Thursday, July 3, 2008

Recipe for Anarchy in a Jar's Strawberry Jam

The first batch of jam is ready to eat and in the spirit of anarchy (freedom from proprietary jam), here is the recipe.

Our strawberry jam tastes like pure strawberries. This is because we use fresh picked organic berries and instead of commercial, artificial pectin, we use "Pomona's Universal Pectin". Pomona's is an all natural pectin that doesn't require sugar to jell, so jams and jellies can be made with less, little, or no sugar (stevia, honey, etc can be used as sweetener). You can buy Pomona's online, in many health food stores, and in NYC at the Brooklyn Kitchen.

t=teaspoon, T=tablespoon, C=cup

4C mashed fruit
1/2-1C honey or 3/4-2C sugar
2t calcium water
2t pectin
2t lemon or lime juice (optional!)

How to Prepare

Remove hulls and wash.

Mash your fruit (potato masher, wooden spoon, hands--beware the acid can cause a rash for delicate hands)

Before you start jamming:
1. Put 1/2t white calcium powder and 1/2C water
in a small, clear jar with lid.
2. Store in refrigerator between uses. Lasts a
number of months—discard if settled white
powder discolors.
3. Shake well before using.

1. Wash and rinse jars; let stand in hot water. Bring lids and rings to boil; turn down heat; let stand in hot water.

2. Prepare fruit. Measure fruit or juice into a stainless steel pot (or Le Crusseut, or copper if you are so lucky) with weensy bit (2t per 4cup fruit) lemon or lime juice (optional).

3. Add proper amount of calcium water from jar into pan; stir well.

4. Measure sugar or cold/room temperature honey into separate bowl. Thoroughly mix proper amount of Pectin powder into honey or sugar.

5. Bring fruit or juice to boil. Add pectin-honey or pectin sugar; stir vigorously 1-2 min. while cooking to dissolve pectin. Return to boil and remove from heat.

6. Fill jars to 1/4" of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 5 min. (add 1 min. more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals–lids should be sucked down. Lasts about 3 weeks to infinity once opened.

Note: Pectin completes its jell when thoroughly cool. Color changes over time do not affect flavor or quality. Lemon juice will make your jam brighter (but more tart!). Secret tip: If mixture foams while cooking, add 1/2t butter or margarine per batch.

Questions that need answers? Call the infamous and wonderful JAMLINE: (413) 772-6816. Real live jammers on call.

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