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.

Strawberry Vanilla Shrub

Shrub, shrub and more shrubs. This one is wonderful and I was able to use my leftover vanilla beans for this shrub syrup. Plus, I took the center of the pod for all the gooey juicy goodness. As I have said before strawberries are abundant here in Ventura County they grow year around.The directions are easy like all the shrubs so let us get started. 

Ingredients

• 1.5 pounds of ripe strawberries chopped
• 1.25 cups of trabino sugar
• 1 or 2 left over vanilla pods or 2 teaspoons of vanilla extract
• 1.25 cups of quality apple cider vinegar
• 
  

Place the strawberries into a large glass dish.Add your vanilla pods chopped or the extract.

Sprinkle the sugar on the top of and then mix it well. Seal with a lid or plastic covering for two days in the refrigerator. Stirring daily. This will allow the fruit juices to be drawn out by the sugar.

After two days in the refrigerator take the bowl out of the refrigerator stir the ingredients and make sure there is no undissolved sugar. Next you will want to have a strainer or some cheese cloth on hand so you can strain the liquid. I use cheese cloth because I like to squeeze the dickens out of the fruit once strained. 

Once you have completely strained the liquid add the apple cider vinegar.Stir and restrain the syrup into a clean glass jar. You an use your shrub immediately it will have a true vinegar tang. But if you leave it for a few days it gets a the flavors begin to balance together. Shake it everyday and after about one week the balance between sweet and sour is great. 

You can use your shrub with water soda or regular. Also use your shrub with different mixes of non-alcohol and spiked drinks as well. The ratio is 1:2 but can be adjusted to your specific taste.

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It is good refrigerated for about 3 weeks. 

Strawberry Balsamic Shrub with Mint

Shrubs these syrups are becoming very familiar to this blog. I can not seem to stop making them. They are such a delight when mixed in with my sparkling water. I know that these shrub posts seem very similar and they are. It is really the same task using different ingredients. Some cooked some raw.

I am going to be trying a Cantaloupe Mint Shrub next. 

Ingredients

• 1 1/2 (8 oz) strawberries cleaned, hulled and chopped.
  
• 1/2 cup Turbinado Sugar
• 1/2 cup Balsamic Vinegar
• 3 sprigs of mint finely chopped

Put your strawberries small pot. Add the balsamic vinegar, turbinao sugar turn the heat on low and stir. Turbinado Sugar takes a bit longer to dissipate then regular table sugar so take your time. Add you chopped mint this will let the flavor rest and join the party for the soft boil.

Every Shrub recipe is different and I have found this one which they cook the shrub thus eliminating the shrub resting in the refrigerator for 2 days. I like to try all different recipes and ways of cooking. It will save you time. I think my regular way of doing it is best slow and smooth. But in a pinch and needing it the same day this one will work.

Stir it and leave it for a few minutes then come back. Once the ingredients are combined use a potato masher or some other tool to smush the strawberries you are actually squeezing more juice from the strawberries and the mint. Stirring occasionally.

Now let the mixture simmer for at least an hour. Remember low, slow and stir.

Next we need to stain the solids so we get all that delicious syrup.

Using a strainer any kind. Today I used a regular one everyone should have in their pantry.

Any one will due as long as the solids do not get through. The next step is to add the balsamic vinegar to the syrup. By now all that sugar should have dissolved but stir it and make sure. 

Now you need to to pour your shrub in a glass container and keep it refrigerated for up to two weeks but it will be gone sooner. Shrubs are not just for sparking water. I'm compiling a page that links to all the wonderful thing you can do with your shrubs. Coming this next week promise.

Strawberry Balsamic Vinegar Shrub

These Shrubs are beginning to be a part of my drink daily. This Strawberry Balsamic Vinegar Shrub is super delicious. The things that I like so much about these drink additives is the great stuff a Shrub offers the body. I do drink a lot of water as well as carbonated water. Thus the Soda Stream tool. So since I have discovered the Scrub I can add so much natural flavor to my water and I know exactly what is going into my drink!

I truly hope everyone else gets so much sanctification from knowing right where the things you put into your body come from. Well let us get started this is super simple.


Ingredients

1 1/2 cups of strawberries 9hulled and chopped)
1/2 cup of natural sugar
1/2 cup of Balsamic Vinegar

Get stared by cleaning your strawberries hulling and chopping them
Place them into a bowl with the sugar and mix well
Prior to putting my mixture into the refrigerator for a two day rest I will smash them together to bring out as much flavor as possible.



When I make a shrub I personally want as much of the fruit flavor as possible thus all the smashing. The sugar needs to completely dissolved

One this is all incorporated put the mixture in the refrigerator for up to two day's. I have often times forgotten and it does sit a bit longer but no issue it is good. That I know.







Bring you mixture out of the refrigerator and strain your strawberry mixture. Add the vinegar and mix this up well with the strawberry mixture in the same bowl. Once this is mixed together pour the mixture into a Mason Jar and cap this is good for a couple month's refrigerated.










