I didn't have a disaster when making jam today. Still, my overall take is that some things are better bought than made. Here are things I learned today:
-Jam is made with crushed or chopped pieces of fruit.
-Jelly is made with the juice from fruit.
-Canning is really annoying.
-The directions for canning are more annoying.
-When you make a mistake, you don't get jelly.
-Even if you think you have enough fruit to make a lot of jelly, you don't.
-My time is worth more than all the jam in the world.
After it was all said and done, I ended up with this.
The closest jar contains grape jelly that's not jelly. The second, raspberry jam. The third, strawberry jam. I was expecting a great filling of jars today and was shocked at how little everything made. I had three containers of raspberries, a few pounds of grapes, and half a container of strawberries (that I originally planned to mix throughout). The funny part is that I'm trying to stay away from sugar and so I won't even be trying these to see if they are good. Well. The grape jelly is probably going right in the trash, so NO ONE will be trying that.
Here's how it all went down. I bought fruit pectin on super clearance a few months ago and thought I'd eventually try out jam or jelly making. This week, raspberries are on sale and last week grapes were. My boys get tired of fruit quickly, so I ended up with extras that were going to go bad if I didn't find a use for them. So: Jelly!
I realized I didn't know the difference between jam and jelly, so took to the interweb to find out. I decided to be wild and try both. I also realized I bought instant and regular pectin. The instant makes jam right away that can be eaten or frozen, but doesn't require the canning process where you seal the jars. That's what I used for the strawberries and raspberries and was super easy. It seemed like cheating to me, which is why I did the real thing as well. But cheating or no cheating, it worked and quickly.
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| What seems like a whole lot of fruit. Right? |
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| Crushing the raspberries was fun. |
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| Crushing the strawberries MORE fun. |
I felt like grapes would be better for jelly, since that just uses the juice and grape peels can be kind of annoying. So I did the whole process: chopping, draining, simmering, boiling the jars and lids, filling, boiling again, failing.
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| The jars, simmering before being filled. |
I had trouble with the directions here, and the directions matter a lot. I don't have a specially made canner for the stove, and the directions said that the water needs to be deep enough for the jars to be fully immersed, but then also said something about 1-2 inches of water. I got confused. Are they supposed to be fully immersed? Or immersed in 1-2 inches of water? Those are two different things. Also, there are two parts to the top of a jar: the lid and the band. So once the hot juice/pectin/sugar mixture is ready to go into the jars, I was confused as to whether I was to put the WHOLE lid or just the lid and not the band on top of it. I put the lid and the band, and then when I re-read the directions after the whole thing was boiling, it sounded like only the lid was supposed to be on? I am still not sure, but not wholly surprised that my jelly didn't jelly. Or, maybe it's supposed to jelly overnight? I don't know and don't really care.
I do know that unless I find a great, easy, manageable recipe for making jellies or jams, I will not be making either in the future. My verdict: find a coupon and get your jelly at the store.