Jams, and Printable Recipe Cards for Summer

We are in the thick of summer and the food bounty that goes along with that. We have been eating tons and tons of fruit, and I've also dried some and turned more into various jams. I can't keep up here with what I've been making, but I wanted to share with you a) so that I remember and b) so that perhaps you'll be inspired and go create something fabulous.

I shared my small batch strawberry jam and my strawberry margarita jam, but, for the record, I've also preserved

• Apricot Jam
• Apricot Sucanat Jam (no white sugar at all)
• Strawberry Sucanat Jam (ditto)
• Blackberry Jam (with even less sugar than last year's batch)
• Blackberry Vanilla Jam (OMG it's AMAZEBALLS)

I find this post from Northwest Edible Life to be extremely helpful, and I keep thinking up new and delicious sounding flavors. I definitely want to do more with vanilla, and I've started a canister of vanilla sugar with the (now empty) pods.

What have you been up to?

Now, onto the printable. These lovely, summery recipe cards from Lia Griffith are perfect for sharing recipes at summer parties or with a batch of jam.

Whether you share the jam recipe, or suggest a way to use the jam (brownies, ice cream, bars, etc), these cards will make your ideas even prettier. 

Strawberry Margarita Jam - vegan & gluten free

I know it's well and truly summer because stone fruits and tomatoes are in. And if it's summer, it's hammer time preservation time. My dehydrator has been humming merrily along (should I post about that? Is anyone interested? comment here or on Facebook), and I've been making batches of jam here and there. We ran out of jam I canned last summer in March or April of this year, so I know I need to increase production this summer. I did give away a lot as presents, and I'm planning on doing the same this year (so get your special requests in early, people).

Each summer that I've made jam, I've gotten a little more adventurous, and this year I'm actively trying new flavor combinations. This was my first really fun one, and it's a winner. 

I've been studying Northwest Edible's flavor chart and thinking up ways of combining fruit with other flavors I like. If you aren't already familiar with Erica's site, I recommend you give it a shot. She has lots to say and to teach, she's often humorous, and never preachy. 

Like all of my other jams, this one is pectin free. It relies on the fruit's natural pectin, sugar, and cooking out the juices to firm it up. Keep in mind that if you like really firm jam, you will probably prefer jams made with pectin, but you won't be able to experiment as much, and you also won't be able to use less sugar than what the box tells you. For more information, check out this post by Erica.


Strawberry Margarita Jam - vegan & gluten free
inspired by Northwest Edible Life

Depending on how much you cook it down, you should get about 4 half-pint (8 ounce) jars using the measurements below. I always like to prepare a 4oz jar as well, so if there's a little left at the end I can preserve it along with the half-pint jars. If you're swimming in strawberries (or tequila), feel free to double, or even triple the recipe, but this is a nice manageable size.  You’ll notice that I don’t give a cooking time. That’s because cooking times can vary greatly depending on the width of your pot, the power of your stove, the amount of humidity in the air and even how much rain fell in the days before your fruit was picked. Stay close to the stove as you cook your jam and watch closely for changes. Besides putting it on toast, jam makes a great cake filling and fabulous ice cream. 

Just like with any other jam, you can of course skip the processing and just store the jam in the fridge and eat within a month or so.

2 pounds washed and chopped strawberries (weigh after preparing)
4 to 8 oz (a gently rounded ½ to 1 cup) sugar
1 Tbsp freshly squeezed lime juice (required) + 1 tsp or more for extra flavor
¼ tsp – 1 tsp lime zest
1-3 tsp tequila

In a large pot (with only 2lbs of fruit, I was able to use my large saucepan), gently mash berries and 4 oz sugar together. Cover and let stand for 1 hour or more. If I'm cooking it right away, I like to use this time to prepare my jars, lids & tools, get my giant pot of water heating up, clean up and clear off my (very limited) counter space, etc. You're going to be doing a lot of tasting, so make sure you have a bunch of clean spoons ready. If you'd prefer to break up the jam making, you can refrigerate the pot (or a bowl of the fruit+sugar) for up to 24 hours or so. The fruit will just keep releasing its juices, which is what you want anyway.

Prepare jars and lids for standard water bath canning. I don't pretend to be an expert, so if you're new to this, please do your homework! Read this, and also possibly this and many of these. Knowledge is power (botulism free canning for the win!). 

