Specialty Produce and picked up fresh vegetables, and decided it was time to make some jam. Everyone, it seems, is making jam this summer, and I didn't want to be left behind. I'd planned on making peach, but when I got to SP, I bought an entire flat of blackberries, and a box of peacotums (a hybrid peach/apricot/plum) from Fitzgerald farms. Fitzgerald farms has some of the most awesome stone fruit I've ever tasted, and I think this jam will be amazing!
I began with the blackberries, and cooked them down with sugar, and Meyer lemon juice from our lemon tree. I did add pectin, since it does help jam set up and I got the most gorgeous jewel-like jam in the course of 30 minutes. I did cook them in a water bath to preserve them, and I will probably be giving them away to friends.
|Crush the berries with a potato masher, or run in the food processor|
|Remove the foam that forms on the top of the bubbling jam.|
The peacotums need to be peeled, so I started on them next.
|Bring to a boil, add sugar and the juice of one lemon---I used about 3 cups for 10 cups of fruit|
|I added about 2 tablespoons of vanilla paste as an experiment|
|Once the jam has reached 220 degrees on a candy thermometer it is set|
|Once put into sterilized jars, add to a boiling water bath--this is my pressure cooker with the steamer basket inserted--you need 2 inches of water above the rim of the jars|
If you are canning the jam, you want the lids to be flat, not rounded when they are removed from the water bath. They may actually make a pop when the jar is taken out of the boiling water. Cool to room temperature and store in a cool dark place, like a pantry. If you are at the farmer's market this weekend, or at Specialty Produce, think about making your own jam; there are lots of great websites with recipes and techniques, this is very satisfying work and the end result is great gifts from your kitchen.