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So one of my more recent goals in life has been to learn how to make and preserve my own jam. I've been kind of dabbling at the edges of the idea, composing lists of supplies and browsing through websites and books that discuss the fine art of home-canning foods. But getting down to business has been a bit challenging, because I don't yet have some of the necessary things, like a canning pot or jar lifter, and I don't yet have a good idea of the order of events for jam-making and then canning.
So yesterday I decided it was about time to really get started, at least with the jam-making part. A quick read through sections of the Joy of Cooking seemed to indicate that pectin can sometimes be a helpful additive, but that it isn't always necessary. I had a bunch of perfectly ripe peaches and apricots, so I decided to just go at it: I peeled and cut up all of the fruit, and threw in a hint of rhubarb from the slender stalks we received from our CSA a week ago. I put everything on the stove, and waited until it got nice and juicy before adding some sugar, and then let the mixture bubble away for quite some time.
As I read a bit more in the Joy of Cooking (especially all of the dire warnings about Botulinium, and yes, that's the stuff that people get injected into their faces in the name of vanity), I realized that I just wasn't ready yet to commit to canning the stuff, but given the rate that we each such foods in our house, I wasn't too concerned about my efforts going to waste. I also discovered that both of my chosen fruits were low-pectin fruits, meaning that they probably wouldn't jam up too well anyway. But the thought of peach-apricot sauce dolloped over ice cream was still quite delicious, so I wasn't too concerned.
Then, at some point (and I think this happens in every jam-making story), I got a bit distracted, and when I returned to stir the pot I discovered that the jam had begun sticking to the bottom and was on the verge of burning. Fortunately, a quick stir and a taste test revealed that I had returned just in the nick of time, so I poured the fresh fruity business into a jar and went off to bed.
This morning, for breakfast, I had toast with almond butter and my homemade peach-apricot jam, which turned out pretty darned well and even jammed up a little.
There are definitely more jam-making adventures on the horizon, but I'm hoping that when I finally get to the point of canning the stuff, I'll at least have a bit more help from more experienced jammers so I know what to do to avoid the dreaded Botulinium (lots of cookbooks really enjoy providing dire warnings about this deadly toxin and how minute quantities could kill millions of people). In the very least, the Phoenix Permaculture Guild is having a workshop on home canning next Saturday, which my friend L and I plan to attend.
Mmmm, jam. It's so exciting to buy fruit when it's at its cheapest, and then make my own jam, especially because homemade jam is so much cheaper and more delicious than the store-bought stuff.
So yesterday I decided it was about time to really get started, at least with the jam-making part. A quick read through sections of the Joy of Cooking seemed to indicate that pectin can sometimes be a helpful additive, but that it isn't always necessary. I had a bunch of perfectly ripe peaches and apricots, so I decided to just go at it: I peeled and cut up all of the fruit, and threw in a hint of rhubarb from the slender stalks we received from our CSA a week ago. I put everything on the stove, and waited until it got nice and juicy before adding some sugar, and then let the mixture bubble away for quite some time.
As I read a bit more in the Joy of Cooking (especially all of the dire warnings about Botulinium, and yes, that's the stuff that people get injected into their faces in the name of vanity), I realized that I just wasn't ready yet to commit to canning the stuff, but given the rate that we each such foods in our house, I wasn't too concerned about my efforts going to waste. I also discovered that both of my chosen fruits were low-pectin fruits, meaning that they probably wouldn't jam up too well anyway. But the thought of peach-apricot sauce dolloped over ice cream was still quite delicious, so I wasn't too concerned.
Then, at some point (and I think this happens in every jam-making story), I got a bit distracted, and when I returned to stir the pot I discovered that the jam had begun sticking to the bottom and was on the verge of burning. Fortunately, a quick stir and a taste test revealed that I had returned just in the nick of time, so I poured the fresh fruity business into a jar and went off to bed.
This morning, for breakfast, I had toast with almond butter and my homemade peach-apricot jam, which turned out pretty darned well and even jammed up a little.
There are definitely more jam-making adventures on the horizon, but I'm hoping that when I finally get to the point of canning the stuff, I'll at least have a bit more help from more experienced jammers so I know what to do to avoid the dreaded Botulinium (lots of cookbooks really enjoy providing dire warnings about this deadly toxin and how minute quantities could kill millions of people). In the very least, the Phoenix Permaculture Guild is having a workshop on home canning next Saturday, which my friend L and I plan to attend.
Mmmm, jam. It's so exciting to buy fruit when it's at its cheapest, and then make my own jam, especially because homemade jam is so much cheaper and more delicious than the store-bought stuff.
