Thursday, December 18, 2008
One thing I love to make more than anything in the world is jam and jelly. I have these really cute jars that I get from the Specialty Bottle Company and I even had some friends help me make labels for some of them. I named my jam Hohlberry, which has more significance than you would think because my Grandma Berry taught me how to make raspberry jam which started this all. She died a few years ago and we really miss her! Her spirit lives on in my jam though and I hope she's hanging out with me in the kitchen while I cook. The jams in the photo are, from left to right, sour cherry jam, peach, sugar-free peach, grape, and pomegranate jelly. I'm making some more sour cherry jam tomorrow. It's the best of all the kinds. Yum!
I don't really have any special methods for making jam. I just do what they tell me on the box of pectin. I do, however, use my rice cooker to process my little jars and since I've been making jam so often, I can whip out a batch of jam in about half an hour from start to finish. I can even make bread at the same time and have hot fresh ground multi-grain, wheat bread with my hot cherry jam. Now if I could just learn to make the butter, I'd be set! Have any of you ever tried to make butter? Someone please tell me that it's really easy and I should start making it too. I'm going to make a batch of yogurt this week for my guests and we'll see how it turns out. I can mix it with my jam and serve it for breakfast. Yes!
Posted by Amelia Hohl at 8:16 PM