You are killing me (PNW resident who can only dream of homegrown citrus and avocados…)
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You’re not! I was looking for old school white grapefruit juice recently and found that it has become all but extinct due to the sweetification of grapefruit and the export of white grapefruit to other markets. I ended up ordering a case of the little cans from Amazon because I couldn’t find it anywhere else.
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Plum freezer jam, made with some imported black plums from Chile, sugar and lemon juice.
I basically follow the Lebovitz method, then freeze the jam.
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Me, too! Only have 1/2 jar left of summer plum, this will probably be sufficient to see me through. I just use the hot jam flip method with sterilized jars and lids.
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I just made 3 pints of Cranberry sauce/jam from frozen cranberries. I like to but a teaspoon or two in my oatmeal in the morning.
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Do you chop the cranberries at all?
No i weigh my frozen cranberries, then add 1/3 sugar of the weigh let it rest overnight. The next day I bring them to a boil mash them a bit add a couple of sticks of cinnamon and simmer. If i find the mixture to thick i add some boiling water to it. I just simmer till it looks like sauce with a few whole cranberries. Pack in hot jars and then turn them upside down.
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Great on vanilla ice cream or cheesecake.
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Last summer I was able to buy, once, Mirabelle plums at the FM. I did make a few jars of jam with them, one left.
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My cousins in France gave out home-made Mirabelle jam and homemade Mirabelle Eau de Vie as their bonbonniere at their wedding in 2008. Mirabelle are a very big deal in Lorraine.
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Wow! Lovely gift, Mirabelles seem to be held sacred in most of France!
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There were no Seville oranges in local stores this year. I’m sad that this is the first time in many years that I was unable to make Seville marmalade.
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I saw some in Toronto. I only saw them one place in London, and they were only available for a week
A little jar of sunshine , this is turning into one of my favorite jams. Clementine with a generous tablespoon of Grand Marnier and a pinch of citric acid, wonderful for a cake filling and delicious on an English muffin.
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Havent made any this year. But It is the best
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And had you not posted it, I wouldn’t have any either!
Used a jar for cake filling the other day and it was so good.
I did miss your posts, was hoping you were in the Caribbean rather than not feeling up to par!
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Thank you.
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Proportions please?
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That jar hold 5.6 oz. So my formula is weight of fresh fruit to 40% sugar. I put a tablespoon of Grand Marnier in the bottom of the sterilized jar prior to pouring in the jam. 225 g Clementine/mandarin segments, 90 g sugar. I microwave this in a quart Pyrex bowl. Rub a stick of butter around the inside edge to prevent boil over.
Today I vita-mixed it, most times I use an immersion blender in the bowl. I remove all membrane strings, etc. prior to weighing. This small amount doesn’t take very long in the micro, I usually bring it to 218* as at that point it’s visually thick enough for my uses.
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