What is Jam - to me until I made my own was - go to the shop, chose your flavor and buy it.. Did I know there existed a process called Canning - A big No... I watch so many cooking shows and generally I love them or I hate them.. If I love them, I see it so many times and never get bored.. Good Eats is one such series of episodes that is my top favorite cooking show. Love Alton Brown's explanation, his wit and the science and his explanations.. I love to watch the episodes and I guess I have watched most of the episodes a few times now and have read his 3 books a few times.. Thanks to the great Library access I had in US...
In the episode - Urban Preservation, Alton Brown talks about Canning and Jam making at home. That was the first time, I was taken a tour of this beautiful process (on TV of course) and I was so impressed.. Yes I did do the shopping and made the Jam and also Canning them.. It was surely a pleasure. Did I find it boring - no, was it difficult - no.. Was it satisfying - yes.. Was it economical - yes for sure. was it exciting – yes, was I very proud – yes yes.
Now do I buy Jam at store - yes I still do, but I love to make them at home.. I have so far made many types of Jam at home like Mango Jam, Mixed Fruit Jam, Strawberry Jam, Tomato Jam, Apple Jam, Raspberry Jam, Pineapple Jam, Grapes Jam etc. I also have a big list of Jam to do - like Apricot Jam, Dry Fruits Jam, Blueberry Jam, Fig Jam, Dates Jam etc. A big thanks to the Urban Preservation episode.. Now to the recipe..
Ingredients
Raspberry - 24 Oz
Sugar - 3 cups
Cinnamon powder - 1/4
Salt - 1/4 tea spoon
Pectin - 1 3/4 tea spoons
Star Anise Powder - 1/4 tea spoon
Nutmeg - A few grates
Lemon Juice - 2 table spoons
Cider Vinegar - 4 table spoons
MethodIn a stainless steel pan, add raspberry, cinnamon, pectin, salt, nutmeg, lemon juice and cider vinegar
Mix this well and bring it to a boil and start to mash them with a masher and also cook it
After about 3 to 5 minutes, add the sugar and stir well
Cover and bring it to a boil
Stir once, cover again and cook until the temperature reaches 220 degrees F (why 220 degrees F - see notes)
If you do not have a thermometer, cook them until it becomes like a runny jam as it will harden as it cools and become to the jam consistency
Do not cook until it becomes like a jam as it will harden and will become very hard
Store in clean jars and keep them in the fridge for 2 to 3 weeks.
Points to note
This quantity makes 5 medium size jar of Jams. If you are not canning them or going to gift them, Please reduce the quantity
When you have heated a food with sugar to 220 degrees F, it may look runny but will set to a jam consistency
You could also use Blueberries instead of raspberries
I use Pectin powder for Jam and Liquid Pectin for Jellies
Pectin is very easily available in US super markets. In India, I have seen them in some places.
I canned the jam and it lasted me for more than a year.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33.
Sending this to Lets cook Preserves, Jams and Chutneys
In the episode - Urban Preservation, Alton Brown talks about Canning and Jam making at home. That was the first time, I was taken a tour of this beautiful process (on TV of course) and I was so impressed.. Yes I did do the shopping and made the Jam and also Canning them.. It was surely a pleasure. Did I find it boring - no, was it difficult - no.. Was it satisfying - yes.. Was it economical - yes for sure. was it exciting – yes, was I very proud – yes yes.
Now do I buy Jam at store - yes I still do, but I love to make them at home.. I have so far made many types of Jam at home like Mango Jam, Mixed Fruit Jam, Strawberry Jam, Tomato Jam, Apple Jam, Raspberry Jam, Pineapple Jam, Grapes Jam etc. I also have a big list of Jam to do - like Apricot Jam, Dry Fruits Jam, Blueberry Jam, Fig Jam, Dates Jam etc. A big thanks to the Urban Preservation episode.. Now to the recipe..
Ingredients
Raspberry - 24 Oz
Sugar - 3 cups
Cinnamon powder - 1/4
Salt - 1/4 tea spoon
Pectin - 1 3/4 tea spoons
Star Anise Powder - 1/4 tea spoon
Nutmeg - A few grates
Lemon Juice - 2 table spoons
Cider Vinegar - 4 table spoons
MethodIn a stainless steel pan, add raspberry, cinnamon, pectin, salt, nutmeg, lemon juice and cider vinegar
Mix this well and bring it to a boil and start to mash them with a masher and also cook it
After about 3 to 5 minutes, add the sugar and stir well
Cover and bring it to a boil
Stir once, cover again and cook until the temperature reaches 220 degrees F (why 220 degrees F - see notes)
If you do not have a thermometer, cook them until it becomes like a runny jam as it will harden as it cools and become to the jam consistency
Do not cook until it becomes like a jam as it will harden and will become very hard
Store in clean jars and keep them in the fridge for 2 to 3 weeks.
Points to note
This quantity makes 5 medium size jar of Jams. If you are not canning them or going to gift them, Please reduce the quantity
When you have heated a food with sugar to 220 degrees F, it may look runny but will set to a jam consistency
You could also use Blueberries instead of raspberries
I use Pectin powder for Jam and Liquid Pectin for Jellies
Pectin is very easily available in US super markets. In India, I have seen them in some places.
I canned the jam and it lasted me for more than a year.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33.
Sending this to Lets cook Preserves, Jams and Chutneys
Lovely color, Must have tasted super delicious on toast!!! :)
ReplyDeleteHow very interesting..lovely colour!
ReplyDeleteVery beautiful and healthy jam !
ReplyDeleteOnly few days left . Do participate in
Eat Seasonal Food Fresh
Wow, colour of jam is simply out of the world..Just drooling here..
ReplyDeleteMaking these at home def makes one proud, right :)? I am yet to try jam making and god knows, one day your posts might just inspire/push me into doing it!
ReplyDeletewith star anise must have such an amazing flavor
ReplyDeleteAddition of Star anise is very new.
ReplyDeleteHomemade is always so much better than store-bought, though I rarely make jams at home :-( Star anise is an interesting addition.
ReplyDeleteNice recipe!! I have bag of raspberry and this is perfect recipe to use them all!!
ReplyDeleteLove the vibrant colour it must have tasted super.Thankyou for sending it to lets cook preserves, jams and chutneys event at simply.food
ReplyDelete