Hi all. This week’s Bygone Basics’ blog is very special. Jade has taken what she learned here in our kitchen to her home kitchen and gone crazy making jam. She then “infected” her Mother-in-Law, Debbie, with her jam-making and now they do it together. Next in her sticky wake she wrote notes and took photos. Be still my heart. I LOVE to hear of stories like this. Here is Jammin’ Jade’s story as she sent it to me. (there may have been some notes added by the editor in the interest of fun…darned editor) 😉 Jade’s words are in green (of course).
The rule is, jam tomorrow and jam yesterday – but never jam today. -Lewis Carroll
Today, Debbie and I made Caramel Apple Jam. If it weren’t for you, Valerie Hanson, this never would have been able to happen. I took the liberty of sending pictures that I have taken and hope that my notes come across. It was a lovely bonding experience for us and I’d like to take this opportunity to say thanks to you. So, thank you.
You could thank me with a little jar of that jam. CARAMEL APPLE, nice. But seriously….You are most welcome….THANK YOU!
First we peeled, cored and sliced the apples.
We made sure to have washed and sterilized jars on hand.
We pre-measured (yay) the sugar, brown sugar, lemon juice and butter (to stop the foaming). This is of course so that we had exactly what we needed the instant we needed it.
Someone was paying attention!! I bet they were exact measurements too, so the jam “sets” like it should….
Then Debbie diced the apples into small pieces. Then put the apples, lemon juice, apple juice and butter into a pot to boil.
Mother-in-Law was made to do the tedious job of processing the apples? tsk tsk.. 😉 Guessing that Jade is doing this while her little girl is napping (taking note of the monitor).
After it came to a boil, we turned the apples down to a simmer for 5 minutes while covered. Then we added the brown sugar and sugar very carefully and a bit at a time. Making sure to stir until it was all blended.
After it had came to a rolling boil we added the liquid pectin. Having already prepped the package for use. lol
Standing it in a glass is handy. It IS very disappointing to reach for the envelope of pectin at the proper time only to discover that it has slid down from where it was leaning and the pectin escaped all over the counter. Don’t ask me how I know this….
Then after it started boiling we waited one minute before removing it from the stove.
Then Debbie put the jam into the jars while I checked the amounts. Then they were wiped on the tops (where the rubber meets the road…hahahah) and sealed with the lids and rings. We both turned them just to make sure there was no leaking problems.
I hate it when my problems leak…
Here is what it looks like pre-lids.
Then the sealed jars were put into a water bath for 10 minutes.
Then the jars were removed and put onto a wire rack to cool until tomorrow. Then we will wash the jars, label and store. This was extremely simple to do. As for the blue duck, it isn’t required. My daughter Beth kept handing it to me. Presumably it is for good luck. I can only say that when I sampled the jam it was really good. 🙂
We all should have a blue good luck canning duck. (must be Beth got up from nap-time mid-jamming)
Here is Jade at Bygone Basics….
Schedule your jam session at Bygone Basics. What better time than food, friends, fun?
What treat this has been. Thank you Jade and Debbie
….and blue good luck canning duck.