The ancient art of jam making

My husband and I spend a lot of time in the kitchen together (that isn't a euphemism for anything, btw ).

We tend to end up with "projects" - over the years we've spent time teaching ourselves pasta making (didn't really take off), sourdough bread baking (did really take off), fruit cakes (made 110 as gifts one Christmas), chocolate making, and last year, we took on jam. Actually, Pete took on jam, I'm just the kitchen slave (empty dishwasher, sterilise jars, make pretty labels), because Pete is much fussier about jam than I am, and he likes it to be softly set rather than firm. As with all things in our 20 year marriage, it's better to decide who's going to be the boss early on in a project.

I'm not sure how many people still make their own jam, but if you haven't tried it, I'd really like to encourage you to have a go. We've enjoyed it immensely, and it's really quite a simple process. It's not like breadmaking, which provides us with a few delicious loaves every week - a single batch of jam can give you a whole season of bottled sunshine. We recently bought a 10kg box of plums for $16, and we now have 29 jars of plum jam (we've already given three away). And it isn't just the economy of preserving seasonal produce, it's also the glorious colours and tastes of capturing the fruit at its best and the warm glow of having a full larder of provisions (maybe Anders is right and I am part-Amish ).

I don't really know how jam making could go too far wrong. If the jam doesn't set to your liking, you can always use it as a sauce on pancakes. If you can't be bothered with hot water boiling the finished jars, you can store the jam in the freezer. Actually, many recipes don't even require you to hot water process, they just specify that you turn the jars over while they're still hot to sterilise the lids. Jams are a much safer option that other preserves, because the sugar helps prevent evil things in the jam, and usually if it does spoil, it's because of mould, and you can see that when you open the jar (as opposed to really evil things like botulism which you can't see at all).

We make our own pectin, but it's not really necessary, as purchased pectin or pectin sugar will set just as well. And with fruits like plums, you don't even need to add pectin, because it's full of it anyway. Here are some photos of our jam futures..

jams 007.jpg

jams 008.jpg

Yesterday we discovered that you can take half a jar of plum jam, melt it down and add cold water to it (and maybe a bit of sugar) and freeze it in the icecream maker to make sorbet!

plum sorbet.jpg

I'd love to know about your jam making adventures if you have any. And if you haven't tried it, again, I'd really encourage you to give it a go!

Cheers, Celia

That is truly a beautiful sorbet!

Now I must make some. You are a Bad Influence, girlfriend.

Holy cow, you're gonna be the death of me!

My Grandma Hart used to make a lot of jam. She grew her own black raspberries. She died in 1991, just after her 100th birthday. She told my mother that in the days before paraffin, canning and refrigeration, the jam jars would be allowed to have mold form on the top. This mold is anti-bacterial (think penicillin) and when you wanted to use the jam you would simply peel the mold off the top and the jam was fine.

I made jam the whole time my children were in the home. I haven't made any in about 5 years. I discovered winemaking, and it's an internal battle about how to use the fruit. I really prefer my blackberry port. My husband loves my blackberry jam. My favorite is a mixed berry jam using strawberries, raspberries and blackberries. YUM! Then, I like the berry/pepper combination. But, Carl doesn't like the heat. I'm inspired. Will make a few batches this summer. Thx, girl!

Holy cow, you're gonna be the death of me!

I'm going to be the death of you? Matey, I haven't even met you..

My Grandma Hart used to make a lot of jam. She grew her own black raspberries. She died in 1991, just after her 100th birthday. She told my mother that in the days before paraffin, canning and refrigeration, the jam jars would be allowed to have mold form on the top. This mold is anti-bacterial (think penicillin) and when you wanted to use the jam you would simply peel the mold off the top and the jam was fine.

A practice that's quite out of favour now, Howie. The scientists now tell us that the mould can breed stuff inside the jam that can make you sick, so the current recommendation is, if it's mouldy, throw it out. Having said that, it clearly didn't hurt your grandma..

I made jam the whole time my children were in the home. I haven't made any in about 5 years. I discovered winemaking, and it's an internal battle about how to use the fruit. I really prefer my blackberry port. My husband loves my blackberry jam. My favorite is a mixed berry jam using strawberries, raspberries and blackberries. YUM! Then, I like the berry/pepper combination. But, Carl doesn't like the heat. I'm inspired. Will make a few batches this summer. Thx, girl!

I can see how that would be a hard decision to make, Jo! Last year my favourite was the berry jams as well, particularly a rhubarb and raspberry that Pete made, but then I discovered stone fruit jam. Oh my word, they're just gorgeous. The latest batch of blood plum (with kirsch and cinnamon) is to die for...

