Very Peary Strawberry Jam

Now that I am back in action with my Jams I thought I would share my latest recipe. Very Peary Strawberry. It turned out great. It is hard not to make jam with strawberries with all the wonderful ones we get right from the local farms. And pears I have a friend who leaves bags on my porch.

I have been hanging on to this post since last year so let us get it up for the coming season already.

Using two fruits in a jam is delightful and sometimes I have a little bit of this or thar fruits. When you bite into  piece of warm bread and butter, P&J or just crackers that nice piece of ruit makes you just go NumNum ! Let's gets started

Now that I put here in the Pacific Northwest things have changed seasonally but not with my canning. I had thought at first that I wouldn't be able to do anything on an electric oven stove but lo and behold I did some Pickled Brussel Sprouts and voila it's a done. 

Commingling your fruit together is a wonderful way to mix up leftovers from anything that you might have can but had some leftovers. Also I have a tendency to freeze a lot of the fruit when it's in season to use later. Well there was some beautiful pairs at the. They are a bit firm but I like the firm because once you've cooked it and water bath did they soften up to the most beautiful texture. You know I love chunky Jam so again ...... let's get started.

Ingredients

• 6 cups of strawberries 
• 3 cups of peaches 
• 1/4 cup of lemon juice 
• 1  cup of sugar dependent upon your taste like less sugar.  And since I'm not using pectin it will be simmering for a while to get to that beautiful gel

As with all our recipes make sure you have your equipment and supplies ready.

Clean and rinse all your fruit. Have a pot ready to cook your fruit in. you want  to chop it into bite size pieces because you will be smushing it during the cooking process. You now get it directly into that pot with some sugar and the lemon and let it warm up. Start with your strawberries when you're chopping because you want to keep the beautiful color of your pears and sometimes they will turn brown or slight yellow once chopped and just left to sit. You could always put them in a bath of water with some lemon. Drain them well when you add them to the pot.

So let's peel and chop our pears peeling is a personal decision I have peeled and not peeled either way it's delicious so chop up your pears

Once you have all your pears in there drop those strawberries on top cover it with the lemon juice and sugar and keep it on a very low flame. It is going to give you a lot of natural juices. Slow and go is the magic for the gel of your jams. While they are simmering you want to smoosh the fruit so they can co mingle enhance that taste. As you've seen in many my other recipes I use a potato smasher to smash the fruit when making my jams. I do love my jams to be chunky I think that when you have a jam you should be able to taste the texture as well as flavor of your fruits.

Most of my jams take approximately an hour and a half to two hours. Marmalades will take you longer to get the gel and need a closer eye to watch on them. Getting the gel for your jams without using a pectin is an art but not anything that we all can't accomplish given patients and time. If you should need to use pectin because you either do not have the time or the patience or just the ability to get your jam to gel that is so fine. Just grab yourself some pectin my advice is to get the Pomona low sugar pectin it is the healthiest and easiest to use and doesn't require 400 cups of sugar for your jam which overpowers the taste and the texture of any delicious Jam.

While you are waiting for your jam to get a nice gel you can make sure you have all your equipment ready to jar your jams. For example you want your jars warmed and ready you want the lids and the twists ready a funnel of sorts to get your damage to your jars a clean cloth and or sponge to wipe the rims of your jars a cotton towel for the counter to keep your warm jars and everything on. And prior to even getting your jam started think about if you want to just label them or write on the top of the jars I love my labels but I do right on the top of my jars in a pinch regardless you need to have them labeled.

Once you know you have the gel you want to make sure by simply using one of two ways to check your gel. Most of my jams will have a shiny gleam on the top almost like when you make a hot chocolate and you get that film on top that usually tells me I do have a good gel. Another great way is to use the freezer simply keep a couple of teaspoons in the freezer with a small plate. 

Once you feel you have the gel take the small plate as well as one of the teaspoons out take a small amount of jam drop it on the plate or keep it on the spoon and see if it forms a nice gel. 

Here's a link for Gel Point that as well as a couple of pictures

Okay now that you have a nice gel let your jam sit while you take your warm jars out of the water bath line them up on your towel have your funnel ready to funnel your jams,  your lids and your twists also. Carefully fill your jars until you have approximately a half inch from the top to each jar. Now wipe the rim of every jar so that it's clean for the seal of your lids, place your lids on top of your jars with one of your twists make sure you have twisted taunt not too tight to open. You can place your jars into your water bath and water bath them for 12 minutes. 

