Jam making is one of my favorite seasonal things to do. I am not a summer person, but this is one thing I do love about this time of year.
I started making jam because my brother's fruit trees produce an abundance of fruit. Having grown up listening to my grandmother tell stories of the depression era, I felt responsible not to let the fruit go to waste - I had to save it! So I bought a book called Stocking Up which described different ways of making jam. In this great book I found an alternate way of making jam without using gelatin (an animal product), but instead with a pectin derived from fruit. There are two ways to do this; one by boiling down apples and making a pectin stock, and the other by using a product such as *Pomona's Universal Pectin, which you can find at health food stores. I use Pomona's pectin. Both ways of making jam are the low-methoxyl (LM) method.
The effort is well worth it. With making my own jam I can control the amount of sugar used (low or no sugar), I do not have to use animal products, and the flavor is incredible. This has turned me into a jam snob ... it's the best I've ever tasted. It is!
*There are recipes in the Pomona's Universal Pectin package, and a jam hotline. I use Pomona's recipes for my jam.
11 comments:
These look SO luscious!!
I think I'm going to have to try jam-making!
Jennifer, that makes me so happy - I think you'll really enjoy it :)
True, homemade jam has an increadible flavor. I use pectin, which allows to cut way down the sugar and to reduce the cooking (although just for the jelling property one could use an apple or quince - which I used to do when pectin wasn't readily available). Using gelatin instead is totally new to me! I went over to see you beautiful photos: what a gorgeous cupboard for storing our jam!
fabulous. your jams, the tips and the images!
thanks for stopping by my blog, because that way i discovered yours! also really like your fete de la musique photos.
Woow, these look great! I would love to try jam making too!! Homemade jam is the best!
Have a great sunday afternoon! ox
wow, I love this. I think I'm going to be a jam snob too! :)
I am so impressed an inspired. I always had doubts because it seems hard to prepare the jars but i loved your stream at flickr. We have a lot of raspberries and apples - maybe I'll try this year. Great post!
Janis! They look fantastic!! LOVE the cabinet they are resting in looking so lovely! Your flickr photos are so great! Once I start making our jam they will be my guide! Thanks so much for the tips!
Happy Day!
I enjoyed the entire process and your fun labels too !!! thanks for sharing ...
It looks both delicious and beautiful. I had to check those pics from flickr too. So fine! Wish I could crab a jar and have a taste (with a nice, fresh croissant...)
nothing beats home made jam! you got me curious. so far we have just made jam as a here-and-now product, that is, just boiled the fruit with sugar (and cinnamon or ginger or whatever else we wanted to add). i've never really had enough fruit - or the knowledge - to make jam to last throughout the year. but your stuff looks like such a great investment in good flavor and taste :)
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