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Making Jam [moved from Southern New England board]

I'm looking into making jam too this summer. Do you have any favorite recipes?

I am not very good with the electric stove yet. I have a smooth ceramic cook top and have had many mishaps. All my life I cooked with gas.

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  1. My favorite jam is native strawberry freezer jam.
    Easy to make and soo delicious.

    http://www.kraftrecipes.com/recipes/3...

    1. My favorite "jam" is Grape Sunshine.

      Equal parts stemmed Concord grapes and sugar (up to 8 C each) mashed together. Put on the stove and boil the heck out of it for 15 minutes. Run through Foley food mill to remove peels and seeds. Store in sterile jars and refrigerate, or water bath process per directions for grape jelly.

      This is delicious -- my kids ate tons of it when they were young, since I got all the grapes I could use from my Gramps. I dunno if it is strictly a jam, but it is great on toast or in PBJs.

      My sympathies on losing your gas stove.

      2 Replies
      1. re: DebinIndiana

        This is about what my grandmother did with her Concord grapes. She often had at least 3 of her 9 grand kids around... we got to battle the YELLOW JACKETS when the grapes were ripe at end of summer. She NEVER measured anything. We'd fill her sink full of grapse to wash them off. Then picked off vines (a few stems were acceptable) and they simmered until soft. She's run thru Foley to get rid of seeds/stems/skins, THEN add lots of sugar and start simmering down til "done".

        1. re: kseiverd

          That's what I love about the method -- no fancy ingredients -- no need to measure -- use however much you have -- not very twiddly because the food mill does all the work -- no thermometer or timer needed.

          I used to can a lot of grapes as grape juice concentrate, too. Just grapes and sugar in a jar with water, water bath processed. Pop the lid, pour off the liquid into a pitcher, and dilute to taste. More kid food.

        1. One of my favorite teaching blogs for jams and all things jarred is Food in Jars: http://foodinjars.com/. So many tips and interesting ideas. I can spend hours reading through it.

          Right now we're enjoying the black raspberry jam I made in August.

          1. When I started making jam I used the Ball Blue Book which I would recommend to anyone starting out. You can get it anywhere for about $6 or less I think. My first copy cost $2.95.

            My favorite is plum jam which is a bit surprising since I don't particularly care for plums. You use the little prune plums also known as Damson, Italian or German Plums.

            This year I think we're going to try marmalade since my GF is particularly fond of it.

            2 Replies
            1. re: JoeBabbitt

              Yes, the Blue Book should be first choice for anyone who wants to try any kind of canning/putting food by.

              1. re: JoeBabbitt

                Agreed!

                It's where I started with canning and it has a huge amount of really good recipes in it. The version that I had 20+ years ago had a chart with canning times and talked about the science behind canning, if I recall correctly. Incredibly useful and definitely worth its price.