During the spring and summer months, I make freezer jams with the fresh fruits. Like Celia, we use the occasional non-setting jam over pancakes, and ice cream. I love the idea of making sorbet with the jam...never thought of that.
We have peach, nectarine and strawberry in the freezer right now. The strawberry has been our favorite for years.

Karen, what is freezer jam? I've heard it mentioned a few times, but never understood the concept - does it actually become jam in the freezer, or is it jam you cook on the stove and then store in the freezer rather than in the pantry?

Thanks! Celia

"C" Having grown up on a farm and tended (for my Mother a huge garden) we always had what we euphemistically called "canned goods" on hand. Both sweet and savory. Onions and potatoes were kept buried in a cellar that was about 6 feet underground, with soil piled high over it. There was a door leading to steps that took on to the dirt floor of the cellar. Shelving was constructed on all sides from near the floor to near the ceiling. My Mom made all kinds of jelly, and jam, and as I sat here reading your post on jam, I remember her tomato preserves. Haven't thought of those in years, many years. Fruits, and canned vegetables were kept there year around as we didn't have electricity back then. There was a potato and onion room in the barn and was pitch black so dark it was inside. Peanuts were left on the roots of the plant and placed in the hayloft for them to dry before we took the peanuts off and burned the vines. I guess coffee, sugar, spices, flour, salt and pepper was about all we purchased at the food store. We had no money, but we sure ate well!

Bobby, every time I read one of your stories about your mum (which I always enjoy immensely), I think to myself that she must have been an amazing woman. I hope my boys remember me with as much fondness when they're adults. I love that you were so self-sufficient - did you grow your own meat as well? You mightn't have had much money, but you know what? You were rich.

"C" Having grown up on a farm and tended (for my Mother a huge garden) we always had what we euphemistically called "canned goods" on hand. Both sweet and savory. Onions and potatoes were kept buried in a cellar that was about 6 feet underground, with soil piled high over it. There was a door leading to steps that took on to the dirt floor of the cellar. Shelving was constructed on all sides from near the floor to near the ceiling. My Mom made all kinds of jelly, and jam, and as I sat here reading your post on jam, I remember her tomato preserves. Haven't thought of those in years, many years. Fruits, and canned vegetables were kept there year around as we didn't have electricity back then. There was a potato and onion room in the barn and was pitch black so dark it was inside. Peanuts were left on the roots of the plant and placed in the hayloft for them to dry before we took the peanuts off and burned the vines. I guess coffee, sugar, spices, flour, salt and pepper was about all we purchased at the food store. We had no money, but we sure ate well!

Bob, I see you're in KY now. Did you grow up there as well? Your stories remind me of my Mom and how she grew up.

Bob, I see you're in KY now. Did you grow up there as well? Your stories remind me of my Mom and how she grew up.

No Linda, I joined the USAF straight out of high school and stayed 20 years. When I retired from the USAF I was fortunate enough to get a position with the National Weather Service. and stayed with the NWS another 20. My last USAF assignment and my first NWS assignment was in the Weather Service office in Fargo North Dakota,and after 6 years there I finally transferred to the NWS office here in Lexington retiring again in 1996. Since then I have worked part time at a couple of the local Parks and Recreation (city) golf courses. Not much pay, but all the free golf I can eat.

I have posted here a few times about my Mom. She was in my mind a great lady, who just seemed to take life by the horns and wrestle it to the ground.

Bob, I see you're in KY now. Did you grow up there as well? Your stories remind me of my Mom and how she grew up.

I have posted here a few times about my Mom. She was in my mind a great lady, who just seemed to take life by the horns and wrestle it to the ground.

Bob, I guess we are quite lucky indeed. My Mom was a great lady to me as well, and I miss her every day. She was born in 1925 in a small town in Maine. They lived on a farm (with electricity at some point) but never a phone. She attended school in a one-room school house until she went to high school. She met my Father while he was in the Air Force (1946-1952) stationed in Maine. They moved to NC in 1952, and lived here for the rest of their lives. [Edited to say that I miss both my parents every day!]

Bob, I see you're in KY now. Did you grow up there as well? Your stories remind me of my Mom and how she grew up.

I have posted here a few times about my Mom. She was in my mind a great lady, who just seemed to take life by the horns and wrestle it to the ground.

Bob, I guess we are quite lucky indeed. My Mom was a great lady to me as well, and I miss her every day. She was born in 1925 in a small town in Maine. They lived on a farm (with electricity at some point) but never a phone. She attended school in a one-room school house until she went to high school. She met my Father while he was in the Air Force (1946-1952) stationed in Maine. They moved to NC in 1952, and lived here for the rest of their lives. [Edited to say that I miss both my parents every day!]

