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.

Cranberry Nectarine Preserves

Cranberry Nectarine this jam came out of a desperation to empty my freezer of my left over 2020 fruits. I buy in bulk during the season and what I cannot use right away I freeze. I find that to get the fruit peak is so important to the taste. Many fruits bought out of seasons need extra sweetener to pump up the flavor. 

Two things are that right now cranberries are so ready available and so very tart-ta-licious. Mix that with Summer Nectarine and you have a winner taking cranberry to the next level. I did not take many pictures this go round but the recipe is what you came here for. 

Ingredients- Makes 8 to 12 pint jars

• 16 cups chopped nectarines
• 2 bags of cranberries
• 1 cup brown sugar
• 1/4 cup fresh  lemon juice

I start by putting my cranberries in a large bowl or just into the pot you will cook the jam in. I add the brown sugar and lemon and give the cranberries a smush. Then I will add this to the pot along with the nectarines. I chop my fruit large and small I find nothing better than being able to feel the fruit in every bite. 

Make sure you are using a stainless steel pot. 

Once you have combined all the ingredients let the jam simmer for at least on hour stirring to keep it from sticking on the bottom of your pot. Once your jam has come to a nice gel you can get your jars ready. 

For this jam I used pint jars rare for me but I was giving them as Christmas Gifts. Have your jars warm when it is time to fill. Fill your jars until you get half inch from the top of the jar. Wipe the rim clean and add the lid and twist. Water bath on a high boil for 10 minutes. 

Wait 5 minutes once the jam is done to remove from the water bath. Once they have cooled take off the twist from of the jar leaving the lid and clean, label and store in a cool dark place.

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 and available classes.

Fig Jam

Figs one of the hardest little fruits to get. Their season is fast and expensive. I got lucky a bird or two dropped some seed i my yard and low and behold 5 years later figs. I was never a fig eater I thought they were cousins of the prunes and thus euuuu. My tree each year is just a bounty of fresh figs. I am a jam maker so they have always been used for that. This year I am breaking the pattern and making some Fig Newton and dehydrating them and making some Fruit Leather. I will post those recipes as them happen.

My figs show in the picture are green these are Adriatic Figs. they have a soft green cover and a creamy red flesh. Perfect for making Jam. 

Let us get started.

Ingredients - Makes app. 8 8 ounce jars

• 6 cups of cleaned chopped figs 
• 2 cups of sugar
• 1/4 cup lemon juice
• 2 tablespoons of lemon zest
• 1 tablespoon of Pure Vanilla Extract - OPTIONAL 

If you are a pectin user there is no need to use it just get your jam up to 223 degrees with a candy thermometer.  This jam takes longer then most to cook. It is a slow steady 1 to 2 hours depending on how long it takes to break up. 

Put your figs, lemon juice and sugar into a large pot. Heat on medium to start you want the figs to break down. The skins take a little longer. Keep this brewing at a steady low boil and stir. After an hour add the lemon zest. After an hour your jam should look great. 

If the skins have not broken up and it is an issue for you take an immersion blender and thin them out. You could also use a potato masher. 

Fig jam likes to cook so turn this to low keeping it at a nice simmer and cook for an additional hour making sure to stir often. Some people cover their pot. Not me I think it adds unneeded condensation which can thin out your jam. So after an hour check your jam take a candy thermometer and check to see if you have your fig mixture up to 223 degrees. Do not let the thermometer touch the bottom of the pan it will not be the true temperature. This is with anything you need to measure with this thermometer. Stir until it reaches the right temperature it should have thickened up. 

You can tell if the mixture has thickened because if you turn the heat off you will get a film on top of the fig jam. Like you get with Hot Chocolate that set aside. You can also check the if by using the good ole' reliable cold plate and spoon test. 

I leave some of my fig bite size I like chunky jam. Make it the consistency your most comfortable with. 

Have your jars and lids ready to pour your jam into. Have your water bath ready. Fill your jars up until there is about half inch of head space. Wipe the rims clean not to leave any jam spills on them. Put your lid and twist on and get it into the water bath. Bring to a rolling boil and leave in for 13 minutes. 

Once done take the jars out of the water bath and place on a towel on the counter. Let them cool off for 24 hours or until you think they are cool enough to take the twist off and label. Never leave the twist on the jar not good for storage. Store in a cool pantry or cupboard.

Italian Plum and Pear Jam with Ginger

Italian Prunes it sounds so much better when I say Plum ya think? As you all know the State of Washington sends me stone fruit each year to come up with some new and exciting recipes for this fruit. Well I happened upon this recipe because I have a case of Pear's begging to be jam. And a piece of ginger the size of my Grand-baby's head.These plums are a bit more tart then the California grown.

