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Made my first Blueberry jam last night.

Discussion in 'The Harvest: Recipes, Canning, Preserving' started by Stubbornhillfarm, Aug 23, 2011.

  1. Sep 2, 2011
    Jared77

    Jared77 Garden Addicted

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    Glad you liked it. I think its great on vanilla ice cream too, makes a great sweet/fruity sundae topping. The only downside to making the butters is they take FOREVER on the stove to cook down to the right consistency. That's my only complaint but it doesn't stop me, I just know what I'm in for when I make some. Lid off, stir frequently, and then stir some more.
     
  2. Sep 2, 2011
    Stubbornhillfarm

    Stubbornhillfarm Attractive To Bees

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    vfem, I missed this response some how. I will certainly try some of our "stiff" peach jam in the crock pot with pork. Sounds wonderful!
     
  3. Sep 5, 2011
    Rugosa1

    Rugosa1 Chillin' In The Garden

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    Wow, Stubbornhill Farm, I like what you are doing. It just so happened that I made Peach Jam also , from the first Peaches that came on the market, bought 3 baskets they looked lovely and tasted very good.
    My jam always tends to be a bit runny rather then too stiff I am using the low sugar recipe so that helps also. Hubby doesn't like to see me buying all that sugar when the canning season comes around,ha,,,,,,

    Must say that I really envy you for having such a 'peachy friend' just around the corner with all those wonderfully laden Peach trees. Wished I lived nearby.Wouldn't even mind paying him for 'pick your own' type o thing. But stop dreaming Gerlinde, we live 'worlds apart'.

    P.S.
    Have you ever tried to make Grape Jelly or also Crapapple Jelly? Both are very good too.
     
  4. Sep 6, 2011
    Stubbornhillfarm

    Stubbornhillfarm Attractive To Bees

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    I haven't tried either. We have loads of wild grapes around us this year and I am watching closely to see when they turn purple. I hope I get to them before the birds!! I definately will try the grape jelly. The apples are very plentiful this year too! We had a lot of rain at the begining of spring which I think really helped the fruit. I may have to try some. I know what you mean with the sugar. I bought a five pound bag two weeks in a row! :rolleyes:
     
  5. Sep 7, 2011
    usschicago1

    usschicago1 Chillin' In The Garden

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    That brings back memories ! Last year I made tons of grape Jelly from wild grapes all around the yard. It IS Fun! :)
     
  6. Sep 7, 2011
    Stubbornhillfarm

    Stubbornhillfarm Attractive To Bees

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    Hopefully I can join the club soon!
     
  7. Sep 8, 2011
    April Manier

    April Manier Deeply Rooted

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    I used my immersion blender to liquefy it all and cook it down quite a bit.

    I recommend using a bag of apples tied in cheese clothe for your pectin. I remove the bag from pot when I'm ready to process and reserve 1/2+ jar of whatever I am making. I then add the pulp from the apples for a final jar of sauce. I cook it and blend it till smooth. It is the jar my kids covet!
     
  8. Sep 8, 2011
    Stubbornhillfarm

    Stubbornhillfarm Attractive To Bees

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    April, for grape jelly? I don't have an immersion blender, just an old fashioned hand held. But, a lady I work with gave me something similar to the "magic bullet" yesterday. :lol: I figure I may be able to use it in jelly, jam or relish making!
     
  9. Sep 8, 2011
    April Manier

    April Manier Deeply Rooted

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    A blender works great. I must say, that I am a soup maker and I saved for a long time for my immersion blender. It is a wonderful ,luxury.

    As for the apples, I use them in every jam instead of pectin.
     

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