Yesterday I received an email from my favorite berry farm, informing me that blueberries are ready for picking! But I have decided I’m not allowed to pick fruit if I still have that fruit in my freezer from last year. And despite my best efforts to eat, cook, and give away the fifty pounds of blueberries I froze last July, I still had a few pounds left. So I made jam!
My freezers are getting full and the cabinet where I store my jars ‘o food is almost full. I still have about 2 dozen empty jars, so I think I’ll make more applesauce… Continue reading
I made grape jelly last summer and it’s pretty runny. I’m no expert jellymaker so I’m sure I did something wrong. What about grape jam, though? It seems like the better way to go because you don’t throw out the grapes after letting the juice drip out. I’m gonna try it.
This site says: “I make jam because making jelly from real fruit (as opposed to bottled or frozen fruit juice, bought from the store) is a complete waste of good food. Jelly is merely sugar-intense fruit-flavored water boiled to the jelly point, whereas jam contains the pulp and the inner skin vitamin and flavor rich part of the grapes. It’s got a richer texture and a lot more flavor than jelly, and produces some excellent grape must for use in fermenting basalmic and wine vinegars.”
Who wants my must?
A few weeks ago I got a good deal on peaches from Clarkdale, and made peach jam for the first time. It’s not great, but it will serve its purpose, which is to distract me from the strawberry jam (I made ONLY eighteen jars, and I’m afraid I might eat it all by January).
Tom asked if I was going to can peaches in syrup again. For the past two years I’ve canned peaches and I was pretty unhappy with them. The flavor was fine, but the texture was awful. The fruit may have been overripe, but for whatever reason, the peaches were stringy and fell apart. I swore I would swear off peach canning forever, but that made Tom sad (he likes to eat them on vanilla ice cream with homemade granola), so I decided to try again. Continue reading