One of Dylan's summer goals: cook more with Mommy. So, today we hit the farmers' market and picked up fruits with the idea of making some summer jams.
*Note: we were trying to make some jam that we could share with Grandma, my mother-in-law, who can't eat sugar. So, I picked up Stevia and - as the package directed - used it cup for cup. Yuck. For the second batch, I halved the sugar. Still yuck. For the third batch, I halved it again. It was tolerable. So, I don't really like the way these jams turned out - only because of the Stevia. Use sugar and these would be stellar!*
Step One:
Wash, dry, and chop your fruit.
Step Two:
Infuse your liquid. I use 1 T dried flower petals to 1 C boiling water. Let steep for at least 3 minutes. Strain.
Step Three:
Cook your jam. To make the jam, place the fruit, liquid, and sugar into a large pot and bring to a boil over medium-high heat. Continue to cook, stirring the jam constantly, for about 15 minutes. Reduce the heat to medium. Hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched at the bottom of the pot.
After 15 minutes, check to see if your jam has set by running a wooden spoon down the middle of your jam. If the jam leaves a path, it's set. If the liquid runs back to fill the path, cook it a little bit longer. At the end, finish with your lemon juice.
Step Four:
Process your jam. I usually water process, but a friend - who is an avid jammer - told me she does it in the oven. So, I gave it a try and it worked really well. I did 250 degrees for 30 minutes. It sealed our jars beautifully.
Jam #1: White Nectarine-Rose Petal Jam
This made such a beautiful pink jam...
12 C white nectarine slices
1-1/2 C
3/4 C rose petal infused water
2 T freshly squeezed lemon juice
Jam #2: Blackberry-Rose Petal Jam
Thanks, Jenn, for the fresh blackberries. I was inspired to use them, after seeing bushes on our bike ride this morning.
10 C blackberries, fresh or frozen
1 C
3/4 C rose petal infused water
2 T freshly squeezed lemon juice
Jam #3: Pluot-Lavender Jam
Another lovely-hued jam creation!
6 C pluots
1/2 C
3/4 C lavender floret infused water
1 T freshly squeezed lemon juice
You are a genius with your combinations.
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