Jams Jellies and Preserves

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Comment by Lola on October 13, 2011 at 4:07pm

Tessa - mind sharing your wild plum jam recipe? All of a sudden, I've realized that I missed much of the stone fruit season this year...it's going to be a long winter! I've never tried plums!

I'm thinking of doing a spiced plum jam this weekend...with some rose peppercorn, cardamom and fennel seed. Though maybe I'll dry adding some actual fennel or fronds instead for some texture.

 

Comment by Lola on August 13, 2011 at 1:23pm

Peaches for $12/flat and Early Girls for $20/33 lbs at Alemany today! Hot dog!

Comment by Tessa Faulkner on June 23, 2011 at 10:07am

Hi all- I'm new to found fruit, and excited to begin summer fruit canning- I usually make wild plum jam, wild blackberry preserves, and then jams with whatever bruised fruit I can get cheap at farmer's markets- does anyone know of any od wild fruit spots? There are lots of blackberries and plums in montclair and dimond park...

Comment by Gilbert Guerrero on April 1, 2011 at 12:17am

I was just at Berkeley Ace Hardware and they are stocked up on jars and accessories!

 

http://www.yelp.com/biz/berkeley-ace-hardware-berkeley

 

Comment by Shelley Esson on March 30, 2011 at 9:02am

Thanks so much, Jamie!  I will keep my eye open at the hardware stores and the advice about the farmer's market is excellent.  I can't wait to get started!

Comment by Jamie Vasta on March 29, 2011 at 10:11pm

I think marmalade's the easiest. Since there's a good bit of pectin already in the membranes and seeds of citrus fruit, you don't have to be so precise about timing and temperatures when you add in the commercial pectin.  (You can get good marmalade without any added pectin if you're really good at the timing and temps, but I haven't had much success with it myself).  Other pectin-loaded fruits are cranberries and quince-adding either of those to another fruit jam will help it set up well.  As far as gear, I'd recommend a decent candy thermometer, and a canning funnel, and maybe one of those magnet-on-a-stick things for picking up the lids out of the sterilization bath.  Jars are usually pretty easy to find at the thrift store, but you should get lids new.  My go-to place to get canning stuff used to always be the IGA in the Mission, but now that they're closed, I would check Rainbow or Cliff's hardware. I've lately been getting my canning supplies at the Nob Hill Foods in Alameda. If you don't already have an abundance of fruit, I'd recommend hitting the farmer's market in the late afternoon to see if you can score a deal on banged-up fruit that won't sell otherwise.

Comment by Shelley Esson on March 13, 2011 at 10:38pm

Any good tips on getting started?  Where to buy gear in SF, etc?  The best firt-timer-almost-no-fail recipes?

Comment by Olga on February 24, 2011 at 8:00pm

For those of us who are into foraging, here are two easy recipes from my Russian grandmother on how to preserve Stinging Nettle, to later use it in a main dish, etc. The Stinging Nettle season is right around the corner. Stinging Nettle is delicious and has many medicinal purposes such as providing relief for hay fever, anemia, and pain. It has high levels of easily absorbed amino acids. It's ten percent protein—more than any other vegetable. It is rich in vitamins A, C, D, K, and many minerals. Use gloves collecting and handling the plant (it stings!!)

Recipe 1: Wash freshly collected leaves in cold water and cut them into 8-10cm pieces. Add to boiling water for 3-4 minutes (it will remove the sting). Take them out of the boiling water and hot-pack them into clean jars. Sterilize them in a canner for 25 minutes (500mL jars) or 35 minutes (1000mL jars).

Recipe 2: Add course sea salt to freshly collected and washed leaves. (For 1 kg of leaves use 75—100 grams of salt). Smash the leaves and salt with a potato smasher or fork and pack the mixture into clean, sterilized jars. Store in a dark, cool place.

Comment by Jess Watson on February 23, 2011 at 11:56pm

I just posted a Cardamom Cayenne Preserved Lemon recipe to my blog, Quirky Urbanite, but there's lots of other recipes there too, including candied orange peel, lemon curd, etc.

Comment by Kim Di Giacomo on February 23, 2011 at 11:40pm

Apricot season will be one of the first this summer and here is a link to my favorite apricot jam recipe.  It tastes like sunshine in a bottle.

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