Remember how I learned how to make sausages a few years back? I'd purchased the lesson in an auction to benefit our school system. Well, it was time for me to return the favor. For our PTO silent auction, I volunteered a canning lesson. It was purchased by another parent in town and, today, we got together to make a batch of jam.
She'd requested low sugar jam so today was my first experience with the low sugar Sure-Jell. Let me just say it worked terrifically! The plan had been strawberry jam (I picked some yesterday up at the pick your own place in preparation) but we ran out so topped off the required 6 cups of fruit with some apricots. While this was all being prepared (and it went off without a hitch) we discussed boiling water vs. pressure canning, pickles, tomatoes, various recipes, and being creative within the basic rules.
After my student left with her flat of very tasty and wonderfully fragrant strawberry apricot jam, I made a creative batch of my own. I'd noticed that the mulberry tree around the corner was getting ripe, so I went out at 5:30 am (yes, you read that right) to pick some. In the rain. Why, yes, I am crazy. I got about a pint. I found that there are fewer cars then, therefore, fewer gawkers. I found more hanging over my car at the grocery store, an they were larger and sweeter, and I got about a half-pint of those. These (crushed), plus 5 apricots, and 2 T. minced fresh ginger went into a pot, with 1/3 c. lemon juice, 5.75 cups sugar, and 2 packages of Certo. I'm not messing around with the Certo anymore. I'm going to continue to double up until it's gone.
I now have 7.5 cups of Ginger Apricot Mulberry Jam.
She'd requested low sugar jam so today was my first experience with the low sugar Sure-Jell. Let me just say it worked terrifically! The plan had been strawberry jam (I picked some yesterday up at the pick your own place in preparation) but we ran out so topped off the required 6 cups of fruit with some apricots. While this was all being prepared (and it went off without a hitch) we discussed boiling water vs. pressure canning, pickles, tomatoes, various recipes, and being creative within the basic rules.
After my student left with her flat of very tasty and wonderfully fragrant strawberry apricot jam, I made a creative batch of my own. I'd noticed that the mulberry tree around the corner was getting ripe, so I went out at 5:30 am (yes, you read that right) to pick some. In the rain. Why, yes, I am crazy. I got about a pint. I found that there are fewer cars then, therefore, fewer gawkers. I found more hanging over my car at the grocery store, an they were larger and sweeter, and I got about a half-pint of those. These (crushed), plus 5 apricots, and 2 T. minced fresh ginger went into a pot, with 1/3 c. lemon juice, 5.75 cups sugar, and 2 packages of Certo. I'm not messing around with the Certo anymore. I'm going to continue to double up until it's gone.
I now have 7.5 cups of Ginger Apricot Mulberry Jam.
Sounds delicious! Nice that the "lesson" went so well - I'm sure she learned a lot!
ReplyDeleteI would love to have some cooking lesson too, on baking as it is my weakest zone. I have a mulberry tree in my backyard, and got creative this year to keep my yard purple free and collect some berries: I placed tart under the tree and collected berries from it every morning and evening. We had enough to share with birds! :)
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