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Making jam is easier than it sounds – chop up a ton of fruit, add more sugar than you think is probably advisable, and cook it up. In some cases it might be more time-consuming than anticipated (You know who you are, 3-day marmalade!), but it’s not difficult. You can make jam to eat now, but canning jam is a great way to take the taste of summer (or spring or fall or winter) and save it for months. If it lasts that long.
I recently made Children’s Strawberry Jam from The Blue Chair Jam Cookbook and it beats the pants off of a jar of store-bought jam any day. Homemade jam also makes an excellent gift, usually eliciting the response, “So, you like made this???” There’s no way that a jar of Smuckers with a bow on top would be received that well.
Jam It Up
If you’re interested in jam making, preserving and canning, check out these titles:
- Tart And Sweet: 101 Canning And Pickling Recipes For The Modern Kitchen
- Homemade Living: Canning & Preserving With Ashley English: All You Need To Know To Make Jams, Jellies, Pickles, Chutneys & More
- And, if you want to get really crazy, try The Homesteading Handbook : Back To Basics Guide To Growing Your Own Food, Canning, Keeping Chickens, Generating Your Own Energy, Crafting, Herbal Medicine, And More. Maybe the author will do a follow up book on DIY DNA mapping and nuclear fission…
Photo credit: terriem
Nicole Pasini has worked on library programs and collections for teens, children, and adults, and she (obviously) likes jam.