Jammin’

When I was a kid, every summer we could look forward to a jar of my Grandma’s homemade raspberry jam, made from raspberries grown in her home garden.  I can still picture the thick wax seal inside the jar; alas, today this method is not considered safe.  Every now and then I get possessed by the urge to can fruit preserves.  Over the years I have had some successes and failures, but gradually my results are becoming more reliable. One of my favorite books is “Canning for a New Generation” by Liana Krissoff.  I originally borrowed it from the library and in time, purchased it.  (See my prior post on her Quick Indonesian pickles).  Another great resource is the blog Food in Jars.  Today I made Vanilla Rhubarb Jam from the Food in Jars blog.  The recipe called for Earl Grey tea, but I substituted Rishi Vanilla Black tea to heighten the vanilla flavor.  It tastes great!noexif_IMG_4642_private I made a small batch and mostly used the 4 ounce jars.  I am thrilled to say that all my jars sealed and the preserves set properly. noexif_IMG_4637_private While I worked, several male ducks slept in the garden.  When there are no ladies to chase, you might as well have a nap.noexif_IMG_4640_private Do you do any canning?  Or do you have memories of family members preserving food?  I’m waiting for U-pick strawberries to get my next canning fix!

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9 thoughts on “Jammin’

  1. Kirsten

    My grandmother canned everything. I can remember her shelves lined with canned soup and jams and pickles. I really miss her blackberry jam – no store-bought variety could compare!

    Reply
  2. anexactinglife

    Your jam looks delicious – I bet it smells divine! I asked my mom to teach me how to make pickles so we’ve made some the past 2 years. I have also made marmalade a couple of times.

    Reply
    1. healthfulsave Post author

      And if you had sealing wax at home you always had something to rub on a stuck zipper to loosen it up! Hope you are back to the comforts of home soon.

      Reply

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