Now that the 12 minutes have passed turn the heat off and let your jam sit for 5 minutes then remove your jars and place them back on the towel to cool overnight or for at least 8 hours. Once your jars of cooled you want to remove the twist from your jars and wash your jars clean you should have a nice seal. Press your fingertip lightly on the top lid and it should not flex or give. Let dry your jars off label them and store them for that delicious bread homemade bread and butter and thank you so much for following us. 

Remember you leave any comments or questions or ideas that could make this site even more welcoming to everyone who wants to can preserve or save their own food for future.

Blueberry Ginger Jam

Blueberry Ginger Jam that sounds delicious. I do not ever seem to have a lack of blueberries. The season bring me such a nice amount. This jam is a twin of the Blackberry Ginger Jam we make and this blueberry is our #1 seller. Remember to always freeze fruit when it is in season this way when it is cold and the berry vines are sleeping you have what you need to make jam all year around.

Let us get started with this Blueberry Ginger Jam. My sister Casey came up wit this recipe she was a Ginger Lover.

Ingredients

6 cups of whole blueberries
1/2 cup finely chopped ginger
zest of one lemon
1/4 cup lemon juice
4 to 5 cups of granulated sugar

* Makes approximately 7 half pint jars

Put your blueberries and half of the sugar and the lemon juice into your pot and start this on a low simmer. This will release some of the juices from your fresh blueberries. While they simmer use a potato smasher to crush the blueberries.

Before you start get your ginger cut and ready. 

The easiest way to peel ginger is to use a spoon. Take the spoon holding the bowl of the spoon toward the ginger and scrape in a downward motion. This makes it quite easy to peel.  Ginger is full of fiber so the smaller you can chop the better.

Now chop your ginger into small pieces. They should be small yet able to be seen. The ginger is so delicious in this jam. This picture is only to show you the size. I chop lots of ginger then freeze it for my jams and cooking. But that is another post.

Now that your ginger is chopped add it to the pot stir and then add the the remaining blueberries, sugar and lemon zest. As most of you know we do not use pectin.

 

I let all my jams gel naturally. Just take it slow and get the mixture up to 223 degrees and that will do it. For now keep this mixture at a simmer and make sure everything is getting along in your pot. The picture will show a larger amount of blueberries then you have prepared but I make double batches. 

If you want to thin out your jam now is the time. I use an immersion blender. Do not go crazy and make it to thin. Although some people do like it that way. 

I like chunky jam that has texture and great taste. 

Now it is time to get your batch up to a good rolling boil this will bring your jam to the right temperature to gel. And to know it use a candy thermometer. You must stay with your jam and stir so it does not stick to the bottom of you pot and burn.

Once your jam is up to temperature turn off the heat and let your jam rest for 5 minutes. This will tell you if the gel is right. Once it has set in the pot for the 5 minutes you will notice when you run your spoon across the top there is a thin layer. It is like when your hot chocolate gets a film on it. That will let you know it is ready to go into the jars. 

Now take your warm jars and fill them until they are about 1/2 inch from the top of the jar. Once filled wipe the top rims of the jars to eliminate any excess jam that may have dripped. The jars need to be clean when you put on the twist and top. Alrighty now that the jars are filled and clean you can top and twist taunt the lids.

Place your jars into a rapidly boiling water bath and let them sit for 12 minutes. Once done turn off the heat let them sit for an additional 5 minutes. Remove your jars place them on a towel on the counter and let them cool for at least 8 hours. Once cooled remove the twist and clean the rim. Label and store for up to one year in a cool dry pantry or cupboard. Never store your preserved food with the twist on. 

Italian Plum and Cherry Jam

A Washington Fruit you mean so much to me! Every year as you all know I am blessed with the gift of stone fruit from Washington. At the beginning of the season I got a load of killer delicious cherries. With that I made some great Jam's. But my little caning mind said

"Hey Canarella freeze some of these Cherries for later in the season when more stone fruit arrives and mix up a Stone Fruit Party!

Washington State Fruit Commission I love them !



And in come the Italian Prunes but for reason's we all know we can changing the name to Italian Plum's because they are not yet shriveled! Thus we have the Washington Stone Fruit Late Season Party other's will know as Italian Plum and Cherry Jam.

