the jam...

So referring to a previous post about shoving things in jars, I've been experimenting with jam. I learned that powdered pectin requires an insane amount of sugar to make jam. Even regular recipes require lots of sugar. So I found a new pectin that only requires the sugar you need for sweeting. Uses calcium to activate the pectin. Enter lower sugar jam. Not calling low-sugar because jam is fruit and sugar. With possible blood sugar issues looming on the horizon..this could prove to be a fabulous find.

I haven't actually opened a jar to see how it tastes after the canning process. I probably should do that. Pan scrappings where mighty tasty.

canning - or is it jarring

So, I think I do have an obsession. It's the ball canning jar. I admit it. I love to put things in jars, pull them out of the water and wait for the distinctive pop that is the lid sealing. In the past week along I've made two batches of salsa, raspberry jam and mixed berry jam...we'll get back to the jam in a moment. I wonder why I do this. It's not completely economics because raspberries are not exactly cheap eats. I guess I could go with the fashionable answer that's locally grown produce - some even from the backyard - and so I'm saving the earth by not purchasing salsa made in california that's shipped to Indiana on a truck. I really think it's because I like the process. Precisely measuring ingredients and a scientific rationale for why the jars have to be hot and why they need to sit in a full boil for exactly 10 minutes. Every summer I delve into my cookbooks, re-reading directions to see if I missed anything last year. It's definitely the process. I've noticed that while the hubby will think of salads and entrees that will use the vegetables right now - I"m thinking, how can I put that in a jar.

So..hopefully the family won't mind if salsa is the food product that is given this year. Just another reason to put things in jars.....