Hello Charming friends! Most of us wouldn’t think about combining pickles and jam together…unless….someone is expecting! Well, I’m well beyond that point, so no worries there. You might wonder what pickles and jam have in common? Canning! It’s the time of year where fresh fruits and vegetables are abundant at our farmer’s markets to make our own food and preserve it, at least I know I do!
As most of you already know, I love to cook which includes preserving food, pickles, jams, tomatoes, salsas, vegetables and more. Summer time, is the time to benefit and enjoy in the history of canning/preserving.
As soon as I spot the pickles bins at our farmer’s market I’m excited! Soon we’ll be eating our own Claussen Refrigerator Pickles that we love.
The anticipation of biting into a pickle with all its crunch and flavor is truely a great simple pleasure! I’ve been using the same recipes for years…click here for the recipe. The recipe is fast and easy, and no canning required, just make and stick in refrigerator. The hardest part is waiting 1 week before eating them!
I love berries….of any kind….
LIFE is a bunch of berries……
some sweet…some sour…..
some crushed….some pitted….
some pearly black…..
lets gather them up……
for life looks great when served together…..
BUT, I love raspberry jam! It’s what I crave on top of almond butter on a toasted English muffin, or in tart under chocolate grenache or lemon curd, or in a triffle…. Fresh berries have been highlights at the farmer’s market too and picked up a pound to make some jam.
Jam is a great place to start if you are a beginner to canning. Most jams use “pectin” BUT I do not! What many homemade jam and jelly enthusiasts don’t realize, however, is that pectin is not a desirable ingredient and should be avoided when an optimally healthy condiment is the goal.
Firt, pectin can be made from corn & that usually means genetically modified corn unless the product is certified organic. Even “all natural” fruit versions are typically GMO based as they contain dextrose and citric acid, both corn derived products. The Good New? You don’t need added pectin! The trick is to use fruit that is naturally high in pectin such as: most apples, grapes, most berries, crabapples, currants, lemons, plums and rasberries.
How To Make Rasberry Jam
Use fully ripe fruit only if not using pectin. Wash the fruit before cooking but do not soak. Remove stems, skins and pits before cutting into pieces. You can select a mix of 3/4 ripe and 1/4 under-ripe fruit, DO NOT use commercially canned or frozen fruit juice as the pectin is too low.
This is a very easy recipe to follow. Use a 2 to one ratio of berry to sugar, I used 4 cups berries to 2 cups sugar (1 cup sugar, 1 cup stevia, or all honey or whatever you want). Mix berries and sugar over heat and until sugar melts, add fresh lemon juice.
Bring to a rapid boil (boil doesn’t go away when stirring) for 2-4 minutes. Pour into sterilized jars (save your old jelly jars for recycling) and you can keep in the refrigerator, freeze or water-bath for 10 minutes. Whichever way suits your need.
What also nice about making your own jam is you can control the sugar amount. Jams are very high in sugar, you can use parts regular sugar, or all honey, or half sugar and have stevia. However you want!
I hope I’ve inspired you to make your own pickles and jam. You do NOT have to make large batches, you can make only 1 jar or pickles and 1 jar of jam. These recipes take less than 30 minutes, quick, easy, and oh so good!