Let us head to the Big Copper Kettle and get to Jammin'

Ingredients - Make app 8 half pint jar's

Clean you fruit

6 cups pitted and chopped Italian Plums
4 cups pitted shopped Cherries
1/4 cup lemon juice
2 cups granulated sugar




Put your clean, chopped stone fruit into your pot. Make sure it is non-reactive. I have a beautiful copper kettle my hubby got me a few year's back. That is another post.

Add your lemon juice to your fruit keeping the heat on low to medium you want to slowly cook your fruit to soften it for smashing. The longer you cook it down the more natural juice you will get from the fruit. It is a magical process.

My jam's are non pectin jam's. I have used pectin in the past and many of my recipes call out for it but through the year's I have found more taste, less sugar and a beautifully set gel to most of my jam's.

The trick is heat. Be patient any good jam is not something I want to rush if your in a rush get out of the kitchen. Alright your fruit should be softening up to be able to start crushing. I use a potato smasher and an immersion blender. I start with the potato smasher to because I do not always want to blend the fruit to much. I want you to have a nice piece of fruit to see and taste when eating my jam's.

Here are my two magic tools.





Alright moving on you want to get the consistency of your jam to what you like best. Now it is time to add your sugar and get the jam up to temperature. Add you sugar one cup at a time and keep the flame on high. You want a boil you can not cook down. Your thermometer should get to a temperature of 223 degree's to gel.

Here is a link to the whole Gel Point Topic. This post will lead you to the Make your own Pectin post and the good old Pectin or No Pectin Post!


Well now back to our Jam. Now that you have added all your ingredients and have it up to a good temperature turn off the heat and let it sit for 5 minutes. Now if it is gelled it will get a nice film on top but no worries it will still be hot enough for your jars and you can easily stir in the little film. It looks beautiful!




Have your jar's ready. Cover your counter to protect the jar and the counter. Fill your jar's to 1/2 inch from the top. Wipe the rims. Place the lid and twist top . Twist it taunt and put into the boiling water bath for 10 minutes. Once the time is done let them sit for a few minutes and then remove and place on a covered counter for no less than 24 hours. Once done Remove the Twist and wash your jar's.

Label and Store.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Agricultural Extension Service for additional information.

Cherry Maple Jam

Cherry Maple Jam this is a wonderful Jam. Simple and the flavor of the sweet cherries and pure maple syrup just compliment one another delightfully. I was sitting with Pa and going over some idea's for Cherry jam and we both knew that many people use Bourbon with their Cherry recipes but we did not want to incorporate liquor in the jam.

So we thought brown sugar good idea.  Then BAM Maple Syrup yes indeed what a grand thought. Thus the Maple-licious Jam was born.

This great jam would not be possible without the cherries I was sent from the NW Cherry Growers. 
Every year I am blessed to be a part of the Canbassador Program and delight in sending them new and creative idea's on what to do with their bounty of deliciousness.

Ingredients

Makes app. 6 to 10 half pint jars

8 cups clean, pitted and chopped cherries
1 cup pure maple syrup
1/4 cup fresh lemon juice
1 cup dark brown sugar






Begin by putting you clean pitted cherries into your pot with the lemon juice. Keep these on a low to medium heat while they soften up. Smash as needed to get some juice out of your cherries.  The pits you miss and I always miss pits they do not float so you should be able to feel them while you are creating your jam. Just grab them with a spoon like I have. Look to the left I use a potato masher and this is how I find most of the sneaky pits.





Next add your Maple Syrup and stir together. You want that flavor of the maple syrup to wander through out your cherries. Once this is  incorporated add your brown sugar. Keep this at a good rolling boil.



Once you have everything nicely mixed keep your jam at a rolling boil one you can not stir down. Keep this boil and stirring process going until you have brought your jam up to a temperature of 223. This should make a nice set to your jam.


 Now it is time to put this delicious jam into the jars.



Fill your warm jar to 1/2 inch from the top of the jar. Wipe the rims clean and put on the lid and twist. Place the jars into the water-bath and let them stay at a boil for 15 minutes. Once done remove the hot jars an place on a towel covered counter for 24 hours. Once cooled remove the twist and clean the jars. Label and place in a cool dry area.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Agricultural Extension Service for additional information.

Cherry Strawberry Jam

Well it is Canbasador time of the year. Each year the Washington Fruit Board and NW Cherry Growers they send me fresh cherries from their wonderful farm's. I am then tasked with making a few new recipes for them and you.  In the past I have gotten pretty creative as to not do the usual. This year I realized that I never used that fruit we are so blessed with fresh off the Oxnard Strawberry Farmlands.