Linda, it has been pointed out to me that I really didn't answer your question about where I was born, and I didn't mean to ignore that. I was born in Northern Arkansas i 1938 and moved to Southeast Missouri in 1942. That move is in fact my earliest childhood memory. I grew up in Southeast Missouri, finished high school in 1955 and joined the USAF. Seems like I was on the move for about 20 years while in the Air Force then settled here in Lexington after moving here from North Dakota in 1978 I have been in the same house since.

Bobby, every time I read one of your stories about your mum (which I always enjoy immensely), I think to myself that she must have been an amazing woman. I hope my boys remember me with as much fondness when they're adults. I love that you were so self-sufficient - did you grow your own meat as well? You mightn't have had much money, but you know what? You were rich.

"C" it looks as if I failed to answer your question about meat and again I didn't mean to overlook that. For the most part we did "grow our own meat", but it was mostly pork, and chicken and various other fowl such as turkey and guinea. Also, as the boys grew old enough to safely handle a gun we supplemented the dinner table with small game such as rabbit, and squirrel and of course fish. I don't remember my dad hunting at all, I suppose he was just too busy farming. We had our own milk, and Mom saved the cream from the milk and we churned our own butter...which went well with the jam.

Great stuff, Bob! I've always admired the self-sufficiency of days past. I don't think country folk really do as much of that anymore - the ones I know eat their own meat, but many of the other aspects of the lifestyle are gone in favour of ready made conveniences. I can understand that, because it must have been a lot of work (I find just keeping us in bread to be a bit of work), but it's also sad when some of the skills and knowledge start to disappear...

Today I came across this poem by American poet Mary Oliver which made me smile - seemed appropriate to post it here :

Answers

By Mary Oliver

If I envy anyone
it must be my grandmother
in a long ago green summer,
who hurried between
kitchen and orchard
on small uneducated feet,
and took easily
all shining fruits
into her eager hands.

That summer I hurried too,
wakened to books and music
and circling philosophies.
I sat in the kitchen
sorting through
volumes of answers
that could not solve
the mystery of trees.

My grandmother stood among
her kettles and ladles,
smiling, in faulty grammar,
she praised my fortune
and urged my lofty career.
so to please her
I studied-but
I will remember always
how she poured confusion out,
how she cooled and labeled
all the wild sauces
of the brimming year.

We have a prolific (most years) Santa Rosa plum tree. Last summer, I made about 6 quarts of plum preserves in batches. One batch didn't set right, so I emptied the jars back into a pot with some fresh plums, added more pectin and sugar and remade them. They set fine the second time.

Bernie, the blood plums we used didn't even need pectin - apparently some plums are quite high in it. It's my new favourite jam (although the apricot and nectarine comes a close second). Must be nice to be able to turn fruit from your own tree into jam. We've made Lilly Pilly jelly this year, which is quite nice, but I wish the crabapple tree we've had for years would fruit - it would make great jam!

Karen, what is freezer jam? I've heard it mentioned a few times, but never understood the concept - does it actually become jam in the freezer, or is it jam you cook on the stove and then store in the freezer rather than in the pantry?

Thanks! Celia

I ave always made freezer jam because it tastes like the fruit you process, and it has a fresh taste. It is easier and faster and certainly safe. Here is the process:

Making Jam


The process itself is simple:


Wash and stem the fruit (and peel it, if applicable).
Place it in a wide-bottomed pan and crush with a potato masher to a smooth consistency, leaving some chunks of fruit if you like.
Stir in the sugar and let the mixture sit for 20 minutes, stirring occasionally.
In the meantime, mix together the pectin and water in a small saucepan until the powder is dissolved; bring it to a boil over high heat, and let it boil for a full minute.
Pour it into the fruit and stir for a couple of minutes.
Pour the jam into your containers, leaving a half-inch of "head space" at the top.
Cover the containers and let them sit at room temperature for 24 hours.
The jam should have thickened significantly overnight, but it can take up to two weeks for it to completely finish its jelling process. If it's too thick, stirring it will soften it up. If it's still too runny after two weeks, you can pour it into a saucepan and bring it to a boil. It will get thicker as it cools, and you can re-bottle as you did before.

I always leave chunks of the fruit, in tact. Love those chunks of fruit on my biscuit.

Pour the jam into your containers, leaving a half-inch of "head space" at the top.
Cover the containers and let them sit at room temperature for 24 hours.

Thanks Karen! Do you put it straight into the freezer after the first 24 hours? And how long does it keep in there?

Right into the freezer, and I have had jam in there for two yerars....still great. We use it over ice cream and pancakes too.