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Matriarchy: Been making jam! Got together a group of 8 at my church for a Strawberry Jam Session, and produced 27 pints. Today, I made a batch of Sunshine Jam with a very ripe pineapple. Cooking down some leftover strawberry mash to make some no-pectin preserves. Meadowlark's Sunshine Jam
7 years ago
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Traci Downing: You are incredible!!! I've never made jams but have always wanted to. I'm just afraid of the canning process. Do you have any recommendations?
7 years ago
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Matriarchy: Be fearless! If a batch comes out runny, consider it yogurt or ice cream topping. If it overgels, melt it in a pan and use it as pastry glaze. Experiment! Make small batches of one or two jars and just put them in the fridge, to get started. Buy a "Ball Blue Book" found with the canning jars at your grocery store or Walmart. If you don't have a canner, put a round wire cake rack in the bottom of a stock pot and use that to boil your jars for 10 min. I experiment with less sugar, no sugar, no pectin. There are lots of recipes to be found online. Food blogs, here on WGE, canning sites, you-pick orchard websites. I started just a year or two ago, and I love it. In a water bath canner, I do jam, chutney, pickles, applesauce, tomatoes. I have a pressure canner, but have not tried it yet - I want to can homemade stock and soup. Look for a canning group near you - ask at your local university cooperative extension service; they might have classes. Even a high school home economics teacher might be able to help you.
7 years ago
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Carolyn Beck: I love making jelly/jam...my oldest son is diabetic, so I often substituted Splenda for the sugar in my jam recipes, so he could enjoy strawberry, apricot, peach, and even rhubarb jam on his toast and bagels w/out adding any extra carbohydrates.
7 years ago