Sister’s Jam Spree…

Imagine the 97F weather, “feels like 104F” say the internet weather sites. It is 130pm in the afternoon and a truck pulls up to our house and the doorbell rings. For some reason, a sixth sense for food perhaps, I knew, sitting at my desk without looking out a window, that food had arrived. The man said he was delivering 3 balikbayan boxes from Sister, and I knew what at least one box contained since I was there when she started packing it. Jam. A whole lot of jam. Some 120+ bottles featuring approximately 25 varieties or combinations of fruit and other flavorings! All personally made by Sister last Fall in New York when the fruit was at its peak, and again in the winter for marmalades from citrus fruits in abundance. The guy whose task it was to remove the boxes from the truck and carry it into our home had a look of shock on his face. The first box was nearly as heavy as an equivalent sized boulder. I feared a hernia in the making. He had no support belt. He grunted like he meant it. Even with a dolly it seemed like a gargantuan task…

I noticed that the bottom of the box was stained and damp and feared the worst. So as soon as he set it down and went to get the other two boxes, we immediately slit the tape on the box and inspected the contents. A few bottles had broken near the bottom, but 95+% of the shipment was fine, if a bit sticky. When the delivery guy came back in with the other boxes, he peered into the first one and shook his head. “Jam? Frigging Jam?” is probably what he was thinking, but not in english. Needless to say, he was thanked profusely, tipped very heavily, and counseled to purchase a weight belt to ensure future progeny if he so desired. :) He also watched us open the second box, that contained a small sack of bread flour (I tell you it is SO MUCH better than local bread flour), but the contents were completely covered in flour, for a mouse had found it’s temporary home for either the transpacific crossing or at the local warehouse or pier before delivery. So make sure you wrap sacks of flour or grains in a thick garbage bag before you send some home to friends and relatives to prevent the same fate. But back to the jam…

I know some of you may think I am a bit OTT, or a bit obsessive, but you haven’t met Sister. I was in shock when she described her jam making escapades last fall, and couldn’t imagine how she could have purchased the finest fruit from the Union Square market and other sources, dragged it home by herself, cleaned, peeled, pitted and prepped hundreds of pounds of fruit, and cooked up over two dozen different flavors. YOWKS! At some point she must have had 500 jars of jam in her apartment, waiting to be shipped out to friends, family and anyone she thought might have a jam fetish. Many of the bottles in our boxes were for other family members. But I think Mrs. MM counted some 40+ bottles addressed to us. And we have to eat them within 4-5 months! But take a look at the flavors hand written on the tops of the jars… blackberry, red raspberry, yellow raspberry, damson plum, meyer lemon marmalade, blood orange marmalade, two kinds of apple butter, reine claude plum with vanilla, italian plum, wild strawberry or frais du bois, quince, red currant sauce, etc.

We immediately figured out doubles, tested a few bottles to make sure they weren’t worse for wear from the long voyage, and packed them up to send to friends. A good 15 bottles are sweetening the breakfasts of folks all across Manila and beyond… Thanks Sister, not only on our behalf, but on behalf of everyone else we shared the jam bounty with.

Next stop, Pan de Manila, for some of their soft pulpy pan de sals, the only readily available hot bread within easy reach. Slather on the unsalted butter and savor the jam. Here, a beautiful meyer lemon marmalade with just a hint of bitterness and the wonderful sour/sweet flavor of the juice and pulp. Excellent and one of my favorites along with the blood orange marmalade.

Next, red raspberry jam. Superb. All-natural, no food coloring. The color looks a bit redder in these photos than in reality, but the flavor was also superb. Will have to make some cookies or other baked goods to take advantage of this uncommon bounty.

Finally, some yellow raspberry, which is far less common and something I have never tried before. Maybe it’s just the color or psychological in nature, but I found this less appealing than the red raspberry. The flavor wasn’t as pronounced and the color was a bit muddy. I fear we will all be diabetics in the Marketman household if we are to do justice to these jams, but we are certainly going to at least taste all of them in the weeks ahead!


95 Responses

  1. How Lucky You are… to have an AWESOME sister. OMG All that Jam, unimaginable..Countless hours of work , You are so Loved , and to be sent several thousand miles away!Our grandma in Boise makes a lot of Jam ,i mean a lot,nothing compare to your sister. Just by looking all those homemade goodies i am in foodie heaven.Yumm.

  2. MM, be careful – while what Sister shipped is for personal use, the quantity is considered commercial hence subject to import duties, tax and what have you… Anything more than 10/12 pcs in a box is considered commercial. Next time, break it up in several boxes and put different names (same address) on the box.

