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Our Lady's Loom, Larder, and Laundry
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Subject Topic: Making Jam Post ReplyPost New Topic
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lkselby
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Posted: May 26 2009 at 7:43am | IP Logged Quote lkselby
I am making my own jams/preserves for the first time this year and am looking for any advice you have. Recipes? Websites? Favorite Cookbooks on the subject? Tools you wouldn't do without?

I am planning on working with strawberries, rhubarb, apricots and blueberries. We have our own blueberry farm so it would be nice to come up with more than one blueberry idea. Maybe blueberry/rhubarb? I know they make a good pie together.

Thanks for any help.

Linda
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Maria in WI
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Posted: May 26 2009 at 9:55am | IP Logged Quote Maria in WI
We make lots of freezer jam- mostly strawberry and raspberry. I save plastic peanut butter containers all year and use them for the jam. We use Ball Freezer Jam Pectin and it is really easy. I always cut back on the amount of sugar, and the jam is not quite as thick as a result, but still works fine for us. I tried a rhubarb-strawberry jam using jello recently, and am not that impressed with the results. I would love a good jam recipe using rhubarb!
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JodieLyn
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Posted: May 26 2009 at 11:09am | IP Logged Quote JodieLyn
The recipes included with the pectin are good to use.

If you want to make a lot of jam and low sugar jam, I would recommend getting Pomona Pectin.. you can buy it online.. it doesn't need a particular amount of sugar for setting up and ends up being cheaper than the ball or Sure-gel you get at the grocery store. And unlike any other pectin you can double your recipes saving time.

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hylabrook1
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Posted: May 26 2009 at 12:31pm | IP Logged Quote hylabrook1
I heartily second using the recipes from the pectin packet. Not a necessity, but nice to have, is the Ball Blue Book.

Peace,
Nancy

ETA: Amazon sells the Blue Book for under $7.
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DianaC
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Posted: May 27 2009 at 1:36pm | IP Logged Quote DianaC
We just made our own jam for the first time this year. It was just so much fun to pick our own strawberries and take them home and make our own jam. We used Sure-Jell and tried both the regular and the lower sugar and both are delicious. I think we'll just stick to the low sugar one for a bit healthier jam.

Also, try this site Pick your ownfor lots of information on canning and jam making.

Have fun!
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lkselby
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Posted: June 01 2009 at 12:05pm | IP Logged Quote lkselby
Thanks everyone. Nice to know there are pectins that will let me use less sugar.

Linda
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