Jam Making Workshop (recipe: Peach-Plum Jam)

Sunday I hosted my first-ever jam making workshop for three friends who were interested in learning how to make jam at home, and who were willing to put up with me for 3 hours on a hot afternoon in July! Thank you to Cameron, Shannon and Kelly for being my test subjects, I think we all survived relatively unscathed.

Before they arrived, I started a batch of Peach-Plum Jam, from my Farm Journal Freezing & Canning Cookbook (see recipe below). I wanted to demonstrate a no-pectin, or long-cook jam. I also asked the three of them to bring 1 pound of stone fruit with them, and I demonstrated how to make jam with pectin. From that fruit, we made a peach-nectarine jam and two batches of apricot jam, using both liquid and dry pectin.

My preference is not to use pectin in jam making, because I enjoy the final product more. The fruit and the sugar cook together longer (about 45 minutes to an hour and half) and the texture and taste is much richer, in my opinion. Using pectin is much quicker, however, and with some of our jams, we were able to taste a crunch of the fruit and the color stayed much brighter.

I answered heaps of questions about canning including “what equipment do you need?” (answer: a canner, a jar lifter, kitchen tongs, a large mouth canning funnel, jars with two piece lids, fruit and patience), “why don’t you use pectin?” (answer: because I don’t have too), “why do you can?” (answer: because I like to have more control over my food and where it comes from) and “can I just sit here and eat warm jam on bread all afternoon” (answer: yes, you can Kelly).

Sharing one of my hobbies this way was such a joy, I now see why others do workshops and classes. Talking about a passion with interested friends inspired me and reignited my interest in preserving foods. Perhaps I will now be like Sean and can anything that doesn’t move (and some that do, I guess!).

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For those of you interested in embarking on the canning and preserving path, here are some recommended resources:

National Center for Food Preservation

This is the site that originally helped me get started. Yes, my grandmother and mother both canned, but somehow I missed out on the knowledge transfer, so about 10 years ago I decided to teach myself. This site is full of outstanding information on canning, and includes information for the beginner and expert alike. The NCFP has many resources for making jam without pectin, and I use their canned tomato recipe each year.

The Farm Journal Freezing & Canning Cookbook

My version was published in 1963, and many of the recipes stand true today. I held onto this cookbook after my Mom died, but it was not until after I started canning that I pulled it out again and realized what a great resource it is. The tone is conversational, but confident, and the recipes are good, easy and don’t require loads of complex ingredients. If you can find this book, or a newer version, I would recommend snapping it up.

Complete Guide to Home Canning and Preserving

This USDA book was recommended to me by the aforementioned Sean of Hedonia. It is very basic, but the information is easy to read and understand. The book covers many of the basics of canning, and includes all the USDA recommended guidelines. It is a little light on actual recipes, but if you are looking for a general guide to preserving foods, this would be a good addition to your library.

Fancy Pantry

Recommended to me by my college friend Devora, this book has loads of fun, creative recipes for preserving foods. Once you have mastered the basics, you will turn to this book for additional inspiration and ideas, including Fresh Herb Jellies, Tomato Jam with Ginger & Coriander, and Four Fruit Vinegar.

Online, I recommend Food In Jars, The Slow Cook, Bumblebee Blog, and Lelo in Nopo.

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Peach-Plum Jam

• 4 cups peaches (about 3 pounds)
• 5 cups red plums
• 8 cups sugar
• 1 lemon, thinly sliced

Peel and pit peaches. Pit plums. Cut fruits into small pieces of chip. Measure into large kettle.

Add sugar and lemon (very thinly sliced) and stir to mix well.

Boil rapidly, stirring constantly, until jellying point is reached, or until thick.

Remove from heat, skim and stir alternately for 5 minutes. Ladle into hot jars and seal with two piece lids. Makes 10-12 half pints.