Thursday, December 6, 2007

Regarding JAM


Why is your jam so good?
• No real secret! I use great fruit and don’t do a whole lot to it. Nothing but freshly picked organic fruit from local farms, straight into the jar.
• I never saw the point of jam that’s mostly sweetener. So I use a natural pectin that doesn’t require sugar to set. I add just a touch of local honey.
• The only other thing that goes into the jam is freshly squeezed lemon juice and sometimes a few spices. That’s it.

Can I buy more of that really good jam?
• This season was my first try at preserving fruit. I was pleasantly surprised by both my own ambition for making jam and the public demand, so in 2008 I plan to up the production and make some available for sale! Stay tuned here at Rebecita Recipes.
• In the meantime, check out the amazing jam at CMB Sweets.
• Or make your own! No, really!

OK, how can I make my own really good jam?

• Jam making is really quite simple, if you have the time. Most people prefer to do it in large batches with family or friends.
• Track down some “Pomona’s Universal Pectin” at your local natural foods store, or order it online. In the box and on their site you'll find a table of basic recipes using their pectin. You can adapt any normal jam recipe to work with their pectin, and if you get confused they even have a jamline you can call!
• It's easy to familiarize yourself with time-honored canning techniques... just look for instruction booklets in boxes of pectin, buy a classic book like Bell’s Blue Book, or pick from the slew of websites.

Favorite Jam Resources
The National Society for Home Preservation
A quick introduction from a home cook and blogger, step-by-step with photos.
Pick Your Own is a fabulously extensive but down-to-earth website with advice on every aspect of canning. Best of all, each recipe is presented as a photo tutorial.
Rodale’s “Stocking Up”
is older but still THE comprehensive guide to preserving naturally.

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2 Comments:

  • At January 11, 2008 at 11:28 PM , Blogger John said...

    Hi. Great blog. Keep posting.

     
  • At January 16, 2008 at 6:33 PM , Blogger Natalia said...

    Rebecca, I have a question, not about jam, but about organic broccoli. It is this: do you just have to resign yourself to eating tons of little bugs, or is there a real way to get them out? I have tried soaking the broccoli in salt water, and it really didn't work. I'm sure bugs are less bad for me than pesticides, but I'm still not pleased by the idea of eating bugs.

     

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