If you macerated your fruit in a bowl, pour it into a large pot or large saucepan (the wider the better for faster evaporation). 

Bring everything to a simmer. Stir frequently to avoid scorched jam. As your fruit begins to soften, add lime juice (1 tablespoon for every 2 lbs of fruit). Stir in lime zest. 

At this point, if you like smoother jams, you'll want to use an immersion blender to break up fruit. I don't have one, so I just use a potato masher/spoon to break up the fruit as much as I feel like. You can make it as chunky or as smooth as you'd like. 

With a clean spoon, taste your jam (without burning your tongue, please). Decide if it's sweet enough, and add more sugar if you like. You should also decide if it's lime-y enough. Add in more zest and/or juice if you'd like. Trust your taste buds. If you think it's too tart, add sugar. If not, wonderful, you can move along. Keep tasting until it's the right sweetness for you, but be sure to use a clean spoon every time. Remember that the longer your jam cooks, the more concentrated the flavors will become. Keep stirring frequently. 

You can test for set (lots of info here) quite easily- when your preserve is "glossy, a bit darkened and looks slightly thickened"scoop a small amount onto a plate (even better if it's been chilled). Run your finger through the jam. If the finger swipe remains visible or only fills in very slowly, the preserve as reached a soft, spoonable set. If you're good with that (I am) you can move on. If you like a firmer jam, keep cooking down your fruit and keep testing for set (clean spoons!!!). 

Stir in tequila. Start with 1 teaspoon (you can always add more). Taste. Add in more if you'd like. In this final tasting, make sure the jam is sweet enough, and the whole thing tastes good. Add more of one or more components if needed. 

Now it's time to fill your jars! Skim off the foam if necessary, ladle jam into hot, sterilized jars, leaving a 1/4-inch (6mm) head space. Wipe the rims clean and apply lids. Process the jars in a boiling water bath for 10 minutes (full-on boil! simmering doesn't count). Remove jars, and allow to cool on a wire cooling rack or a folded kitchen towel. Listen for the "ping!" of success. When jars are cool enough to touch, check seals. Jam is ready to eat as soon as it is cooled but can also be stored in a cool, dark place for up to a year.

Small Batch Strawberry Jam - vegan, gluten free, and free of just about everything else

As longtime readers will know, I have a bit of an obsession/problem/interest in regards to farmers' markets. Last week, as usual, I bought a lot of fruit. Possibly more than two people (even with guests) can eat before it passes its prime. And so it came to pass that we had a couple pints of strawberries left that were just a bit too ripe to happily eat. I didn't want to throw them away (shudder), so I decided to make a mini batch of strawberry jam. Mr Official Taster has been on a bit of a pb&j roll lately, and we've just about used up the jams I made last summer, so this seemed like a good solution.

I started out with the intention of just using up the fruit I had and making a jar or two of jam. I wanted to keep it as simple as possible, so I didn't want to sterilize and get set up for water bath canning. That's the beauty of small batch jams. Use what you have, pour into normal clean containers, refrigerate, and eat. Super simple, and it's a great way to use up aging fruit. Of course, you don't want to use fruit that really is past its prime and belongs only in the compost bin (duh. but it has to be said).

To figure out my ingredient volumes, first I rinsed, hulled, and roughly chopped up the berries. I ended up with about three cups, so I wanted to use a bit less than half that volume of sugar. The lemon is in there to brighten the sweetness, rather than to provide acid for canning. This ratio can translate to lots of other summer fruit, so use this as a template and keep yourself in super seasonal, fresh jam all summer (or if you need to finish up some fruit before heading on a trip). You could also use this process to make small batches of freezer jam.

Small Batch Strawberry Jam - vegan, gluten free, and free of just about everything else

Important: this is not a tested and safe recipe for canning. I made this small batch with the intention of refrigerating and consuming within a couple of weeks. You could also freeze it. 

Next time I'll probably reduce the sweetness a bit more, but as written, this is quick, easy, and bursting with strawberry goodness. You can skip the honey all together and just use sugar. 

3 C chopped strawberries, picked over and rinsed
scant 1 C sugar
1/4 C honey (for strict vegans use sugar instead)
splash of lemon juice

Add all ingredients to a medium pot or large sauce pan. At this point, I like to stir them a bit and then leave it alone and let the sugar start drawing the juices out of the berries for a bit (10 minutes to several hours) while I do other things. If you are in a rush, skip that part and just keep going.

