We have always enjoyed fruit jam and jelly but in Taiwan found it to be both expensive and tasteless. One plus of living in the Pacific Northwest is the abundance of fruit. We have visited U-Pick berry and peach farms and found an abundant supply of blackberries along the fences surrounding the house. First you must harvest the berries. Blueberries are easy, in fact some of the bushes are so tall you don't even have to stoop over to pick.
Blackberries are another story. They grow in thickets and are covered with thorns and barbs . Long sleeves are a must and not always enough; I usually look like I was in a battle with a wet cat after I have picked blackberries.
After picking and a light wash (no pollution in this area, just dust) the berries are ready for processing. The jam must be placed in sterilized jars to prevent bacterial growth. The jars are washed in the dishwasher and put in the oven to dry and heat so the thermal shock of filling with boiling liquid won't crack them.
Blueberries ready to be made into jam.
Fruit pectin is added to assist in the jelling process. It is a natural product derived from apples.
Fresh lemon juice is added for tartness, to raise the acidity and help preservation, and to preserve the color of the fruit.
The fruit is crushed and brought to a boil, then the pectin is added. After returning to a boil sugar is added, the amount depends on the tartness of the fruit. The mixture is boiled for about 10 minutes.
While the fruit mixture is boiling the jar lids are put into boiling water to sterilize them and to soften the rubber sealing surface so a tight seal will be formed.
Everything is laid out so the filling and sealing can be done quickly.
The boiling fruit mixture is ladled into the jar, the lid placed on top, and a sealing band screwed on as quickly as possible.
The filled jars are placed in a boiling water bath for 10 minutes for further sterilizing.
After removal as the jars cool you will hear a "ping" as the lid flexes and seals the jar under a vacuum. The cooled jars can be kept unrefrigerated up to a year without significnt flavor loss; although we have never had any last that long.
So far we have made peach, apricot, blueberry, blackberry, raspberry, and strawberry jam as well as pear salsa and canned peach halves. Can't wait to see what next season brings.
Blackberries are another story. They grow in thickets and are covered with thorns and barbs . Long sleeves are a must and not always enough; I usually look like I was in a battle with a wet cat after I have picked blackberries.
After picking and a light wash (no pollution in this area, just dust) the berries are ready for processing. The jam must be placed in sterilized jars to prevent bacterial growth. The jars are washed in the dishwasher and put in the oven to dry and heat so the thermal shock of filling with boiling liquid won't crack them.
Blueberries ready to be made into jam.
Fruit pectin is added to assist in the jelling process. It is a natural product derived from apples.
Fresh lemon juice is added for tartness, to raise the acidity and help preservation, and to preserve the color of the fruit.
The fruit is crushed and brought to a boil, then the pectin is added. After returning to a boil sugar is added, the amount depends on the tartness of the fruit. The mixture is boiled for about 10 minutes.
While the fruit mixture is boiling the jar lids are put into boiling water to sterilize them and to soften the rubber sealing surface so a tight seal will be formed.
Everything is laid out so the filling and sealing can be done quickly.
The boiling fruit mixture is ladled into the jar, the lid placed on top, and a sealing band screwed on as quickly as possible.
The filled jars are placed in a boiling water bath for 10 minutes for further sterilizing.
After removal as the jars cool you will hear a "ping" as the lid flexes and seals the jar under a vacuum. The cooled jars can be kept unrefrigerated up to a year without significnt flavor loss; although we have never had any last that long.
So far we have made peach, apricot, blueberry, blackberry, raspberry, and strawberry jam as well as pear salsa and canned peach halves. Can't wait to see what next season brings.
1 comment:
The picture of the blueberries looks so juicy and sweet.
Until I saw all the work involved in making jam I didn’t realize how much was needed to make homemade jam taste so wonderful.
Post a Comment