Garden Girl: Making Jam

Okay, some minor tips (criticisms?) for newbies who are trying to learn from this video:

1. We use a simple food mill rather than the monster juicing machine Patti is using. It works just fine.

2. Pectin comes from apples, but it can also come from under-ripe fruits of all types. A mix of 30% under-ripe and 70% ripe should do the same trick as pectin.

3. Patti is making a big ol' freakin mess there...a soup ladel and a canning funnel would be a smart choice to use for equipment. The canning funnel can also help keep the rims of the jars clean.

4. Patti is using a pressure canner, but she is using it as a boiling water canner. For boiling water canning, all you need is a pot big enough to fit the jars in with enough water to cover the jars. A pressure canner is not necessary.



If there is trouble with the video, view it here: http://www.youtube.com/watch?v=qJdRa2ZAiL4&playnext_from=TL&videos=Kq-Uncl9_xg&feature=sub

If you wish, you can use your own preferred sweetener instead of sugar. Honey and (real) maple syrup have more nutrients and less calories than corn syrup (which is what is used to make commercial jams and jellies).

Making your own fruit jams and jellies are really not that difficult. As long as you follow directions, you shouldn't fail. But even if you do fail and it doesn't gel, it still tastes good...they can be used as syrup rather than jelly (strawberry syrup on pancakes....mmmmm....). And the best part is that it will be easy to see if you didn't can it right, so there is no chance of getting ill from it.