Absolutely NO corn syrup. NO pectin. (Lemon juice is the helper.) I use considerably less sugar than most jam recipes. It’s a choice. It’s also plenty sweet. 3 quarts chopped apricots, 7 cups sugar, 1/2 cup fresh lemon juice. Stir in deep pot and let sit for 3 hours, also known as macerating. It pulls … More Wildflowers & Seasonal Jam of Apricots with my recipe
The pictures tell the story. Black and red and Italian plums plus lemon and sugar become jam in a different process than usual because I started late in the evening and didn’t want to spend all night in the cubbyhole kitchen. After washing, cutting, grating and juicing ingredients, I put the fruit, lemon juice and … More 3 Types of Plums = Jam of Plums
It’s Washington State cherry season. A quart of pips-out, split dark cherries, 2 cups of sugar, 3 tablespoons of fresh lemon juice macerated at room temperature for three hours and then an hour of constant stirring over medium low heat to 220 degrees Fahrenheit yields merely two jars (3 cups) of heavenly jam. Wish … More A Jam of Cherries
On Sunday at the Ballard Farmers Market, I got some apricots and plums fresh-picked from the Martin Family Orchards in Orondo, Washington, to make both of my favorite cooked, non-pectin jams. I stirred them (for what seemed like hours) on Monday and supervised cookie-baking and water-coloring while I was “hosting” two neighborhood children all day … More Jam. More Jam. Apricot. Plum.
One of my lovely neighbors gifted me with some of her homemade Rhubarb and Pineapple Jam this evening. I had some leftover sourdough bread from a couple days ago just waiting for an excuse to be triple-dipped in egg and slowly browned to crunchiness. (I know there’s a standard name for this, but I don’t … More Rhubarb-Pineapple Jam on Egg Toast