Jammin'

I love seeing the first flowers opening in spring.  It is a sure sign that I will be able to start my jam making.  I'm not talking about the standard strawberry or blackberry preserves.  I'm talking about really getting creative and capturing the true essence of spring and summer.  You can pick up the standard jams just about anywhere and just about all year long.  I want something truly "Special".  

This year I made dandelion jam.  Every jar I open is a reminder of the first honey flow for our bees.  It has the color of an early spring sunrise and smells delightful.  One of the most overlooked fruit for jamming is the crab apple.  Everyone I share a jar with is thrilled with the slightly tart, pink jam.  I can't make enough of it and the trees are nearly everywhere. For you gardeners who never know what to do with all those extra peppers, there is Jalapeno Jam.  It is beautifully green and refreshing especially around Christmas time.

The yard provides me with inspiration all season.  There are Queen Anne's lace, Rose hips, Elderberries, Mulberries, Lavender, Wood Sorrel, Violets, Wild Mint, Choke cherries, Pawpaw, Sumac, and so much more.  You can mix berries with flowers or vanilla.  You can even make a tea with herbs and add pectin.  I've made the most wonderful Lemon balm and honey jam last year.  The combination's are limitless.

If you love jam then take the first steps and let the artist inside you come out.  Buy a box of pectin and walk out the back door.  If it's green out there then there is sure to be something you can use. 

Here are a few of my favorite jam recipes.

Jalapeno Pepper Jam
3 large green bell peppers, seeded, diced 5-7 jalapeno peppers, seeded, diced 1/3 cup water 5 lbs. sugar 3 cups cider vinegar 2 pkg of pectin few drops green food coloring (optional)

CRABAPPLE JELLY

5 lb. crabapples 5 c. water 9 c. sugar 1 pkg. powdered pectin Wash crabapples; stem and cut in half. Put in saucepan with water; simmer 15 minutes, stirring occasionally. Strain through jelly bag. Measure 7 cups strained juice into large kettle. Add powdered pectin to juice; bring to a boil over high heat. At once stir in all of the sugar.Bring back to a boil, stirring constantly. Boil at a full rolling boil, that cannot be stirred down, 1 full minute. Skim off any foam with a metal spoon. Fill hot sterilized jars, leaving 1/8 inch at the top. Screw covers on tightly and put in boiling water bath 10 minutes.

Rhubarb Jam

5-7 lbs. fresh rhubarb stalks
11-12 cups sugar
1 inch knob fresh ginger, crushed (optional)

Wash and remove leaves from rhubarb. Cut stalks into 2-3 inch pieces.Do not peel ginger, but crush it with a heavy weight, then wrap in a piece of cheesecloth.
Place the rhubarb in a large, clean stoneware jar or bowl. Cover with the sugar and place the knob of ginger on top.
Allow to sit for 3-4 hours.
Place the jar in a wide pan filled with water halfway, and boil the water in the pan from 30-90 minutes, or until rhubarb is tender. The younger the rhubarb, the less time will be required. Stir often. Do not add water.
Remove ginger. Ladle the jam into clean, sterilized 1/2 pint jelly canning jars to within 1/4 inch of rim. Wipe rim with a damp paper towel. Adjust caps. Process in boiling water bath for 10 minutes.