So with that little history let us get started on our Cherry Adventure. A few notes we do not use pectin I go by temperature to bring my jams up to set. But if you choose to use pectin just use the box directions.

Ingredients - Yields app 8 half pint jars

8 cup cleaned pitted cherries
4 cups cleaned chopped strawberries
1/4 cup fresh lemon juice
2 cups granulated sugar

Pit and clean your cherries. You can chop them by hand or food processor. My way of making jam is really letting the cherries do their thing. They will soften and then I will take my potato masher and crush them. I love chunky jams. If you get a nice piece of fruit Yippee!

While the cherries cook on a medium heat clean and chop your strawberries. Before you start that add your lemon juice the cherries may need some liquid. The cherries will begin to break down and with that you will get juice.

Now add you strawberries and half of your sugar. Smash and stir is the name of the game. My process of making jam over the years has evolved as you will notice if you have used this site. I use to do the Wam Bam Make in Jam method. But I have learned the slow process works and my jams are quite delicious.

I sure do know how hard it is when time is so short these days and between work, kids and life itself it can be something of a chore to do anything slowly.

When you have the consistency you like it is time to add the remaining sugar.  I will then cook my jam on a rapid boil I can not stir down until I get my jam up to a temperature of 223 this will almost always get me to the gel stage. You can check in various ways. If you do not want to turn off the jam use the spoon in the freezer method.

I can turn my jam off and let it sit for few minutes and it will almost always get that gel topping that tells me it is ready to jar up.

Once your jam has set you are ready to jar it up. Take your warm jars and pour your warm jam into the jar leaving a 1/2 inch from the rim of the jar.  After you have filled all your jar's wipe the rims clean and put on the top and twist. Put your jar's into a boiling water bath and let them boil for 12 minutes.

Once done remove your jar's and place them on a towel covered counter. Let your jars rest for 24 hours remove the twist, clean your jars, label, and store. Do not store with the twist on.


Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Agricultural Extension Service for additional information.

Blackberry Peach Jam

Blackberry has become quite abundant in this part of California and the addition of Peaches from Washington State makes this a beautiful creation.


I have noted that since I have started to use my copper pot the jam does gel better due to the great heat I get from this copper pot. With that said this combination of Washington Peaches and California Blackberries is superb.








The ingredients like most of my jam's are simple we need fruit , sugar and lemon. Pectin is something you may add on your own ( Use the instruction's on the box) but we have become pretty pectin NOT here. The reason is a simple one the heat to gel point. Plus I have tried to get back to the most natural Jam I can. 

So let's get all our ingredients together for this jam.



Ingredients

6 cups peeled/chopped peach's
4 cups of blackberries
2 to 3 cups sugar
1/4 cup lemon juice


Start by getting your water-bath ready for you jam. I will put my clean jar's into the water-bath while I prepare the jam.

And a note I know "they" say that you do not have to warm the lid portion of the top but I still do. More times than not I hear that lids are not sealing and I say Nah Nah heat the lid.

That is the lid part with the rubber !






And another thing do not let the photo's just below fool you yes I do start my large batch's with some whole sliced peaches but I smooch them once I get the boil going. I give you the instructions for smaller batch's.




 And you might want to keep a cup of each fruit on the side. Why Lani? Because you can add them after the smooching to get a bit more texture to your jam. Love to bite into a piece of fruit when eating on toast!





So get your blackberries into your pot and stir on low with your lemon juice. This is the time we smooch. I have always used my good ole' potato smasher for this part.








Now add your chopped peach's. Continue to smooch and stir on medium heat. Once you get the consistency you are comfortable with add the sugar a cups at a time also add the additional fruit.







You want to bring your batch back up to a boil stirring with each cup to make sure you have dissolved each cup of sugar into the mixture.





Have your thermometer monitoring your batch remember without pectin you need a boiling point of 223 degree's. Pectin users follow the packet directions

Once you get your jam up to the right degree's have your jar's ready and warm. Pour your jam into the jar's until you are 1/4 inch from the rim. Once filled wipe your jars rims clean and cap. Have you water bath to a rapid boil prior to adding the jar's. Ok ready to add the jar's to the water-bath. Keep them covered and in the water-bath for 10 minutes. Once done remove and let them cool. Once cooled remove the twist portion of the top and wash your jars. Label and store with out the twist.


Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.

