Comments on: Vacation time

By: Jakk

Jakk — Fri, 02 Jan 2009 17:56:16 +0000

Man, love the home made jam. My wife’s mother makes it for us and I love it. I really need to get a recipe to make our own.

By: sockrocker

sockrocker — Sat, 29 Nov 2008 15:49:17 +0000

So does this blog still exist or should I remove it from my bookmarks?

By: hawkfeather

hawkfeather — Sun, 19 Oct 2008 21:51:13 +0000

um.. i dunno about the techniques- but I know my mouth is watering now.. the pictures alone made my stomach do a little flip/jab of hunger.

By: coldclimate

coldclimate — Sat, 20 Sep 2008 18:11:00 +0000

>And sometimes I hear about doing jam without pectin and then I wonder why would that be?

Some jams, like apricot, benefit from being very soft and light, so less pectin works well. Add more, and it’s too stiff.

By: Caitlin

Caitlin — Sun, 07 Sep 2008 19:29:09 +0000

http://www.makeandtakes.com/strawberry-freezer-jam

You got me thinking about jam and stuff. I was amazed by how much sugar (5 cups!) versus how much fruit (4 cups) went in it. I avoid jam at the grocery store that hasn’t got sugar in it, because wtf is that anyway? And sometimes I hear about doing jam without pectin and then I wonder why would that be? Why not?

By: Caitlin

Caitlin — Sun, 07 Sep 2008 19:21:06 +0000

Freezer jam is for lazy people who don’t want to process their jam. My mom’s kitchen is small and it’s hard to do any of this kind of work, but she has a big fridge/freezer so it just makes more sense.

The chili sauce doesn’t need processing because of the high amount of vinegar. I also don’t process pickled beets for the same reason, they just don’t need it, AND we eat them so quickly it’s pointless. Maybe if I was giving jars away…

By: Sheila

Sheila — Sun, 07 Sep 2008 08:20:41 +0000

I’ve been canning for almost thirty years and have never thought to refrigerate/freeze canned items, why would you do that?