it’s been months since i’ve made jam, before christmas i think.
so with my shelves empty and the phone ringing with requests, it was finally time to fill my shelves again.
first up, and probably most requested, champagne ginger peach. if i had a recipe, i’d share it, but i honestly don’t. i basically follow the recipe for peach jam included with the fruit pectin. then i add candied ginger slices and champagne. i use this. which technically isn’t champagne but it’s super tasty and a little sweet. perfect for jam.
i always add extra pectin to my jam to ensure it sets. after making over 1,000 jars of jam in the past two years i can finally tell by the consistency if i need more.
i also made pineapple blueberry. again another reasonably requested jam. thankfully i had fresh peaches frozen from last summer and pineapple and blueberries were available at the grocery. great winter jams.
i made really big batches this time around. i even had to use two pots for both batches!
i made sixty jars. fifteen have already left the shoppe. i think i’m going to be making more jam quicker than i wanted. what’s next? i’ve been wanting to try a four citrus jam … orange, lemon, grapefruit and tangerine.
a taste of summer in the dead of winter. sounds perfect.