When I make jam with stone fruits, I cut the stones off. How easy would it be to just put the whole fruit into the pot!

Some suggestions I saw were using a little strainer and bending the handle, or perhaps a tea strainer. I wonder if I could put a chinois or large strainer in the pot with the stone fruit, and then just lift it up as the fruit cooks and comes off the stone? I am also going to keep my eye out when I go to small, independent kitchen shops.

Any readers have ideas?

Great to hear that you are canning too! And without pectin. I would love to see your backyard – that is one thing I don’t have, a lot of fruit trees. I grew up with plums and apricots in the backyard, but my two fruit trees are not producing yet! Glad to know that you have passed the tradition down to your daughter – I hope to do the same in my family.

Cheers,

Read the article about you in the Mountain View Voice today, hey it could be me.
I’ve been making jam that way for years, just fruit, sugar and lemon juice. Sometimes I wish I didn’t have so much fruit as we planted our own plum, peach and apricot trees, all which I make into jam. Then an apple and pear apple give me bummer crops to share or make into pies and sauces. My mom always canned tomatoes, pickles, and peaches, plus jams. Growing up in the Midwest everyone canned from their garden abundance and I follow suit in Ca. My daughter now makes jam like me too. Enjoy your blog and glad I found it. Will look into the EveryDay Food cookbook.

Favorite Kitchen Gadgets: (I like gadgets – I’m a computer teacher)

For personal use – cherry pitter (from Ikea) works like a charm

For party use – Margaritaville Key West Frozen Concoction Maker (houseparty.com sent me one when I took part in one of their parties)

For prepping food – OXO veggie peeler, Kitchenaid mixer
and long metal tongs which I use for everything

I am also very particular about ice cube trays and have tried many kinds. I don’t like the silicon ones because I think they leave an aftertaste on the cubes.