Now Just Pour and Enjoy.
Add some of your Dehydrated Citrus Slices. Yumm!



 * NOTE: I use the fruit that was strained for other uses.






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.

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. 

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. 

Blackberry Jam with Strawberries

This Mixed Berry Jam is delicious and you can easily substitute any berry for the ones I have included.

When the season is fresh full with Berries of all kinds it is the time to Preserve and freeze the bounty you just scored.

Year around there is no end to the way you can use the jam.  Toast, Ice Cream, or just off the spoon.



With that let us get started.

Ingredients

3 cups of Strawberries
3 cups of blackberries
3 cups of sugar
1/4 cup lemon juice fresh
1 box of pectin ( or not)

Get all your stuff ready water-bath, jars, lids and twist tops Ah yes your Berries! Keep your jar's in the warm water-bath this way when you are ready to jar up your jam the jar's will be ready. As you Preserve More food's you will just naturally have all the stuff you need ready and waiting.





Clean and chop the strawberries in half. I do not chop my berries to much as a matter of fact I only chop my strawberries in half all other berries stay whole. I like my jams to be fruit filled. You should get a big taste and feel of fruit when eating jams. Also, the berries do break down as your cook them and if you wish you can always use an immersion blender to thin out your jams .







Add all your berries to your Non-reactive pot. Bring up to a slow simmer. Your blueberries will start to pop. All the berries will start releasing their juices. keep stirring the jam. this is the time to mush your berries. I use a potato smasher to get the berries to the consistency I love.

I using pectin now is the time to add it. I always mix my pectin with the same amount of sugar it seems to blend and meld in better. Bring this back up to a rolling boil. Keep stirring the potion. 

Once that potion has dissolved and your have a good rolling boil you can add the remainder of the sugar. I do this a cup or two at a time. I just love the clean shiny color it starts to get when the sugar is added. Ok bring your jam back up to a rolling boil. If not using pectin make sure you get this to the gel point. Usually a good degree is 220 with most jam to get to the gel point.

Once it reaches the gel point turn off the heat and let it sit for 5 minutes. This helps the berries to distribute more evenly through out the jam. While it is sitting skim the foam. Have your jar's ready? time to fill the jars. Ladle the jam into the jar's leaving a 1/4 inch head space. Wipe the jar rims clean put on the lid and twist band tighten them taunt. Place the jars into the water bath and process for 10 minutes. Once done turn of the heat and give them a few minutes then remove and let them cool for 24 hours. Once cooled remove twist band and store .




Oh Label Them with the Date.
Now make some toast and enjoy the jam you created! xoxo





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.     

Strawberry Fig Jam

Fig and Strawberry Jam. Lucky me, my Daddy has a Fig tree's and this year I took complete advantage of them. Yeah Yeah I did not think these little fruit's were any good.


 



When I think of Fig's I think of Prunes and frankly having to go to the bathroom. Seriously how wrong could one girl be. This Jam is so good! I am looking forward to Fig season this year

Ingredients 

3 cups fresh chopped figs
3 cups fresh chopped strawberries
1/4 cup fresh lemon juice
3 cups of sugar


Notice that I am using less sugar in this recipe. The sweet of the figs and strawberries make it so you are able to use less sugar. Sweet!

Clean your fruit! Be gentle you do not want to bruise the fruit. You do NOT have to peel the figs. Some may be icky looking peel those ones.

Clean your strawberries and hull them that means take the tip top off.










Every strawberry season out here I make sure I buy the fresh strawberries every week and freeze as many as possible. I do this so I have them all year long to can. Here in Southern California the supply is endless. I like the strawberries more than the weather !









Take your chopped figs, strawberries and lemon put them into your stainless steel pot on a medium flame. Bring them to a boil that can not be stirred down. Be sure to stir we do not want burn or scorch.

Once you have your rolling boil you can to stir down add your sugar one cup at a time making sure to incorporate well.






Bring the batch back to a rolling boil.

Keep stirring and wait for the boil to return. It looks beautiful doesn't it ! I am really careful when I make my jam's. I like to make sure that I have chunks of fruit in the jam.






Once the jam has come back to a boil you can check your gel point. Turn off the burner , skim the foam and get ready to jar!


It is time to jar your jam. I always turn the burner off and let my jam sit for 5 minutes. This is a great trick when you have jam that you want your fruit to set not float in the jam jar. Works great with Marmalade's.

 Have your lids ready. Fill your jar's to 1/4 inch from the top and wipe clean. Set the lid and screw on the ring taunt.

Put them into your water bath for 10 minutes. Once done turn off your stove and remove your jars. Place on a counter and let them cool over night. Once cooled remove the twist and store.





Here is a link to the California Fresh Fig Website with many recipes for you to try. I have linked you right to the canning recipes.

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.