Yup this later in the season surprise from the Washington Fruit Board was delightful ! Italian Prunes we will call them Plum's.




Ingredients



6 cup clean chopped plums
4 cup clean chopped pears
2 cups sugar
1/4 cup of lemon juice
Fresh Ginger peeled and grated about a half cup (or less to taste)








Start by gathering all those little plum cubes and put them into your pot with the lemon juice. Keep this on a low flame while they cook. You need to soften up the plums to make them better apt to crushing. The longer they cook the softer they become and the more juice will come out of them. It is a beautiful thing jam making. Take your time and enjoy the process.










Next you need to add the pear's so far you have done no smashing. Lets gather all the ingredients together then get to the texture! Stir the pear's into the plums and start to add your ginger . I add it directly into the pot. Also I take a large piece and let it cook with the jam until I am ready to jar up.











As you see I grate the ginger right into the jam !  This is what makes our jam's so delightful the fresh part of it.








Alright by now you have your plums, pear's, ginger and lemon juice in your pot. You should have a glorious color and liquid going by now. This is the time you can put in one cup of your sugar. Make sure it dissolves completely prior to dding the other cup of sugar. Also take the time to smash your fruit mixture to the consistency you like.

I always have my two favorite tools ready and waiting for the jam making . They are my potato smasher and my Immersion Blender.






Now let everything cook to a boil you can not stir down. You want to get your jam to gel. I do this with no pectin and the use of a candy thermometer. I want all my Jam to get to 222-223 degrees to get a good gel. Here is a post on getting your jam to gel. Also a post on Is your jam set? Once it is to the right degrees you need to turn off the flame and let it sit for a few minutes. With most jam this is a smart idea it will help you fruit to not fall or float. Also when it is done cooking give it 5 minutes to rest prior to filling your jar's.

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.

Madagascar Vanilla Peach Jam

Peach Jam of any sort is delicious. This Vanilla Peach Jam has a incredible blast of Vanilla Extract and Pure Vanilla Pods dried and ground.

This is not only a Peach Jam Lover's delight it will stir the palate of all Vanilla Lovers.

We need to give thanks to Sweet Preservation and the Washington Fruit Commission for sending these big beautiful Peaches grow and hand picked in the beautiful state of Washington.

Strawberry Peach Jam

With the fact that here in Southern California we are blessed with the freshest strawberries imaginable.

Not to mention the peaches I got from the Washington State Fruit Commission and Sweet Preservation this year. What a great mixture peach with a strawberry back.








I do not believe the size of the peaches that Washington sent me. Look at these beauties and the nectarines are just as nice.





Last year I made a Peach Pie Filling in pint jars. I used pint jars to make just enough for Peach Pockets . Not everyone including myself can eat a whole pie. Kid's grown and all! Well let's get started.

Ingredients - App 6 to 8 half pint jars

6 cups strawberry
3 cups peaches
1/4 cups lemon juice
2 cups sugar



As always have your equipment and supplies ready.

Clean rinse and peel your peaches. There are as many ways to do this as there are variety. Chop your fruit. Put your fruit into your pot and let it simmer while your smush it down. By this I mean that you should make the fruit to the size you prefer. I will use a potato smasher to downsize the fruit.









This method works great for me but you may have your own method. If so shoot me an email I love new way of creating jam's. Doing this step also creates more natural juices to erupt from the fruit. While you are doing this step  add your lemon juice.






Once your fruit is at a nice simmer you can start to add your sugar one cup at a time. I do this process slowly as to make sure the sugar dissipates. Keep your jam going with a rolling boil you can not stir down.

What you want with any jam not using pectin is to get the jam up to a temperature of 223 degrees. This will insure (Most times) that you will get a good gel. Here is a link for getting a gel.



If you prefer to use pectin follow the box for direction on the amount of sugar! I prefer to not use it because I then can control the sugar. I want to taste the fruit !



Well now that your jam is up to it's gel point you can turn off the heat. Let it sit for 5 minutes while you get the next step ready. Time to fill your jar's.

Fill your jars to 1/4 inch from the rim of the jar. Wipe the jar rim clean and cap them.  Give the jam a 10 minutes water bath. Once they have had their bath turn off the bath. Remove the jar's be careful they are so hot. Place them on a covered counter to cool completely. 





Once cooled take off the twist part of the jar and wash the jar. You want to make sure no jam or other stuff got stuck under the twist. Do not put the twist back on until you open it.

