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.

Cherry Preserves with Vanilla

This is the first year for Preserves I have always taken the delicious cherries I get from Washington and produced some great Jam's. Last year we made a Cherry Mint Shrub . I do always try to get super creative but this year we are going to enjoy the simplicity of the cherry itself.

Cherry Preserves with Brown Sugar and Vanilla

Make approximately 8 half pint jars

8 pounds of clean pitted cherries - chopped makes about 8/10 cups
1/4 cup fresh squeeze lemon juice
1 cup brown sugar
3 Vanilla Pod's and 1 tablespoon of  *Vanilla Powder 

I took this recipe and complete changed it up by adding so little sugar as well as making it brown sugar which gives it such a warm flavor. To start have all your tools and water bath ready. I leave the jars in the hot water to have ready to jar up and give the water bath.

Clean and pit and chop your cherries. Yes it is a chore to get all the pits and the nice thing is that any left over pits float in the jam or preserve making it easy to fish the seeds out. Once your cherries are pitted and clean put them into your pot. Add the lemon and stir on low until the cherries are easy to smash a little. This releases the juices/natural pectin and will let the cherries accept the rest of the ingredients.  


While the cherries are warming take your vanilla beans and slice them down the middle and scrape the vanilla out of them and add the goo as well as the vanilla pod to the cherries mixture.



* Let's talk Vanilla Powder.I make Vanilla Extract and after many a batch I have left over beans from the liquid. these are not to be wasted they are infused with so much flavor. I simply dry them out and grind them for Jam's and they work fabulous for Baking and Ice Cream. 

Your pot should simmer for about a half hour this lets the flavors mingle. Now add the brown sugar to the mixture the mixture should have a nice texture not to thin and not to thick. Let this simmer for 5 to 6 minutes.




Have your jars ready. Turn off the heat under the cherries. Let this sit for 5 minutes. I always let my jam sit for a few minutes once it is ready to go into the jars. Many reasons trust me it helps. Skim off any foam. Take out those vanilla pods you put in earlier !

Take your jars our and fill them to 1/2 " head space. Wipe the rim of the jar clean and cap. Water bath for 10 minutes remove let them cool for at least 12 hours. Remove the twist clean the jar label and store in a cool dry area. Good for 1 year give or take.






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. 

Plum-Strawberry Jam

Plum and Strawberry Jam just the name makes my mouth water. There are a "ton" of recipes out there. Some are simple with a ton of sugar and then there are the few who want me to mix and macerate my plum mixture in the refrigeratpor for a day or two. Look,  first do not have that kind of time and what the heck is macerate?


Moving on !

I was invited again to go strip Jean's tree's and the plums are so nice. This is a super simple recipe and just divine to eat.

Keep the skins on the plums they will cook down and give the jam a nice color mixed with the strawberries. Unlike the Plum Jam the mixture with the strawberries is not quite as time intense. 

Ingredients

3 cups chopped Plums
3 Cups chopped Strawberries
5 cups sugar
1/4 cup of lemon juice
Packet of powder pectin (optional)


Clean your plums and take out the stems. Remove any brown spots on the skin. Plums do sometimes have brown leather like spots on them and are easily removed with a sharp knife. Take your plums split them and take out the pits.




If you would like to you may chop you plums parts smaller if needed. I like mine to dissipate as they cook and use a immersion blender to thin them out in the final cooking time

Clean and cut your strawberries in half. I find with my jams that even though I cut my fruit rather large as it cooks down the fruit gets smaller. You can also use a potato smasher to make your fruit smaller. 

 I always save a few of the pits from my fruit and crush them and place the crushed pits into a small bag. The pits give your jam a nutty taste. This is a personal option.You can do this with any stone fruit.





If your plums have not broken down the the size you would like them take an immersion blender and run it through slowly don't pulverize it. The strawberry's will survive . Don't be scared Bucko We love chunks of fruit in our jam's. That is the beauty of Jam's.







Once you have the right consistency bring it back up to a rolling boil add the sugar and lemon. Bring it back up to a rolling boil.

Have your jar's and water-bath ready to process the jam. Take the pot off the heat skim the foam and fill you jars ¼ inch from the top. Wipe the rims of your jars clean. Do make sure you prep your lids.

Add cap on the lids and the bans and give them a well deserved bath for 15 minutes. Now when you take them out let them sit over night. Prior to storing the jars remove the twist part of the lid, make sure the jar's have sealed. Wipe your jars clean there is nothing worse than opening a jar and having it all sticky or better yet Mildodo









Store in a cool and dry place . Remember to remove the bands when storing.
 Replace once you have opened the jar. 

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

Whole Plum Jam (No Peeling)

Plum Jam with little or no work . Impossible you say ! Not anymore. I searched the website and with the help of Natashas Kitchen we have a no peeling Plum Jam. Natasha's was a bit more work but with a bit of boiling and cooking which she did over a 2 to 3 day period. Personally I do not have 2 or 3 day's to stir any jam.

I spent a few hours and a box of pectin and this jam was heavenly. And in one afternoon no less. This is simple and absolutely beautiful. Let's get started


You will get approximately 8 to 10 half pint jars.




Ingredients

3 pounds of plum
1/4 cup lemon juice
4 cups of sugar
3 whole cinnamon sticks (personal choice) optional
1 box of powder pectin
 

Clean your plums and take out the stems. Remove any brown spots on the skin. Plums do sometimes have brown leather like spots on them and are easily removed with a sharp knife. Take your plums split them and take out the pits.




 Once the plums are pitted place them into a large bowl. Cover the plums with 2 of the 5 cups of sugar and coat them until tossing and turning until the sugar dissolves.






 

If you would like to you may chop you plums parts smaller if needed. I like mine to dissipate as they cook and use a immersion blender to thin them out in the final cooking time






You have a smooth syrup texture covering the plums halves and a lovely syrup on the bottom of the bowl.




Let this mixture sit for 40 minutes it allows the sugar to dissolve even more. Get a large stainless steel stock pot to cook your plums. You will be cooking them over the next 3 hours. Slow and steady.







Once the plums have soaked up there sugar pour them into your stock pot and simmer to a rolling boil. Keep an eye on the mixture and stir often. Next add you box of pectin and bring back to a rolling boil.




If your plums have not broken down the the size you would like them take an immersion blender and run it through slowly don't pulverize it. We love chunks of fruit in our jam's. That is the beauty of Jam's.



Once you have the right consistency bring it back up to a rolling boil add the last 3 cups of sugar. Have your jar's and water-bath ready to process the jam. Take the pot off the heat skim the foam and fill you jars ¼ inch from the top. Wipe the rims of your jars clean. Do make sure you prep your lids.





Add cap on the lids and the bans and give them a well deserved bath for 15 minutes. Now when you take them out let them sit over night. Prior to storing the jars remove the twist part of the lid, make sure the jar's have sealed. Wipe your jars clean there is nothing worse than opening a jar and having it all sticky. EUUU

Store in a cool and dry place . Remember to remove the bands when storing.
 Replace once you have opened the jar. 

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