Strawberry vanilla. Recipe from the Pomona Pectin cookbook: I just split some vanilla pods, mix the caviar in with the sugar, and then leave the pods in the sugar for a few days to infuse the sugar.
Cherry Rhubarb Jam https://foodinjars.com/recipe/sweet-cherry-rhubarb-jam/. I found quite a bit of frozen rhubarb from last year in my freezer: made this to use to it. Very nice flavour.
Strawberry Champagne. Random recipe found on the internet ages ago. Frankly a giant pain, but people love it. Lots of foam from the “champagne” ( I use prosecco!) that needs be skimmed. It can be tricky to get a set, but I am finally got it after all of these years…
@rstuart , that sounds amazing! Glad you are nailing the set. Still drives me nuts with pepper jelly.
I’m making this today, for the first time, and maybe 1/3 recipe, and with grapefruits, orange, blood orange, a lemon, and the first scotch bonnet of the season! Seems more like jelly since there’s no peel.
Recipe says to cook the pectin for an hour! Does that sound okay?
Very pretty jam, and sounds so delicious from your description!
I love those squat jars - so pretty - until it’s time to get the last bits of jam out out of the jar. I tried a few of them one year and found them so vexing that I’ve gone back to boring, old straight sided jars.
Thank you! I am always shooting for clear jelly, firm but not too firm, a modicum of evenly suspended fruit, and the right balance of heat, sweet, and tart. This was very close. Glad I “canned” some to share.
I’ve now made strawberry, strawb-rhubarb, raspberry, black raspberry, and sour cherry. All but the strawberry were very small batches, just a few tiny jars.
Next up: peach. It’s mom’s favorite, and she is a crucial consumer of my jam-making hobby/addiction.
@damiano, @mig ; sounds amazing! Are you eating it with anything? This time of year I’m craving good English muffins, but good yogurt would work. I don’t know if I’ve ever had sour cherry, but I will try it the next chance I get.
Not processed, but preserved in a canning jar – does that count?
While I’ve made sweet cherry bourbons in the past, here’s my first sample jar of sour cherry liqueur. In the photo, the sugar has not yet dissolved.
About 1 c. of sour cherries from our tree, ¾ c. sugar, 2 T. kirschwasser, and then the pint jar topped off with good vodka – a little more than ½ c. We’ll know if about 6 weeks if it’s any good.
I also made 5 pints of pickled sweet Bing cherries today - an annual event.
I don’t process these, but keep them the same as a refrigerator pickle. We love them with a cheese board or charcuterie, and find them best between the 4 and 6 month mark, after which they tend to go a bit soft.
