Thursday, September 30, 2010
Jam
A friend brought a small jar of homemade plum jam. Dad was crazy for it, so ask me to get the recipe. I said I would rather not make plum jam because I have a hundred million jars of it uneaten in the basement. So I called for the recipe anyway. "Just the recipe in the pectin box" she says, "but I did add less sugar, thats why it didn't set up real well". So I picked plums today and added less sugar by half, we will see if it gets eaten. The dried plums are pretty tasty and will do well hiking. I am drying herbs still, mostly parsley and lemon thyme. The blackberries are sweetening up a little with some sunshine and warmer temperatures but still aren't as good as years past, but into the freezer they go. With enough sugar they will make a good crisp.
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2 comments:
Love the preserving posts. :) We have an ornamental plum tree in our yard in CA and enjoyed drying several and freezing several (used a cherry pitter since they're small). And like you, have LOTS of canned jam from previous years in other places.
I've been experimenting with making sweet and sour sauce and looked up a recipe for bbq sauce all made with plum jam for variety.
We've got gallons of blackberries in the freezer from a LONG blackberry summer. They grow wild and EVERYWHERE in this region. Parks are full of them, and I talked to the Parks Superintendent who said we could pick all we want and they don't spray. Hooray!
Harvest is so fulfilling. :) Happy jammin'.
Love,
Anna
Dee and I read through your blog this morning. We sure do miss you and Nelson! We're living on a small farm in Martinsville, Indiana, planning to get chickens again in the spring.
Persimmon pudding is my favorite Indiana dessert. So delicious with fresh cream!
Hey, we're getting a temple within 30 miles of our home. We're so excited!
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