His Homemade Canned Fruit Jam Repertoire Keeps Expanding

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    Aug 17, 2020 5:22 PM GMT
    He’s really gotten into making & canning jams recently. I suppose a consequence of his coronavirus confinement boredom. His creations now include blueberry, blackberry, peach, strawberry, and cherry. And he’s not done yet.

    He’s planning an orange marmalade. We’ve got a neighbor who gives us an almost unlimited supply of oranges, because she’s one of the recipients of these jams and his other foods.

    But I gotta tell yah, his jams so far have gotten rave reviews from everyone. (We just give the jars away, we charge nothing, the reward is his pleasure in the kitchen, the classic Italian mother behavior). And I must agree - finest jams I’ve ever had. You just go WOW! Though many others are good in their own right, like Smuckers in the US, no commercial brands compare to his.

    There are of course no preservatives, no artificial flavors or colorings, no additives of any kind, unless you consider pectin (for thickening) to be an additive. For sweetness he uses only pure white granulated sugar, no cheaper corn syrup or anything else. Just pure natural ingredients, the fruit fresh-picked.

    I’ve already posted a recipe here, and the other fruit variations are very similar. And really very simple, a few basic ingredients. The only real challenge is to acquire glass canning jars and know how to use them, for storing larger amounts and giving the jam to others. PE me if you want the exact recipe for any particular type he makes.
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    Aug 18, 2020 3:13 AM GMT
    Art_Deco saidHe’s really gotten into making & canning jams recently. I suppose a consequence of his coronavirus confinement boredom. His creations now include blueberry, blackberry, peach, strawberry, and cherry. And he’s not done yet.

    He’s planning an orange marmalade. We’ve got a neighbor who gives us an almost unlimited supply of oranges, because she’s one of the recipients of these jams and his other foods.

    But I gotta tell yah, his jams so far have gotten rave reviews from everyone. (We just give the jars away, we charge nothing, the reward is his pleasure in the kitchen, the classic Italian mother behavior). And I must agree - finest jams I’ve ever had. You just go WOW! Though many others are good in their own right, like Smuckers in the US, no commercial brands compare to his.

    There are of course no preservatives, no artificial flavors or colorings, no additives of any kind, unless you consider pectin (for thickening) to be an additive. For sweetness he uses only pure white granulated sugar, no cheaper corn syrup or anything else. Just pure natural ingredients, the fruit fresh-picked.

    I’ve already posted a recipe here, and the other fruit variations are very similar. And really very simple, a few basic ingredients. The only real challenge is to acquire glass canning jars and know how to use them, for storing larger amounts and giving the jam to others. PE me if you want the exact recipe for any particular type he makes.


    Do you ship?

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    Aug 18, 2020 12:27 PM GMT
    TropicalDelight said
    Do you ship?

    No, we always drive, don’t even like to fly anymore. And certainly not during this pandemic.

    Seriously, since it’s so easy to make, better to make your own. The glass jars, most labeled as Ball (but still generically called Mason jars as a type), can be found in many larger supermarkets. The main distinction from ordinary glass jars is 2-piece lids: a disc with a rubber seal and a threaded ring. The rubberized disc can only be used once, but packs of replacement discs should be available where you find the jars sold.

    Oddly the process is known as canning, despite glass jars and not metal cans being used. In different sizes, for jam he uses the smaller ½ pint, while the bigger pint, up to a quart, are for his tomato sauces, all 3 sizes with a wide mouth. You also should have large tongs or lifters to raise the jars from the boiling water, and of course a pot large enough to immerse a number of jars.

    But if you put your jars of jam directly into the refrigerator, and they’re kept cold if given to friends who then immediately refrigerate them, some sources, like the link below, say you can skip the canning steps. Yet you still should sterilize the empty glass jars and lids in boiling water before filling them. Simple washing is not enough.

    And the storage life is reduced. Depending on the contents, it could be barely a week or 2, to a few months, like any opened containers in your refrigerator. For these fruit jams look for white mold forming. But dangerous invisible bacteria can grow as well, even though you’ll have first boiled the jam while making it. The canning process adds 10 or more minutes of boiling temps, to further kill bacteria, and creates a vacuum seal.

    https://www.homegearkit.com/steps-for-preserving-food-in-mason-jars/
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    Aug 19, 2020 1:47 PM GMT
    Lucky there are a variety of fruits, where you live.
  • carew28

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    Aug 20, 2020 2:54 PM GMT
    Twomen_inlove saidLucky there are a variety of fruits, where you live.


    Yes........and much more agreeable than a fish supper.
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    Aug 21, 2020 2:56 AM GMT
    carew28 said
    Twomen_inlove saidLucky there are a variety of fruits, where you live.


    Yes........and much more agreeable than a fish supper.

    Mate I've never dived into a fish, I'll leave that for you and A_D.

