Or more specifically, small batch jam making this past summer. With not a lot of kitchen space and just the two of us at home, small batches (2-3 jars at a time) were the only way I could think of making a number of different jams without ending up with more jars than we could handle. I quite like it! The small batches mean I won’t get bored of the same fruit and I can fill a few jars on a weeknight rather than have to set aside a precious weekend to make a large batch.
The photo below shows the two main jams I’ve been producing – strawberry jam and plum jam. There seem to have been gluts of both fruits this summer and punnets could be bought at knock down prices at the end of the day at most markets. It seemed like a good year to finally learn to make jam and to get over my fear of preserving (was convinced I’d make something that would kill us). It was easy – much easier than I expected! And I like a softer set in my jams and I like that I can control this when making my own. Sure, I overcooked the jam on my very first attempt but then a small batch meant that I wasn’t wasting very much.
I’ve been using this article as a general guide but instead of just storing the jars in the fridge, I’ve been processing them properly so that I can store them in the cupboard for fruity goodness all through the year. Of course, due to the excitement of having homemade jam in the flat, we’re currently only left with one jar.
Next summer, there will certainly be more jam but what else do you think I should make please? (Apricot for sure. Oh, and raspberry.)
Mon, 31 Oct, 2011 at 21:43
Cherry – hard to get right because of the lack of pectin but so, so good!
Mon, 31 Oct, 2011 at 23:26
mmm
Tue, 1 Nov, 2011 at 01:45
Yay for homemade jam! I got into making (and canning) my own jam this summer too–we didn’t get enough strawberries, but out of my farm share I’ve made plum, peach-ginger, peach-plum, and my favorite, concord grape! I just got a basket of ground-cherries too that I’m thinking about making into jam–I’m not wild about the flavor, and maybe sugar will fix that…. making jam gets addictive doesn’t it?
Tue, 1 Nov, 2011 at 04:13
Mmmmmmmmmmm… i’ve never ventured into jam making but all the home made jams I HAVE had (and that, I have had a lot) have always been more delicious than anything store bought. Good work!!
Tue, 1 Nov, 2011 at 05:45
Gooseberry jam – it’s my favourite!
Tue, 1 Nov, 2011 at 06:26
There’s something satisfying about preserve making. Last batch I made (now out of season) was hedgerow jelly from blackberries and elderberries complimented by apples. But I’m going to a Turkish supermarket to see if I can source quinces. Agree with you about making small batches especially when I’ve seen larders bigger than my kitchen!
Tue, 1 Nov, 2011 at 08:12
In Australia last year, I got absolutely hooked on pineapple jam (bought, naturally, at the Big Pineapple!) … flavour of the month is ginger-flavoured marmalade. Can you do that?
Tue, 1 Nov, 2011 at 14:15
ooh…what about boysenberry? or local berries available? A friend of mind makes lots of jam from local wild berries and gives away (so I was a lucky recipient!).
Wed, 2 Nov, 2011 at 12:33
Peach jam? =) I find making small batches of jam is also easy to do when I have small amounts of softened fruit in the fruit bowl. I made a couple batches of fig jam not too long ago here in Istanbul. http://myturkishjoys.blogspot.com/2011/09/baking-with-incir-figs.html
Thu, 3 Nov, 2011 at 15:46
Looks great, there’s so many ideas for jam flavours eh? I remember my grandfather makes a keen banana jam or marmalade. I should look into his recipes one day!
Wed, 9 Nov, 2011 at 15:48
Thanks, all, for your great ideas!
Alicia: OK, first step – cherry pitter!
Kat:
tofugirl: Oh, it does get addictive! Suddenly I want to try every fruity jammy possibility!
catty: Thank you! Yes, homemade really does taste more fruity than store bought – fact.
Krishna: Oh! I’ve not tried that before. Will buy some at the farmers market next year and try it!
Robert: My local Middle Eastern shop sells quinces so I do hope you find them near you! And good idea on the hedgerow blackberries – need to find a patch to harvest next year.
travelrat: Oooh, ginger marmalade is gorgeous. And I do think I can do pineapple – I used to make a much reduced pineapple jam for making into Malaysian pineapple tarts.
Kay: Oh, do boysenberries exist in the UK?
Joy: I love peaches so that’s a great idea! Also figs…mmmmm….
Sophie: Banana jam? Wow – I’ve not even heard of this before. If you do make it, please blog it!
Mon, 21 Nov, 2011 at 10:14
I made a load of damson jam, because the trees around here are aching with them. I like to keep just the fruit’s flavour, no cinnamon, alcohol or other frills.
Tue, 22 Nov, 2011 at 21:45
Ilse: I don’t think I like the frills either but perhaps I’ll start playing around with things when I get bored!
Mon, 28 Nov, 2011 at 15:01
Hi, just caught up with this post :p
Yes, I’m into home-made jamming too and it’s easier with smaller batches as you can make sure sugar has dissolved etc…
There are some I wouldn’t try again like plum – found it pretty tasteless. I would DEFINATELY do raspberry – it’s so fruity and full of flavour! I’m lucky enough to have a free supply of raspberries from my mum’s garden – it also means I have to pick’em and jam ‘em. (It gets tedious week in week out :p )
Have fun experimenting with fruit combos & definately go wild blackberry picking next year! (I would mix blackberries with another fruit as blackberries are more seedy than raspberries plus the hull doesn’t come out like they do on raspberries.)
Peaches and nectarines are fab when they are in season and going cheap at supermarkets but ripe fruit doesn’t contain as much pectin so that can be tricky too