Archive for Jams, Jellies, and Marmalade

Strawberry Mint Jam

And next up on our strawberry jam list is strawberry-mint, my personal strawberry favorite. It’s amazing what 20 little green leaves can do to a jam.


DATE: 05/25/2013
FRUIT: about 3 quarts strawberries
SOURCE: farmer’s market
RECIPE: plain old strawberry jam with about 20 mint leaves chopped and added to the batch
YIELD: 9 half-pints and 1 quarter-pint
TASTE: yummy


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Strawberry Rhubarb Jam

And….. we’re off! Yes folks, I’m happy to say canning season has officially arrived. And with no big trips planned this year I will be back to my normal canning like a mad-woman self. First up, strawberries. Now, I’ve gotten smarter over the years and instead of making one enormous batch of strawberry jam I make a few individual batches of strawberry jam varieties. Yesterday I made strawberry-rhubarb to start things off. Eight delicious half-pints.

Strawberry Rhubarb Jam

DATE: 05/19/2013
FRUIT: strawberries and rhubarb
SOURCE: farmer’s market
RECIPE: on the sure-jell box
YIELD: 8 half-pints

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I Made Marmalade

Some cold weather in California limited the citrus supply I usually get from my in-laws so I thought this winter would pass without any citrus canning. However, a few weeks ago I spied some nice looking meyer lemons in my Whole Foods and bought a bunch to turn into marmalade.

I made some marmalade

After purchasing the lemons I brought up the citrus wrap-up post from the Can Jam to give me some ideas, and hopefully a recipe. Success!



DATE: 03/25/2013
FRUIT: 2 pounds meyer lemons
SOURCE: Whole Foods
RECIPE: Meyer Lemon Vanilla Bean Marmalade
YIELD: 6 half-pints

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Lemon Curd, Candied Kumquats, Strawberry Jam

Lemon curd, candied kumquats, and two kinds of strawberry jam made it into our larder since last we spoke but never got documented here. Papa and I got a doozie of a late season flu shortly after the citrus was canned and once we recovered the end-of-school chaos began. We had a short reprieve where we made two kinds of strawberry jam before heading with the family to Germany for a wonderful vacation.

Truthfully though we haven’t been canning too much so far this year because we have a lot left from last year. We give a lot of jams away at our holiday party and last year circumstances prevented us from having the party so we have a lot of jam still in the pantry. But now that we’re back in the country I’m getting all twitchy about the apricots that are about to be through, and the tomatoes that are on their way, and I wonder if I can still get blueberries? So, expect to see more of me here soon.

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Orange Marmalade

Hey there! So yeah, last time we talked I was drying tomatoes. Not too long after that I canned two bushels of apples as applesauce, half chunky, half smooth. One bushel’s worth went to my brother and his family the other we kept. I think we might run out. My husband also made hard cider and even got a bottle capper thing-a-ma-jig. I had intended to tell you all about it but it happens every year at some point, usually in September, I cannot cope with even thinking about canning for one more second. Often I still have canning left to do, applesauce for example, and so a bushel of apples sits in my kitchen for weeks until the fruit flies drive us crazy. It’s like I use all my September/October/November energy in the canning frenzy that is August.


But about this time, just after the new year, I start thinking about getting down the canning pot. I’m lucky enough to have family that lives in The Golden State so this year I remembered to ask if they would mind sending some citrus our way. While citrus fruits are more plentiful in our stores this time of year I can never get the variety or freshness that they can at their farmer’s market. Shortly after the first box arrived we made a double batch of marmalade. I used a proportion of 2 oranges to 1 lemon. It was a little loose in the jars but hopefully in a few weeks it will have set up nicely.

In the meantime I think I’m going to make some curd with the lemons from the second box and I’m hoping for a third box to make limoncello. I’m also hoping for kumquats, I might just eat them before they get in a jar though. Anybody else making anything citrusy out there?

DATE: 01/29/2012
FRUIT: 8 oranges, 2 lemons
SOURCE: the in-laws
RECIPE: on the sure-jell box
YIELD: 12 half-pints canned plus 4 half-pints in the fridge

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Raspberry Jam

You know the cliche about sending your husband to the grocery store, he never comes home with what you wanted. Well yesterday I sent Papa to the farmer’s market without me in hopes of getting some raspberries. I had a commitment and raspberry season is waning. We usually pick our own raspberries from a local winery but they were having a bad raspberry season and didn’t have enough to share. All these things were making me a bit jittery about the raspberry and razzlebarry jams — probably the two most-loved jams we make — so I sent Papa and the urchins to the market with instructions of getting two flats of raspberries if they could and a half-flat of blackberries.

I should mention here that Papa is, in general, a very capable shopper and he certainly knows his way around a farmer’s market. I can trust him to know the difference between a butternut and spaghetti squash or a pickling and slicing cucumber. However, as you know, this little story is leading to a moment and that moment has something to do with volume. You see, at the slightly further away but larger market the raspberries are sold in half-pints — and when we pick we pick half-pints as well — so I was expecting two flats of half-pints for a total of 12 pints of raspberries. Instead, what I found on the counter when I got home was two flats of pints for a total of 24 pints of raspberries. And the craziest thing is he got all those raspberries for less than what we normally pay for half the amount!

Needless to say we made a lot of jam.

Raspberry and Razzleberry Jam

DATE: 08/21/2011
FRUIT: 18 pints raspberries, picked over
SOURCE: farmer’s market
RECIPE: from the pectin box
YIELD: 36 half-pints

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Peach-Vanilla Jam

For the last few years I’ve made peach jelly from peach syrup left after canning peach slices. It’s alright but we always end up with a bunch left because it’s not great. This year I decided to just make some peach jam. And I added some vanilla, just for the fun of it.


DATE: 08/12/2011
FRUIT: about 6 pounds peaches
SOURCE: farmer’s market
RECIPE: on the pectin box with the addition of the seeds from three vanilla beans
YIELD: 13 half-pints
NOTES: I also let the vanilla pods cook in the jam. I removed them before processing.

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