The weekend before school started (my, how long ago it seems!) I decided to tackle a family project. This recipe, I thought, is so difficult that I had to set aside an entire day to get it done. How my misconceptions were shattered! My memory of Mom making this has deceived me! Canning is easier than it looks!
Granted, instead of making jam (without any fruit solids) I made jelly (which is not strained of the fruit), thereby cutting down on production time and stickiness to clean up in the kitchen. I made two batches, one to give away now and one to save as Christmas gifts for my extended family. One does have to think ahead when penny-pinching.
Yes, making jelly is a sticky process. Yes, you need special equipment. Yes, the first batch took two hours to make because I was still learning the ropes (the second only took one hour). Yes, order of operations is crucial. Despite how finicky the recipe can be I wasn't daunted, and neither should you. The key here is to follow the recipe exactly, as the chemistry of jam is not meant to be tweaked as in everyday cooking. Read "The science and magic of jam-making" in The Guardian.
Plum Jam
adapted from My Kitchen Addiction
Makes 8-10 pint jars
Equipment:
canning jars
canning kit (includes a magnet, funnel, and jar lifter)
nonreactive pot and ladle for cooking the jam
large pot that fits all of your jars (to seal them)
Ingredients:
Granted, instead of making jam (without any fruit solids) I made jelly (which is not strained of the fruit), thereby cutting down on production time and stickiness to clean up in the kitchen. I made two batches, one to give away now and one to save as Christmas gifts for my extended family. One does have to think ahead when penny-pinching.
Yes, making jelly is a sticky process. Yes, you need special equipment. Yes, the first batch took two hours to make because I was still learning the ropes (the second only took one hour). Yes, order of operations is crucial. Despite how finicky the recipe can be I wasn't daunted, and neither should you. The key here is to follow the recipe exactly, as the chemistry of jam is not meant to be tweaked as in everyday cooking. Read "The science and magic of jam-making" in The Guardian.
Plum Jam
adapted from My Kitchen Addiction
Makes 8-10 pint jars
canning jars
canning kit (includes a magnet, funnel, and jar lifter)
nonreactive pot and ladle for cooking the jam
large pot that fits all of your jars (to seal them)
Ingredients:
6 cups red or black plums, pitted and chopped
1/2 cup water
1 box (1.75 ounces) Ball Original Fruit Pectin
8 cups granulated sugar
Instructions:
Wash your jars and lids and then transfer them to hot, almost boiling water until you are ready to fill them. Do not boil the lids because the sealant will not work if heated too high.
Combine the chopped plums and the water in a large nonreactive pot and simmer for about 5 minutes.
Over high heat, gradually stir in the pectin and bring the mixture to a rolling boil that cannot be stirred down. While stirring constantly, add the sugar. Once the sugar has dissolved, bring the mixture back to a boil and boil for 1 minute.
Note: ORDER OF OPERATIONS IS IMPORTANT! Pectin must be added before sugar for the mixture to gel.
Remove the jam from the heat and carefully ladle the hot liquid into the hot jars. Wipe the rim of the jar before fitting it with the lid and band.
To process the jars: place in a large pot and fill with water until all jars are covered. Boil for 10 minutes. Remove jars from the water and let cool on dish towels overnight or 24 hours. You should hear a "pop" as the jars cool off and the lid pops inward.
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