Finally~my first BWB Jam of the season..

15 years ago

I'm sooooooooo behind.

I picked logan berries in a rain shower today! Well it wasn't raining when I started, but I knew it was coming....

So I had to cook them up today..as mold would likely set in even in the fridge over night. So I have my first batch in the canner. I have 3 more jars to put in the second time around.

I have about 2-3 cups left over, and put those in the freezer on a cookie sheet. I'll use them in AnnT's scones.

I extra jelled it..LOL...is there such a thing? and I used 1 cup of sugar less than Ball calls for. I cooked a bit longer, because of the rain and therefore extra water content maybe...sounded like a good reason to me..I might have jellied jam when I'm done...(you know like cranberry sauce in the can.) LOL

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Comments (15)

lackboys3
15 years ago
Terri, we don't have logan berries here on the east coast. Or at least if we do, I've never seen them. Are they like raspberries, or maybe blackberries? Either way, homemade jam sounds delicious! Happy Canning!
DONNA
readinglady
15 years ago
Loganberries are a late 19th century cross between a raspberry and a blackberry. They make the best jelly I've ever tasted.

Carol
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Hi, I'm in the UK and just found this forum after searching for any potential insight into what amount of water specifically to use to make up Rachels Lemon & Pink Grapefruit Marmalade (as this is not specified...and so I could be out by a mile and put the whole expensive recipe in jeopardy). I read with interest many of the comments from folk worried about how best to process their cooked jam. Here in the UK our system is far more simplistic and more commonly done with a one piece lid where (and as akin to irenecalgary) we pour the hot jam into hot jars before sealing with hot lids and immediately inverting them for 10 mins before placing back upright whilst they cool off. In the case of strawberry jam and marmalades etc we would allow the mix to cool dlightly such that the fruit does not rise to the surface in the jar This is effectively the way our Grandmothers have always made jams (outside of those who still opt for an even simpler wax disc system covered in cloth in place of a lid) and we consider this as perfectly safe. If on the offchance a jar is discovered to contain a covering of white mold (rare to middling) on opening then its chucked out..simple as. If I was taught an entirely different way then i'd no doubt be more likely to fly that flag. For the record, I quite fancy the idea of canning certain foodstuffs containing meat and vegetables but we can't buy a Pressure Canner without importing one as canning is not so much practised in the UK. Again, horses for courses.
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Sorry, I wasn't clear. I was referring to the post which preceded mine which listed 6 cups of fruit to 1 cup of sugar+Splenda. I meant that was a spread as opposed to a jam. If we were picky, the traditional definition of jam is that it has more sugar than fruit and has chunks or fruit pieces. But really, who cares? It only matters to people who're labeling these things for sale. If a particular proportion of fruit:sugar works for your family, call it a jam and eat it with pleasure. The issues aren't with the nomenclature. It has to do as Dave said, with the keeping qualities of the final product and the setting properties of the mixture. Changing the fruit:sugar ratio can create difficulties which low-sugar commercial pectins are meant to eliminate. I'm not familiar with Ball No-Sugar, but if as Dave says it's like Pomona (a low-methoxyl pectin) then you have a lot of latitude. It's the calcium that sets the preserve. You can use as much or little sweetener as you wish and it can be any sort of sweetener you find preferable. There's been a lot less research into low-sugar preserves, so you just don't find as many recipes or as much guidance. Even if you don't use Pomona, if you use a pectin of the same type, there's value in visiting their website and checking out their small but helpful recipe section. Carol Here is a link that might be useful: Pomona's Universal Pectin Recipes
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I just got FOUR cantelopes from the farmer's market I was working at. I would often get some surplus produce at the end of the market from farmers who wanted to get rid of what they didn't sell. I thought about pickling them, but the pickle recipe I found said they needed to be underripe, and these are actually starting to be overripe. One rotted before I even got the chance to do anything with it, so I just did a food dehydrator full of slices of cantelope. (The rest I should be able to eat fresh in time.) I didn't put anything on them, just sliced them and dried them. I just tried a piece and it turned out well. The pieces turned out leathery and the nice melon sweetness remained intact. I've also frozen bite-sized cubes of melon before with great success. I didn't put them in syrup or anything because they're plenty sweet enough on their own. You eat them while they're still frozen or at least partially frozen and they're quite refreshing. Probably would be good on vanilla ice cream. If I had an ice cream maker I think melon sorbet would be a good way to preserve them as well.
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Processing time seems awfully short on that one, especially considering the fat. Hi Robin. I'm not generally a fan of green tomato anything; to me most green tomato recipes reflect a kind of end-of-harvest-desperation. But here's a green tomato mincemeat that does pass muster. It's been called "sinful." Green Tomato, Apple & Pear Mincemeat Use completely green tomatoes; they should not show white, yellow or pinkish cheeks. A pint will fill an 8-inch pie. With the addition of diced fresh apple, some nuts, a few snipped dried apricots, a dollop of rum or brandy, it will fill a 9-inch pie. 3 quarts coarsely chopped completely green tomatoes, scrubbed and trimmed of stem scars 1 Tablespoon canning and pickling salt 1 1/2 quarts diced, peeled and cored firm, tart apples, the firmer the better 1 quart diced, peeled and cored firm, slightly underripe pears 2 1/2 cups dark seedless raisins Grated zest (no white pith) and chopped pulp of 1 large or 2 medium oranges Grated zest of 1 1/2 large lemons 1/2 cup cider vinegar 1/2 cup undiluted frozen apple juice concentrate, thawed 3 1/2 cups (packed) light brown sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 cup dark rum, preferably Jamaican 1. Stir chopped green tomatoes and salt together, then scrape into a colander and let drain for 2 hours. 2. Combine drained tomatoes with all other ingredients except the rum. Bring to a boil over medium-high heat. Lower heat and cook mincemeat, uncovered, stirring often, until thick enough to mound in a spoon. Stir often to prevent sticking at the end of cooking. 3. Stir in the rum and ladle boiling-hot inot hot, clean pint canning jars, leaving 1/2" headspace; remove air bubbles. Seal with two-piece canning lids and process BWB 30 minutes. This comes from Helen Witty's Fancy Pantry, one of the best (if not the best) preserving books ever. I increased the BWB time by 5 minutes to reflect currant standards. Carol
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gardengrl
15 years ago
Jealous!

