Category: Jam

Fresh Fig and Peach Jam or Sara’s Gift

Fresh Fig and Peach Jam or Sara’s Gift

My friend Sara brought me figs the other day. A little giftie–much appreciated. Not much better to give a woman like me. Since it wasn’t time for figgy pudding, I opted to eat them fresh as they’re pretty rare in Colorado.

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Blackberry Jam or No, My Phone is Still Working

Blackberry Jam or No, My Phone is Still Working

 

The problem with making jam at home is that it’s no problem.
A regular batch of freezer jam doesn’t even take 45 minutes
                                                                                  and that includes washing/drying containers.

You can have it on toast.
You can put it on waffles.
Try a teaspoonful in your plain yogurt.  (Just buy plain yogurt and do this or add a tad of honey.)

You can give it away.  Oh, the friends you’ll have.
Even if you do, you’ll have enough jam to last quite a while.

Here’s my jam cooling out on the deck.
I couldn’t do that today because the wind is blowing 70 mph. 

So here’s what I did… I followed the directions on the pectin packet.  Just for grins, I’ll recount the experience.

Freezer Blackberry Jam ala SureJell Package and Alyce
makes about 7 cups of jam

Wash and dry about 10 c worth of containers.  (1 and/or 2 cup–your choice)   While you’re only making 7 cups of jam, you’ll need space at the top of each container for expansion.  Set aside on a big baking sheet or on counter where they can stay for a day or so.

Wash and pat dry about 3 pints fresh blackberries.

Mash them with a potato masher or put them in the food processor.  Leave some partial fruit; don’t completely puree.   Measure to make sure you have exactly 3 cups of mashed berries.  Eat any left.

Measure into a large bowl exactly 5 1/4 c white sugar.  Mix 3 cups measured mashed blackberries into it.  Let stand 10 minutes, stirring occasionally.

Meantime, measure 3/4 c water into a small saucepan and add package of pectin (Surejell).   Stir well; it will be lumpy.   Bring to a boil over high heat and let boil 1 min.  (30 seconds extra at altitude.)  Pour into blackberry-sugar mixture and stir for 3-5 minutes continuously until the sugar is completely melted.  Taste to make sure no grit remains behind.

   Ladle or spoon into prepared clean plastic containers (1 or 2 cup) and leave 1/2 ” at top for expansion.
Cover with well-fitted lids.
 Let sit 24 hours without disturbing to set.  Freeze for up to a year or  store in refrigerator for up to two weeks.  I don’t think it’ll last that long. 
Bon confiture!
Two-dog Kitchen…  Yes, they do more than sleep.  They eat and they go outside.  haha
Jammin’
Alyce