Over medium heat, bring the mixture up to a boil. Stir frequently and help the jam along by squishing some fruit with your kitchen utensil of choice. Keep a close eye on things, as small batches cook quickly. Mine took about 10-15 minutes. Test for set (or aim for a temperature of 220F). I didn't actually test either the temperature or for set. I just kind of eyeballed it, and it worked out ok. Pour into clean jars, allow to cool, cover and refrigerate. It should last a few weeks in the fridge.

Homemade Jam Ice Cream - vegan & gluten free

Guys, I'm sorry. Turns out Decembers are hard, even when your other person is not in Sweden. Are Decembers hard for you too? I'm going to go ahead and blame the getting-dark-early, the cold, and the crazy-work-because-it's-the-holidays. There, see? Not my fault.

Moving on.

Perhaps you've started eating that jam you made this summer? Perhaps some of it didn't turn out perfectly? Perhaps some of it is over-set and so stiff as to be unspreadable? Yes? Well, then do I have a solution for you!

Free, Printable Canning Labels round up

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Happy Friday! As Jam Week comes to a close, that means a bunch of free printables I've found for you guys. I hope this week has inspired you to make some jam, or at least think about making jam. If the jam doesn't, maybe the cute labels will?

That first image above of some very nice chalkboard style freezer and canning labels are by Lia Griffith and can be found here. If the kitchen-organizing bugs hits, check out her similarly styled pantry labels and herb and spice labels.

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Blackberry Peach Jam - vegan, gluten free, and free of just about everything else

Jam Week 2013 soldiers on! Yesterday afternoon, I shared some of what I've learned about jamming and canning over the past few summers, and I'd love to hear from you all. So head over and leave a comment!

Today's jam doesn't have a secret, glamorous name, but it is a yummy riff on a classic flavor combination. I made this when the fridge was broken during The Great Refrigerator Debacle of 2013, and I'm quite pleased with how it turned out, aside from the small mistake of cooking it down too far. My batch is rather...stiff..for jam, but it still tastes good, and since I only plan on gifting it to people with good manners, I probably won't hear any complaints. You, however, will take care to watch yours more carefully, eh?

What I've Learned (so far!) About Canning

I hope canning week is as fun for you all as it has been for me! It's been a challenge - a good one - to get one or two posts up per day, rather than the same number per week. It was a lot easier to post more often when I wasn't working full time! I've been canning for a couple summers now, and this week of writing about it has forced me to think about what I've learned in that time. I don't consider myself a pro by any stretch of the imagination, but I've gathered together some of what I've learned about jamming and canning. In no particular order:

• You don't have to can. You can make a small batch, and if you'll eat it relatively quickly, you can just store it in the fridge. You can also simply freeze jam (be sure to use freezer safe containers and leave enough room for the expansion that happens during freezing).
• Cleanliness counts. I am adamant about thoroughly cleaning my jars, lids, bands, pots, spoons, and canning tools every time. Even though they are clean when I pull them out of the drawer, I rewash thermometers, spoons, etc before I use them. It may be overkill, but it helps keep my mind at ease that I am doing everything I possibly can to make my preserves safe.

Raspberry, Honey & Lemon Jam - vegan, gluten free, and free of just about everything else

Have you been inspired to purchase a bizzillion pounds of fruit and make jam yet? Maybe this one will do it. During my jamboree (pun totally intended), I also made some plain ole raspberry jam, only this time I cut the sugar waaay back. Instead of nine cups of raspberries and six cups of sugar, I used just three. And, people, it was life-changing. Of course I love sweet things, but with less sugar, the pure taste of the ripe raspberries really came through, and there was just a hint of the fruit's natural tang. Heaven.

Raspberry Peach Jam - vegan, gluten free, and free of just about everything else

I first made this jam a couple of years ago, and it's as good as I remember, probably because it combines two of Summer's best: raspberries and peaches. Their flavors compliment each other beautifully. I found it in Well Preserved by Mary Anne Dragan, and not only does it have yummy components, but her charming name - Peach Melba Jam - makes it sound dreamy. According to Dragan, "Peach Melba is a classic dessert created by the great French chef Escoffier in honor of a famous opera singer named Nellie Melba." For more details, I read Wikipedia's entry, and I'm pleased to report that reading more about it only makes it seem more glamorous.

