Making jam and jelly

August 3, 2010 | By | Comments (0)


Pomonapectin

When fruit is abundant in the summertime, I love making jam.  This morning I made eight pints of apricot jam and another eight of raspberry-plum. I had a fair bit of help:  my husband pitted all the apricots, and my 12 year old son pitted the cherries. Altogether it took about two hours.  Since we go through a couple pints of jam a week, it will probably last my family a couple months.  

Regular jam is wonderful, but awhile back a friend told me about something called Pomona's Pectin.  Pomona's Pectin is a special pectin that works with calcuim and lets you make jam with much less sugar.  The resulting jam is healthier and much more fruit-tasting.

If canning seems too intimidating to you, look for one of the many freezer jam recipes out there.  The jam will take a fair bit of freezer space, but if you've got room in your freezer, it's so easy!  Or if you'd like to know more about canning, check out this video I made awhile back describing just how to make grape jelly. You might be surprised to see just how easy and fun it can be.

Mary Ostyn – How to Make Grape Jelly from Mary Ostyn on Vimeo.

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