Gene’s photos of his gorgeous Italian Plums inspired me to start this thread. (Gene, would you mind posting a photo of your plums here as well?)
Personally, I’d like to thank everyone who answered my recent question about canning jams, jellies, and preserves. Thank you especially to Gia, who gave me detailed instructions, enabling my very first batch of strawberry jam to be a complete success. I’ll be posting lots of photos on my blog soon, but here’s a quick photo to share.
how easy was it???? What about the cost? Do jams take a lot of $ to make? (like if you are broke and doing that instead of buying gifts…..)
Hi Ski - It was extremely easy… I should have my blog post up in a day or two (complete with lots of how to photos).
I used frozen berries that I purchased, but the cost would be substantially less expensive if you use fruit you grow yourself - once you have the canning jars, all you need is a package of pectin and 7 cups of sugar. I bought a 2-pack of pectin for less then $2 (one package made 8 jars of jam). I found 12 canning jars marked down to $7 because it’s the end of the summer. The jars and rings can be reused, but the flat lids should be replaced each canning process.
I have raspberries and blueberries in the freezer… might try those next.
Try the raspberries for sure! I used to swear allegiance to strawberry jam, but once I tried raspberry I was hooked! I use the same recipe as for making strawberry jam, but after crushing the berries, I put half the mixture (or you could do the whole mixture) through my food mill to remove seeds. It’s a softer set, but so so so good! I am waiting on Roma tomatoes to ripen in my area (another week or two I’m told) then I’ll post some pics of tomatoes. Canning can be addictive.
In recent years, I’ve come to rely on my freezer more than canning. Used to do tons of it, mostly tomato sauce with the help of an Italian friend, but the occasional batch of pickles, jam, jelly and marmalade, too. You folks are waking up the addiction. Yikes!!!
Beautiful jars, Patricia. What a treat to look forward to all winter—if they last that long! Good to know that you can always make more with fruit from the freezer. So glad you asked that question in the other thread. Now we all know.