Jam Round-Up

I’m not even going to lie. I should be doing other work right now.  Have I ever told you how much I enjoy blogging as rationale for sitting around on the couch? It’s kind of like how you can get sucked into facebook and waste tons of time rotting your brain, but with this, if anyone mentions your lack of physical activity, you can be like…

oh….

but I’m busy writing right now.

I say, the perfect thing for a lazy Sunday afternoon is looking at a bunch of pretty jam jars and bookmarking a couple recipes to make… you know, sometime later… when standing up and walking around seems more realistic. 

The June Cook it! 2012 Resolution was to Make Jam.  I love how without any planning whatsoever, we kind of ended up with an exploration of the eternal challenge of making strawberry jam.  Yes, those innocent looking, sweet little berries are so low in pectin– they don’t really make life very easy, do they? I actually hate making strawberry jam.  I end up burning the strawberries/my favorite jam pots/the burners on my stove and then end really aggravated.  I only caved and made it this year because it’s my boyfriend’s absolute favorite, and if I didn’t hook up my honey with some jam, that would just be crazy.

Strawberry Freezer Jam, from My Pantry Shelf:  solution #1- don’t bother cooking it at all.  This post discusses the advantages of freezer jams, which don’t ever go near the stove.  That bright red jar of strawberry jam sure looks delicious, get me a spoon, please!

Strawberry Jam with Natural Fruit Pectin, from Three Clever Sisters: solution #2- another novel approach- as a first step, make a quick applesauce.  The apples add some natural pectin, helping the jam to thicken nicely, and have a neutral flavor that will hide behind the strawberries.

Strawberry Lemon Marmalade and Marmalade Muffins  from Adventures of the Kitchen Ninja: solution #3- pair them with another fruit and bypass plain strawberry jam altogether.  I’ve definitely noticed that jams and marmalades that pair citrus fruit with some other sweet fruit are almost always mind-blowingly delicious. (I was just working on apricot/blood orange this week…. it’s luscious…)  Plus, the color on those jars, it’s just gorgeous, like gemstones.

Summer Peach Jam with bonus recipes for Peach Syrup and Bourbon Peach Skin Butter from Homemade Trade: Aimee gives us the lowdown on peaches in this post, with clever ways to turn the skins into even more treats in jars.  The jam looks beautiful, but then the peach syrup, and the bourbon peach butter…. my goodness! (I could use some of that peach syrup right now, plus some ice cubes, selzter and vodka. Oh yah.)

 

Thanks again for sharing your projects- they’re stunning, like always.

And a reminder:

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To be included in the upcoming Canned Fruit in Syrup Round-Up, e-mail me a link to your post by August 15.  My e-mail is thejamgirl@gmail.com.

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4 responses to “Jam Round-Up

  1. I have tons of wild huckelberries growing right out my front door. Last year I was ambitious and tried to make jam with them. It did not go well. I think this year I am going to try again and use some of my raspberries and strawberries. I will share if it works!

  2. These all sound great. I definitely go the freezer jam route with strawberries–I like the flavor more than cooked strawberry jam. Although you might be inspiring me to branch out….

  3. Kudos to Aimee for being different!! They all look gorgeous and delicious and I can’t wait to check them all out.

  4. The lemon strawberry marmalade is AMAZING. I made it last year when I got my hands on Meyer lemons for the first time…its bright and fruity and tastes like summer in a jar. I do love a nice freezer jam as well. So simple and kids love being able to “help” with the whole process…

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