  3. wow, jam galore you’ve got there. The mouse is mischievous. He spoiled the surprise for soiling the flour=)

  4. Any chance for a jam-challenged reader to get a sample of your sister/s jam? Fingers crossed. :)

  5. Now you know how your sister spent those snow bound days of last winter!

  6. whoa! does sister ever sleep? what a bounty! hot pan de sal, salty cheese and any of those jams…heaven!

  7. “I think Mrs. MM counted some 40+ bottles addressed to us. And we have to eat them within 4-5 months!”

    Do not despair MarketMan! I for one stand ready to assist you! Just let me know anytime! ;)

    That said, just spectacular!! Thanks for sharing! I’m not sure I’d want so much jam dumped on me at one blow either (I wouldn’t have anyone to share it with anyhow) so it’s almost as good just living vicariously through your photos and text. :)

  8. … I am such a fan of Pan de Manila and I can imagine how many pandesals you need to finish all that jam. Lovely, lovely!

  9. Spread the jam around, 2011 production is under way- meyer lemon with ginger, meyer lemon with vanilla bean, mango with star anise, strawberry/rhubarb and summer isn’t even here yet.
    If I can move those boxes, the delivery person should have no trouble at all. Maybe he doesn’t eat enough veggies. Those boxes must have been dropped somewhere along the way. Sorry about the transpacific mouse, maybe he wanted a week at the beach.
    The yellow raspberry turns copper after a while, it needs an opaque container to preserve the color. And I agree, the flavour is insipid compared with red raspberry, not worth bothering with this year. You win some, you lose some, but the only way to find out is to try. I think my personal favorites are sour cherry, red raspberry, damson plum, reine claude, and the marmalades, which are the most labor intensive.
    Made over a thousand half pints last year and still busy giving them away to make way for the 2011 production. Don’t intend to top that number this year, there’s only so cases many that will fit under the bed!
    Who knew one could make these many varieties on the UES in NYC. One doesn’t have to live in CA except for the citrus. Glad you are enjoying the jams.

  10. Oooh MM, I don’t think any of your posts has inspired such lust in me! Sister, your energy puts the rest of us to shame. But wait, I’m interested in the mango/star anise combination which I want to try out. Would you be kind enough, please, to tell us the proportion of mango pulp to star anise? Thanks. MM, I should’ve thanked you earlier for the latest mango jam recipe which I’ve tried to replicate — the best of my attempts, so far. :-)

  11. I try to use at least two varieties of mango, Ataulfo (close to Cebu mango) for flavor and Tommy Atkins or Keith for pulp. You can experiment with whatever is available to you.
    Mango with Star Anise

    8 c. mango pulp, mashed, with small chunks, not pureed
    7 3/4 c. white cane sugar
    1/4 c. dry pectin or 1 packet surejell or certo
    1/4 c. fresh lemon juice

    10 pieces whole star anise

    10 half pint jars sterilized

    Mix the dry pectin and mango in a large non-reactive pot and bring to a hard boil, stirring constantly. If using liquid pectin like certo add it later with the lemon juice.
    Add the sugar, cup by cup, to maintain the boil.
    Cook until temp. reaches 220 F on a candy thermometer, it should take only about 15-20 min. The less time the better the flavor is preserved. Skim scum.
    Add lemon juice and liquid pectin if using, add star anise, boil one more min.
    Pour into sterilized pint jars, making sure each jar has one pc. of star anise.
    This makes a soft set, for a harder set increase pectin to 1/2 c. or 1 1/2 packets.
    Seal and process in a water bath for 10 min.
    Mango has little pectin and needs help to set, otherwise you have to cook it down too long and you will lose the fresh mango flavor.
    Makes approximatel 10 half pints. Do not double recipe, make small batches.
    If pectin is unavailable add 1/2 c. concentrated apple juice plus 3/4 more cup of sugar.

  12. MM, when I sent some bottled items to Pinas, I put it inside cheap styrofoam ice cooler; kasi nga meron laging nababasag. LIke those bottled coffee grounds that went on sale, I sent 1 doz., basag ang ilan. And yes, I do send bread flour & rice flour too, naabutan din ng “mabait” so, ayun..butas yung plastic and it was all over the bottom of the balikbayan box.

