This afternoon I’m making jam—strawberry rhubarb jam, to be exact.
I like making jam. It is so satisfying to see those jewel-coloured jars lined up on the counter.
The first time you make it, it seems like a big project; but once you get the hang of things, it becomes a rather quick and easy project. To make it even easier, I usually prepare the fruit for the jam and wash the jars and utensils in the evening as I clean up after supper. Then I refrigerate the prepared fruit overnight. First thing next morning, before it gets hot, I make the jam. The most tiring part of the whole project is the 5 minutes of stirring, and older children’s arms work well for that.
Today I’m breaking the early morning rule, since it’s cool and rainy. I may still regret it.
I’ve done jellies, too, but I hate the juice-straining step, so now I’m a jam-onlyist.
Do you make jam or jelly? What kind do you make? Do you have any tips for making jams and jellies, or advice for first-time jam or jelly makers? If you post (or have posted) a recipe for jams, jellies, or preserves, why not leave your link in the comments of this post?