In between regular life today, 27 half pints and two six ounce jars of jam got made. Almost two gallons of plum, plum with Ollalieberries, and Ollalieberries with plum, and much of my holiday gifting is taken care of.
Even so, I don't think I can eat enough toast before next year's jam season. Nor can I shove enough PB&Js off on my children. I'm going to have to deal with the siren call of the blackberries in some other way.
I wonder if I could can pie filling.
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13 comments:
Aw man.....plum jelly! That will be so good this winter. My canning will happen in a few weeks, and I can't wait!
You know, extra jam is not that hard to get rid of. I know someone who likes plum jelly....
That's a good idea. I bet you can figure that out as you say "in between things." Honestly, I don't know how you manage to do it all. In truth, I prefer blackberry jam to plum, but the plum mix sounds interesting...
Of course you can can pie filling!
http://canningusa.com/IfICanYouCan/TechniqueCanningFruit.htm
I know what you mean! I have 15 jars of jelly left from last jelly making and still a lot more to make. It's addictive to see it all add up! I push it off on my family. They always seem eager to help take it off my hands.
I am still eating on the blackberry jam from LAST season. I am going to have to figure something else out for blackberries this season too. While we like jam - there is only so much we are interested in eating in a given year!
EG, you're right -- and I know this because LAST year's plum is still very good.
Susan, are you volunteering? It's a little runny this time. . .
Kristin, you saw my house and therefore have to know how it's done!
AG -- thank you so much for the link. I may just do that. Do you know what that stuff is they sell to make pie fillings jell?
Heather, I should sit down and make a list of people to foist this off on. Unfortunately, many of my local friends have caught the bug and we're just exchanging jam.
kitsapFG - it is the process that's so much fun. And I do love blackberry jam. I just don't eat as much toast as I used to, I guess. Maybe that's the secret.
Oh yes. The "what's enough" dilemma.
Wise counsel states that you should have two years' supply of any one canned item as security against bad growing conditions the next year. I heed that counsel, but it can get a little crazy as far as storage is concerned. But: I love jam, and toast.
Have you considered syrups? I made quite a bit of cherry and blueberry syrups this year...
Stefaneener, it looks like this place is the best to get the ClearJel, which is a cornstarch product that supposedly does not coagulate when cooled like corn starch does. A really good description is on their page at
http://www.barryfarm.com/nutri_info/thickeners/clear_jel_regular.htm
It's not expensive, under $4 for a pound. I didn't look at the shipping charges though.
I bet you could can pie filling. I canned plums in water, so that we could make "plum-ble" (plum crumble) in winter.
I want to see a photo of your storage shelf. I bet it is beautiful.
El, what a good idea. I'd forgotten how much I liked blackberry syrup the first time I made it.
AG, great! I'm going to have to order some soon.
Jackie, the canned plums sound like a real winter treat.
Esperanza, it did until I realized that one good quake would break everything standing on a wire shelf and returned them all to boxes. The white board, though, is terrific.
Blackberry wine! or cordial!
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