    I don't mind a good fruit salad though.
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    Aug 21, 2020 11:27 AM GMT
    carew28 said
    Twomen_inlove said
    Lucky there are a variety of fruits, where you live.

    Yes........and much more agreeable than a fish supper.

    1. We love a fish or seafood supper. You’re from Massachusetts; how could not NOT like fish? Cod & lobster are your staples.

    2. My guy’s from Waltham, a Boston suburb. We’re having calamari at lunch today with a friend. This weekend we’re having lobster flown in fresh from New England, for dinner at home. We had crab earlier this week, my favorite from Seattle.

    Sometimes we get it direct to our home in dry ice, but I honestly don’t notice any difference with store bought. The only difference was when I caught Dungeness crabs live when I lived in the Puget Sound area. Wonderful!

    3. Jam is for breakfast, never at supper. On toasted bread, English muffins or bagels. Sorry to be so regimented, but it is what it is.
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    Aug 21, 2020 11:58 AM GMT
    Twomen_inlove said
    Lucky there are a variety of fruits, where you live.

    Yes, Florida grows many fruits. But California and Hawaii are not far away, either, with today’s transportation, nor are Georgia peaches and fruits from all over the US.

    When I was a kid in the 1950s the only fruits we had in the winter months were canned or in jars. The ability to transport fresh fruit from warmer growing regions didn’t yet exist. It was just developing.

    Most of you guys don’t realize what a modern miracle it is to have fresh vegetables in the US snow belt in January. “OK, I’m gonna go out and buy some fresh tomatoes, lettuce, avacodes, celery, carrots, and other veggies in the dead of winter.” Are they growing in your own back yard, buried under snow? Where do you think they came from? And how did they get there? We couldn’t buy fresh c. 1955.

    This is a major change that is forgotten & overlooked. You get fresh veggies & fruit in the the dead of winter throughout the US, when you shouldn’t, based on your own season.
  • carew28

    Posts: 1502

    Aug 21, 2020 1:28 PM GMT
    Art_Deco said
    carew28 said
    Twomen_inlove said
    Lucky there are a variety of fruits, where you live.

    Yes........and much more agreeable than a fish supper.

    1. We love a fish or seafood supper. You’re from Massachusetts; how could not NOT like fish? Cod & lobster are your staples.

    2. My guy’s from Waltham, a Boston suburb. We’re having calamari at lunch today with a friend. This weekend we’re having lobster flown in fresh from New England, for dinner at home. We had crab earlier this week, my favorite from Seattle.

    Sometimes we get it direct to our home in dry ice, but I honestly don’t notice any difference with store bought. The only difference was when I caught Dungeness crabs live when I lived in the Puget Sound area. Wonderful!

    3. Jam is for breakfast, never at supper. On toasted bread, English muffins or bagels. Sorry to be so regimented, but it is what it is.



    Yes, I'm from Massachusetts.......but western Massachusetts. I eat mostly tuna, salmon, or whitefish. I've only once in my life had real lobster, years ago. I ate it the proper way out of the shell, and while it was good, it was messy, and a chore to eat. It's also terribly expensive. When I walk past a live lobster tank in the supermarket, I always feel sorry for the poor things. I've once in awhile had it in restaurant seafood casseroles, but it's terribly expensive, and I like tuna or scallops just as well. I've never really eaten calamari (which I think is squid) at all. I once tasted it in a restaurant when a friend ordered it. It was okay, kind of chewy, but I actually prefer ordinary fish or shellfish. But I often do eat supermarket delicatessen crab-cakes. And cod ( or scrod) is pretty much a staple food out here, too, as well as near Boston. The eastern part of the state tends to be pretty elitist, with their lobster and all. Out here in the west, we're more egalitarian. But we do like our Boston baked-beans.

    "And here we have good old Boston
    The home of the bean and the cod
    Where the Lowells speak only to the Cabots
    And the Cabots speak only to God."
  • carew28

    Posts: 1502

    Aug 21, 2020 1:38 PM GMT
    Twomen_inlove said
    carew28 said
    Twomen_inlove saidLucky there are a variety of fruits, where you live.


    Yes........and much more agreeable than a fish supper.

    Mate I've never dived into a fish, I'll leave that for you and A_D.

    I don't mind a good fruit salad though.


    You really shouldn't knock it till you've tried it, though. We only live once, and it doesn't hurt to have a new experience once in awhile, just to see what it's like. You never know. It takes all kinds to make up this world we live in. No one on this forum will hold it against you, you needn't rell anyone, and you can keep your Gold Star.
    But to tell the truth, nowadays I too prefer a nice fruit salad.
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    Aug 23, 2020 7:28 PM GMT
    Mate my young life was full of new experiences cruising. I simply never needed to go fishing, not even for a nibble. But swollining polish, Russian, or latino sausage has always been a positive experience. The smell of fish is a real, cock softener.