I just wanted to share a photo of some jams i made recently,, the first was an apricot/pineapple jam, a solbær or black current jams that i picked all the berries right here on the farm. in the long tall bottle i made blueberry saft, thats kind of like a concentrated juice with sugar. i call it norwegian koolaide,,lol. but way better in taste. i also picked all the berries for the saft here on the farm. today i am going to make another jam called tyttebær, i think the engish for that its whortleberry,, but in swedish its lingonbær,,,but that too grows all over the farm here.....
That's nice that you're able to make so many jams with fresh ingredients from right there on the farm. They all sound so good!
I love homemade jams - they are just much 'fruitier' and have a more intense taste than those insipid jams and other preserves you buy from the supermarkets. I always come home from my trips to Holland with jars of Ina's delicious homemade jams. :-D Sadly they never last very long though.
I've never heard of Ina's jams, but they must be good if you have to take a supply home with you. maybe someday i'll find them to try too. I did get the tyttebær made yesterday an today i made kjøttbollar (meatballs incase i spelled it wrong,lol, still learning here) an my hubby broke open the first jar an said it was a success. I've been fermenting cabbage to make sourkraute for 2 weeks now, so that got finished yesterday too, but today i picked a whole new crop of cabbage an will start again tomorrow fermenting.
I love sourkraute and pork ribs.I have some frozen blueberrys that I need to make blueberry jam and a blueberry pie for Thanksgiving.
Tja! You really ARE the jam lady. That´s a marvelous display that you showed there. What a talent. You seem a very industrious gardner. I just looked and looked and looked. Great/looking stuff. What kind of lables are those? Thanks for showing these.
There just plain white lables you know for office use, that i wrote with a marker,, blåbær saft(blueberry syrup for drinks) solbær(black current) aprikos/ananas syltetøy(apricot/pineapple jam) but i had made the tyttebær(don't know english name)and surkål(sourkraut)the next day,, since then i have made blueberry jam, multe or cloudberry jam an sauce for Jul or christmas an more sourkraut, red current sauce, saft and a mix red current an oranges jam. actually today i was thinking of taking out some of the rhubarb an making some compotes adding apples an raisins. the one bottle that has a big lable is a black current wine i got as a gift from one of the tourists that stayed here, its a wine from finland. but the display is just a few of what i had made that day. Thank you for all the kind comments,,
Say Biita, Have you ever mixed rhubarb with strawberry? It's a nice taste and makes the jam stiffen a little more. Finding pure pectin in the markets here is difficult, so we have had to be creative. The rhubarb doesn't really alter the flavour, I find. We have also put in a type of apple as well with good results.
ohhh yeah Sjoerd,, i make that. Also strawberry/rhubarb pie is great too. One of the compotes i make is rhubarb, tart apples, raisins cardamon an cinnamon with sugar added. this is great with creme or on ice creme. Another i make is rhubarb, pineapple, orange juice an apricots with cinnamon an sugar, sometimes i add just a little lime peel but not a lot i don't want it to get bitter. Also it adds a little more color. also good alone or with creme or ice cream,, just make it thicker an you have jam,,lol. I also make savory relishes with rhubarb. if you have any berries left from summer, add some rhubarb to that when making jam for a different texture. i mash mine to help with the thickening procrss, but not the berries, don't mash those. but i also use a small amount natural thickener, you buy in the stores. When i can find it,, arrowroot is the best for thickening fruits to make compotes an add more an you have jam texture. But that is hard to get here too.
Well, we can get sugar that has pectin mixed in with it, especially for jamming....but it's difficult to gague when it's pre-mixed. We wind-up mixing something WITH the geleisuiker, as it's called here. I like your way of making stuff. I think that I'll just go and have a sandwich with jam now. Heh heh heh...
