• 21 July 2011
Over the span of two weeks I've made 10 batches of freezer jam--yep, that's 1-0--all the while wondering why in the world I waited to long to try my hand at what turned out to be a very simple thing to make. To think, I allowed myself to be intimidated by a mere fruit and a few other key ingredients. I feel so silly now! Since I'm a novice "jammer" at this point (is that even a real word?), I started with the basics and made straight up strawberry and raspberry jams. I experimented a little with sugar, honey, lemon and two kinds of pectin. However, I kept my first attempts pretty simple as I am just a beginner. Once I have a chance to sample them all, I'll have a better idea of what tastes best and I'll share my thoughts and recipes with you.
As I putzed around the kitchen cleaning berries, staining tea towels and labeling jars, a few thoughts came to mind I wanted to share:
1. Berry season is relatively short so get out and enjoy them while you can! Pick 'em, eat 'em or at the very least, buy them. They will never be so reasonably priced and so delicious any other time of year.
2. If you haven't made jam before, you need to...like this week. Go out, pick up a box of freezer jam pectin (or no-cook pectin), and follow the instructions on the box. It's that easy. The pectin you'll need is located next to the regular pectin and canning jars.
3. It's important to remember that you can do, make, or be anything you set your mind to. You can teach yourself anything as long as you're willing to put in the time and elbow grease. The well-known adage, "practice makes perfect", exists for a reason :)
And with that I wish you a lovely Thursday!
p.s. if you're interested, I've shared my tips on making freezer jam over here.
images by Stephanie Brubaker for stephmodo