Red & Black Raspberry Jam - vegan, gluten free, and free of just about everything else

Happy Monday, folks, and welcome to Jam Week! I've been a busy bee in the kitchen lately, and as a result, I have a week's worth of posts for you all about jam. If you have no interest in jam, I apologize, but really, tis the season. I started slowly in July with blackberry jam and apricot butter, but, lately, well, things have taken off.

First, our refrigerator broke right after we moved in and right after I stocked up at the farmers' market. So, really, I had to make some jam before the delicate summer fruits molded over. Then, I friend at work wanted to learn to can, and while I definitely don't consider myself an expert, at least I've done it a few times and I'm not nearly as terrified as I was when I started. So we visited the farmers' market near closing time and got some terrific deals. I'm talking $10 flats of gorgeous organic raspberries. oh. my. word. Let's just say my jam supply is in good shape now.

Blackberry Jam - vegan, gluten free & free of just about everything else

I'd been putting off going to the farmers' market (strange, I know) because I was afraid of going to early, getting seduced by gorgeous peaches, and then having my heart broken by those same peaches because it was too early. I am so glad I waited, because the stand where I get my peaches had about ten varieties of peaches and nectarines, with samples of all of them, and I swooned. Hard.

Oh, there were other things there, too, though, sadly, no apricots (major bummer. I had plans) Fresh peas, basil, tomatoes, and blackberries. Guys, it's summer.

Ambrosia: Apricot Butter - vegan, gluten free, & free of just about everything else

Remember my friend with the apricot tree? Well, when I went over the other week to get some more fruit, her countertops were covered. You know those plastic tubs that baby spinach and salad greens come in? I think she had about six of those filled and overflowing with fragrant, golden fruit. So instead of coming home with a pound or two, I came home with eight.

It turns out that I don't love fresh apricots. I like them dried, but I love them turned into butter. If you think I went into raptures in past summers about peaches, well, you're right, but I went into bigger, louder raptures over this apricot butter. Obviously, Mr Official Taster thinks I'm nuts, but, you know what? More. For. Me.

Raspberry Chocolate Almond Spread - vegan, gluten free, & free of just about everything else

I wanted to get this recipe up earlier this week so that you would set forth and make it immediately. But I had to make a second batch, which totally got in the way of posting about it. On the plus side, it's now Friday evening - ok, night -which means you can hit up the farmers' markets this weekend, stock up on raspberries and make this with the ones you don't eat immediately.

Peach Butter - vegan, gluten free, & free of just about everything else

Last year at this time, I bought 20 pounds of peaches and then discovered that Mr Official Taster didn't like them. Well, I learned my lesson, and last week at the farmers market I only bought 10 pounds. This week I switched it up and got 10 pounds of nectarines instead.

Sugared Raspberries - vegan, gluten free, and free of just about everything else

Happy Friday! Are you tired of me talking about raspberries yet? If you need a recap, over the last week there've been Oatmeal Raspberry Cookies, Raspberry Jam, and Raspberry Vinegar. Besides the raspberry commonality, what I love especially about the vinegar and today's Sugared Raspberries is the sheer simplicity of the recipes. These two each have only one other ingredient, and just about as few instructions.

Raspberry Jam - vegan, gluten free, & free of just about everything else

I mentioned on Friday that I spent much of the day engaged in Domestic Goddess type of chores. One of those accomplishments was making and canning some raspberry jam. (Does anyone know why it's called "canning"? It goes in jars). Since I had a whole flat of raspberries, I figured it was the time. I've made it before, and it's always well-reviewed; I've given mini (4oz) jars as party favors and Christmas presents. This year I made all half-pint (8oz) size jars, and I'm planning on gifting most of them.

Easy Strawberry Jam (for real)

'Tis the season for excess fruit! With all the bounty that's starting to appear at farmers' markets and in grocery stores, if you're anything like me, you're seduced every time you shop and end up with more than you can eat or bake. That's where jam comes in handy! Freezer jam, that is. It doesn't involve canning and you can do small batches. It stays good for up to a year (6 months according to some) in the freezer and for about a month in the fridge.