Good going Terri! Carol, I would give my right arm for some loganberries! I'm right up the road from Donna, and we've never even seen them in this part of the country.
lyndaluu2
15 years ago
Loganberries are sooooooooooooooo goooooooooooooooood!!
Enjoy the jam.

Linda
jessyf
15 years ago
I want pictures
lackboys3
15 years ago
I want that jam! But I'll settle for some pics:-)
DONNA
Marigene
15 years ago
Quit teasing us, Terri...post the pictures!
wizardnm
15 years ago
Loganberries sound like Marionberries, not sure about the difference....but I'll bet your jam is wonderful.

Up to my elbows in Red Haven Peaches today.

Nancy
Terri_PacNW
Original Author
15 years ago
Logans are a bit like marions..marions here have a bit more blackberry characteristics though.

Logans are a long purply red kind of musky, a bit sweet/tart berry. They have a bit of a dusty sheen to them.

Tayberries are my favorite. They are a bit less "big" than the logans, same shape, same color, but don't have the dusty sheen, and are sweeter. With no muskiness.
But I couldn't pick Tays yesterday. They are reserved for farm picking, and the boss wasn't there to give me permission to pick.

I was also after Waldos, but they are just coming on. They are a thornless giant blackberry. DELISH!

Loganberry Jam

{{gwi:1558350}}
See how thick it is..LOL
lpinkmountain
15 years ago
OMG YUM!
Marigene
15 years ago
That looks delicious, Terri!
KatieC
15 years ago
Ohhhhh, I am six again. We used to pick loganberries and blackberries at our little fire station in NW Portland. Yummmmm......worth the scratches.
Terri_PacNW
Original Author
15 years ago
If the rain holds off..I'll go out and get the other berries I was after and get those made up! I still have empty jars!

I do the tay without pectin, since they are the highest pectin having berry.

I picked up 4 peaches and 4 nectarines from the farm to check for taste. I'll pick those up when I get berries too.
They had pickling cukes too....and the field tomatoes from Eastern WA were just starting to come in.

Need more jars...LOL
bri29
15 years ago
Oh my goodness. You're making one of my favorite jams, and it looks fabulous. Of course, in my house, both the spoon and the jar would be empty by now! Good luck with your pickles, tomatoes, peaches and nectarines!

Bri
Terri_PacNW
Original Author
15 years ago
oh Bri, that spoon was empty as soon as the picture was taken!

Finally~my first BWB Jam of the season..

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Finally~my first BWB Jam of the season..

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