Something I have never attempted is making jam or other forms of preserving the summer bounty. But if you have all the gubbins and are a dab hand at getting the temperature to the correct level for setting or just fancy giving it a go then head over to Delicious Days and get your creations listed for Sugar High Friday.SHF is one of the longer running and most popular blog-events and has reached round 22 with this jam making theme. The host is the superbly designed and entertaining read that is Delicious Days. Full details of how to enter are on the website.
Those of us who have not attempted to make jam before might need a pointer to some decent instructions. Anyone recommend a decent recipe/instruction book or blog post on the subject; I'll be most greatful.
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Reader Comments (Page 1 of 1)
8-05-2006 @ 7:20PM
Garrick said...
Actually, the best recipes for simple freezer jam are in the pectin box (both liquid and powdered). Freezer jam is a perfect place to start, becuase you concentrate on the jam and not on the canning. Pectin boxes also include regular canning recipes with full instruction.
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8-05-2006 @ 7:33PM
PopFitnez said...
Canning could be a little tricky, but nothing beats opening homemade jam when winter comes.
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8-06-2006 @ 6:33AM
Nicole said...
Growing up, the only jam we ever ate was made by my mother. Even when I moved away, I would raid her pantry whenever I was home so that I always had a supply at my own place. Now that she's gone, I've had to resort to the store-bought stuff but it's just not the same! I've decided that I will attempt it myself next summer (I'm pretty intimidated by the whole idea!). I think I'll take Garrick's advice and start with freezer jam in the meantime :-)
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8-06-2006 @ 8:14AM
mella said...
A really good source of recipes for all things canned (jams, jellies, pickles, relishes)is the cookbook put out by Ball, the company that makes canning equipment. You can fancy their recipes up with some flavorings of your own choice, but do be careful to maintain the amount of liquid called for and the balance of acidic ingredients.
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8-06-2006 @ 12:23PM
Miriam said...
With jam, the canning thing is super-easy, don't bother with the freezer jam. Run all your jars and lids through the dishwasher, fill with the hot jam, and cover with the lids. They'll suction themselves sealed as they cool, and you'll get the added fun of hearing the little pock! pock! pock!s coming from the kitchen about an hour later. Just follow the directions on the pectin box.
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