Raspberry, Blackberry Strawberry with Cinnamon Jam

This is a Very Berry Jam like pie in a jar. The Strawberry, Blackberry and Raspberry combo is so delicious. I have made combo Jams prior to this one. I have a Every Berry even Cherry I made when I got a shipment of cherries from Washington.





Ingredients - 8 to 10 half pint jars

3 cups strawberry
2 cups raspberry
3 cups blackberry
1/4 cup lemon juice
1 tablespoon of ground cinnamon
2 cinnamon stick to simmer while cooking in batch (optional)
3 to 4 cups sugar

Have all you ingredients and equipment ready. Take you berries strawberry, blackberry and raspberry along with the lemon juice and cinnamon and cinnamon sticks.put them into your pot. Bring this up to a simmer and have it warm enough to do your smushing.






I use a potato smasher to accomplish my smuch. Sometimes I use my immersion blender. Never use an Immersion blender with strawberries they already have way to much air and you will loos the beaufiul Jam look.

Once you have gotten the right consistency you can add your sugar one cup at a time. Make sure you allow the sugar to dissipate between adding the next cup of sugar.






As I told you before I do not use pectin. I like to either use a natural pectin or let the jam heat up to a temperature of 223 degrees that will give you the perfect gel. Most of the Time!

Here is our Pot all smushed up and sugar ready. I do keep a lot of the fruit whole. I think there is nothing better than biting into a nice piece of fruit! Yum!






Well once you have your gel point shut off the stove and let it sit
 while you get your jars ready. It is time to get that jam into the jars. Take your warm jars out of the water-bath. Place them on a cloth covered counter next to your jam pot.

Fill each jar till it is 1/4 inch from the top rim of the jar. Once they are all filled wipe the rim of the jars with a clean cloth.


Tip --  I have sponges and cloth's I use only for canning that I wash separate and keep in a separate box. This way I know they are ready for canning and are clean once I start another canning project. 

Now, put the two piece top on and twist the top taunt.  Although they have said now you do not have to warm the lid portion with the seal I do. I have another post on that subject so let not get off topic. Something I do a lot!

Alrighty got all the seal and twist on place them into the water-bath for 12 minutes. Once they are done turn off the heat and remove the jar's. Place you jars on a cloth covered counter and let them cool for no less than 12 hours. Once cooled remove the twist clean you jars and label. Wa La More Yummy-ness



Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes. 

Nectarine Raspberry Jam

Nectarine Raspberry Jam this will conclude our adventure in Washington Fruit this Nectarine Raspberry Jam really took me by surprise it turned out so well. The taste and the color compliment each other delightfully. Those nectarines from Washington were so beautiful I only wish I lived there during the season just to make more of this jam.

Ingredients for Nectarine Raspberry Jam

Makes app. 8 to 10 half pint jar

6 cups chopped nectarines

4 cups raspberry

2 cups granulated sugar

1/4 cups fresh lemon juice

Have all your equipment and supplies ready to work. Makes your job canning much easier.  

Clean and chop your nectarines. No need to peel the nectarine like apricots they will dissipate while cooking.

If any peels are left they are not noticed when eating. Remember we are jam maker this mean fruit will be in the jams !









 Once chopped put your nectarines and lemon juice into your pot. Turn the heat on to medium let it simmer while you stir and smush your fruit. Do not worry the juice from the nectarines and lemon will give you plenty of liquid. Take your time go to your Zen place.





Now add the raspberries to the mixture. They will smooch
and get all involved in the jam on their own. Add your sugar one cup at a time. Add each cup and take the time to stir and let it dissolve into the mixture. This is a beautiful combination of fruit. The taste and texture is great.





Once you  have incorporated the last cup of sugar get your jam up to a rolling boil. To get the right gel not using pectin you need to bring it up to a degrees of 223. You can just use a candy thermometer. Here is a link to help you know your Gel Point.




I not longer use pectin it took a long time and a lot of ups and down in the gel to finally get it. It was worth the time and effort my jam is full of fruit less sugar and darn delicious. Let us get this jam into the jars and give them a bath.


Fill you jars 1/2 inch from the rim of the jar. Wipe the rim clean and cap them. Give them a 12 minute water-bath. Once the bath is done turn off the heat and remove the jars carefully. Place them on a cloth covered counter and let them cool for 24 hours.

Once cooled remove the twist part of the top wash the jars dry label and store in a cool dry spot. They are good for up to one year. Once opened refrigerate.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.