Friday, August 13, 2010

My tips for perfect jam

Over the years I have made many many batches of jam and after all this time I have actually learned a few secrets for making pretty darn good jams and jellies. I enjoy making jam because I cannot stand to pay that kind of money at the store for high fructose corn jam that dosen't even taste that good. So here are a few of my tips for jamming. Give it a try it is super easy and makes a great gift!

ALWAYS follow the directions on the pectin package to the letter! you can also make jam with out pectin but I choose not to because it takes too long to cook it down and I get bored. Once you have made jam a few times you will realize why.

I always add about 2 tablespoons of fresh lemon juice, about a teaspoon of butter and a few pinches of salt to my jam recipes. Together they make for a richer jam with a more complex flavor and I have never had to skim any foam thanks to the butter.

Feel free to add spices to complement the fruit flavor. I like to add cinnamon and ginger to peach, apricot,apple and plum jams. A little goes a long way and really gives the jam a "pie" flavor.

Lay out all your tools, jars,rings, directions, a wet towel, pots and canner before you start to avoid having to look for something in a panic in the middle of the process.

The most important rules of preserving fruit spread are to be careful (that stuff gets HOT), take your time and enjoy the process. I like to do it when I am home all alone so I do not get distracted and I do not have any little people underfoot.

What are your best tips for making jams? I'd love to hear from you!

Spread peace generously and with love just like your best jam!

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