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. 

Balsamic Cherry Jam

Balsamic Cherry Jam yes in-deedy !

Hello Cherry Lovers. It is that time of year again when those luscious Washington Cherries are available. I am blessed every year to be one of the lucky jam makers to get a shipment of Rainer Cherries from the Washington Fruit Board.

I have been cookin' up recipes for their delicious cherries for two years. I am always honored to use their wonderful fruit in my jam's.




This year the recipe came from the original Balsamic Strawberry I brewed up a few years back. The thought of the balsamic vinegar mixed with the deep delicious cherries just could not leave this jammin' brain. So here we go.

Ingredients

7 cups of chopped cherries
1 1/2 cup's balsamic vinegar (reduced to 1 cup) 
Juice from one lemon
2 cups of sugars


As most of you know I am not a pectin person. The pectin recipe's call out for far more sugar than any jam should have. I do larger batches and use the good old fashion boil to the gel point like Grandma Lois did.


The first thing you want to do is get your balsamic vinegar into a small sauce pan. Bring it up to a boil and then take it down to a mild simmer. This will reduce your vinegar to a thicker syrup and give it a  richer flavor. Keep an eye the vinegar while you prepare the rest of your ingredients.





Put your cherries into your non reactive stainless steel pot. Let them get warm and add the lemon juice. Then proceed to smashing them.
Keep it on a low simmer and while smashing you will get more juice from your fruit. 

I use a potato smasher to get them to the consistency I like with out pulverizing them.

This is a picture from my Apricot Blackberry Jam !

Once you get your cherries to the consistency you like you are ready to add your vinegar and sugar.

Keep the jam on a boil you can not stir down. If you have a candy thermometer use it. A good gelling jam will come to a gel point of 222 to 223 degrees.





The beautiful rich color I got from this combination is amazing.




Once your jam has come to the proper gel point turn the flame off of the jam. Let it sit while you get the jar's and all ready. I let all my jam sit for a few minutes prior to pouring them into the jar's. The fruit has time to collect itself. This will prevent fruit from floating when they get out of the bath.







Alright if you are ready let's fill the jars. Fill them to 1/2 inch from the top of the jar. Wipe your jars rims clean place the lid and screw top on. Tighten them and put them into the water bath. Water-bath the jam for 12 minutes. Remove the jars from the water-bath and let them cool for 24 hours.


When they have cooled remove the screw top if storing. Wipe your jars clean again, label and store 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.
 

Persimmon Apple jam

Persimmon Apple Jam is delightful. The life brought to this jam with the combination of Persimmons and Apples Is Jammin'.

 I was going to go with a straight Persimmon Jam (ha ha) but there was just a slight tart that I personally did not like so in came the apples. I used three different types of apples which just danced with the persimmons.

Ingredients

4 cups chopped persimmons

3 cups chopped apples - variety

1 tablespoon of cinnamon

2 cups of brown sugar

2 cups of white sugar 

* This will give you approximately 7 half pint jars - 8 ounce jars 

Have all you equipment ready. Water-bath, jars, sugar this makes the process so much more pleasant.

Start with clean scrubbed persimmons. Peel and chop the persimmons.

Do not use the core or seeds that is where the bitter taste comes from. If you are not sure or have not experienced persimmons eat one you will understand.










Next you need to get your apples chopped.

I use three granny smith and a variety of apples are from my brothers apple trees. This came to approximately 3 to 4 cups.

Have a bowl of cold water ready with the juice of one lemon squeezed in it.

This will keep the apple from browning.



 They look pretty in the jam white not brown.








You can hand peel as I did or use a peeling tools. It seems sometimes it is more work to use a tool than just rely on my own hands.Vary the size of the apple chunks it makes a more interesting jam and people love to taste and feel the fruit in the jam.


 




Put your persimmon, apples and lemon in to your stainless steel pot. You will need to keep this mixture on low and stir for about 45 minutes give or take.





You want the apples to soften up. You do not want them to loose there form it is not a butter so pieces of fruit in your jam is the best.

This is after about 45 minutes on low. Once it softened up I used my immersion blender to break up the jam a bit. It is now time to jar up and water-bath your jam.

The texture here is just perfect if I do say so! Now it is time to take your jar's out of the water-bath and fill. Fill the jars to approximately 1/4 to 1/2 inch from the top of the jar. Fill wipe the rim clean and cap. Water-bath for 12 minutes.







Once done remove from the bath let them cool overnight. Once cooled remove the ring (do not store with the ring on) wipe clean and store labeled for up to one year.

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.