Run cooked apples through food mill to remove core, skin & seeds

While still hot, (return to heat if necessary) add honey, sugar, cinnamon & cloves

Dispense into clean plastic containers w/lids

Let cool
Lay plastic wrap on top of applesauce to prevent freezer burn
Cover with lids & freeze, refrigerate or eat!

Thanks for reading,

Trish

Grape Jam Recipe ~ With Honey and Minimal Sugar

As promised here is the grape jam recipe, slightly revised to include the use of the newly discovered natural pectin!

INGREDIENTS:

• 3 lbs. Concord Grapes ~ 9 Cups
• 1/2 Cup Water
• 1-1/2 Cups Mild Flavored Honey
• 1/2 Cup Turbinado Sugar
• 1/2 Cup Lemon Juice (appx. 2 lemons)
• 2 Tsp. Pomona's Universal Pectin Powder (well mixed into honey/sugar used per package directions)
• 2 Tsp. Pomona's Universal Pectin Calcium Water

DIRECTIONS:

• Wash and de-stem the grapes
• Place in a large stainless steel or enamel pot with 1/2 cup water
• With a potato masher or wooden spoon mash the grapes
• Bring to a gentle boil and then reduce the heat to an active simmer
• Simmer ~10 minutes or until the grape centers soften so they are easily crushed
• Press the grapes through a food mill or a sieve with a wooden spoon to remove seeds and skins*
• Discard skins and seeds and return remaining pulp to the saucepan
• Add Lemon Juice
• Add Calcium Water
• Return to a boil and vigorously stir in the honey/pectin mixture and/or sugar/pectin mixture
• Boil gently stirring constantly for 1-2 minutes to disolve pectin
• Remove from heat
• Remove a spoonful, cool and taste for desired sweetness.
• If necessary add additional honey or sugar.
• Fill jars, add lids and rings and process

 Photos with recipe notes shown below.

Find the grapes and pick them!

Wash, de-stem, measure, mash, add water and cook.

Press through a sieve or food mill to remove skins and seeds.

A food mill is easier even though it may hang-up a little if the seeds are large. Just turn the handle the other way for a bit and it will free things up.

Discard skins and seeds and return remaining pulp to the saucepan

Add Lemon Juice

Add Calcium Water

Discard skins and seeds and return remaining pulp to the saucepan

Add Lemon Juice
Add Calcium Water
Return to a boil and vigorously stir in the honey/pectin mixture and/or sugar/pectin mixture
Boil gently stirring constantly for 1-2 minutes to disolve pectin

Fill the jars, add lids and rings and....

....give them a bath!

Feel free to post any questions you may have and I'll try to help.

Thanks for reading and following,
Trish

Discovery!

In keeping with my effort to make the best jam using the least amount of honey and/or sugar possible, I have made several batches without the use of commercial pectin. This is because standard commercial pectin, (i.e., "Sure Gel"), requires sugar to work. For example if you have 8 cups of fruit, you would need approximately 4-5 cups of sugar! That's a lot of sugar!

Today I discovered a type of pectin that doesn't require the use of sugar. In fact, you can leave the honey, sugar, etc. out all together if you prefer. Last year at this time I had no luck finding this product. Maybe it's new or maybe I wasn't looking in the right places.

At any rate, the product is "Pomona's Universal Pectin" and it's not expensive. I found it at a local health food store for $4.29 a package which should be enough for 2-4 batches of jam.

So, I'm off to try my first batch of grape jam using this new discovery. I will keep track of any changes to the recipe and post it here.

Thanks for reading,

Trish