  13. @sister… My eye zoned in on the apple butter and meyer lemon marmalade… Question is: why isn’t this a business? If you don’t need the money, the proceeds can always go to the feeding program. You do realize you have a captured market right here? We’d buy you out in a minute :)

  14. Hej Sister,
    You’re a Marmalade Master sans rival! I will save the mango recipe above. I’m curious about this Italian plum with elderberry. How was it? We have plenty of elder bushes here in Stockholm and I love elderflowers, usually make cordials out of the blooms, but the berries I wasn’t that impressed when I made marmalade. Perhaps a combination with other fruits, as you did would do the trick? Please let me in on your secret… I look forward to other delightful fruit combinations.
    Many thanks!

  15. Jams! all those jams! if only there is a good bakery here in manila who make good scones/biscuits.

    sister, can i be your jam taste tester? LoL

  16. Hi Mr. MM & Sister — i’m so envious about the jam packs! i love jams so much & wish i have the time to do homemade like your sister does. thanks for sharing your recipe sister!

  17. Many thanks, Sister, for sharing your recipe. I love jams especially with butter on warm English muffins and NY bagels! We have some excess mangoes in the house and I might try your recipe, once I find some pectin. Your jams look very yummy indeed and MM is very lucky to have you for a sister! :).

  18. @sister – what a coincidence! i tried making apple butter this week-end for the 1st time but unfortunately, it did not come out as desired. please, please, mighty please share your apple butter recipe.. maraming salamat….

  19. Hello sister :D I’ve been wanting to try making jams but am a bit scared that I’ll mess up. Can you please give me some tips? Where do you buy your pectin and other stuff you use for making jams/preserves? I’m also interested in making bottled veggies :)

    MM you’re blessed for having a very loving sister.

  20. Yes, myra_ps is right.
    Sister’s jam for the feeding program!
    Two birds in one shot.

  21. geez, your sister must be a bit possessed when she was making those darn beautiful, tasty-looking jams! she might want to sell those. ill buy some! :-)

  22. Hi Sister! I live in New York… can i buy some jams from you? It looks really good…i am salivating over these pictures of jams. Maybe a raffle and my jam prize i could get here in NYC? hihihi… Thanks!

  23. Wow! Sister, may we have the recipe for the sour cherry and raspberry? Thanks.

  24. Hahaha I MM I wish I could have sister like yours! : ) they look so delicious!

  25. i am looking at the pictures while wiping off drool…. wowowee!!!
    @sister.. you are inspiring. your posts culinary and non culinary have always been interesting. wonderful genes in the family MM!!!

  26. I’m always on the lookout for Damson plum jan/jelly/whatever because of the blog. And lo and behold! Yesterday, I saw a local store with locally made jams with Damson Plum Preserves and Cherry Butter amongst other interesting combinations but I just chose those two. Yum…

  27. It isn’t a business because fruit is too expensive and making jam is too time consuming. You can buy cheap supermarket jam for a couple of dollars but it won’t hold a candle to homemade or artisinally produced jams- try June Taylor or Blue Hill in the US or Christine Ferber in France. Their jams sell for about $12-$20. a half pint. Can’t be done for less but hey, life is too short for Smuckers.
    Satomi, try making jam, it’s the safest home canned product, leave the veggies to Green Giant. The high acidity and sugar help prevent the growth of bacteria, e coli or ptomaine.
    What do you have to lose- some fruit and sugar at most and a few hours of time.
    I recommend first buying “The Jams of Christine Ferber” now available in English from Amazon for clear instructions and wonderful flavor combinations. The recipes are very easy to follow as well. Her jams are available at Pierre Hermes and Bon Marche in Paris.

    Rowi, I made plum with elderberry seeds but it was annoying to hit the seeds which were like tiny pebbles. The second batch was better, I made elderberry sirup first, strained out the seeds and added the sirup to the plums and sugar.

  28. i want the red raspberry! it looks yummy. thanks MM for sharing the post, now if only @sister would be sharing the recipe.

  29. If you want to bother making jam, make sure you obtain freshly picked fruit, organic whenever possible, and get it into the bottle with 24 hours of it’s leaving the tree or field. Use 75% ripe and 25% slightly under ripe. Buy premium fruit, do not use over ripe or bruised fruit. Fruit harvested from a “dry” orchard or foraged from home orchards or wild will have optimum flavor and minimize cost.
    Use only cane sugar, beet sugar makes a slightly cloudy jam. Do not reduce the amounts of sugar even if it seems like a shocking percentage, remember jam should be 63-65% sugar to thicken or jell properly. Figure fruit is anywhere from 9-15% sugar so slightly under one to one will get you there fast enough before the fruit flavour dissipates into vapor. Reducing the sugar and cooking longer achieves the same percentage but at a loss of flavor and possible caramelizing.
    If you do not want to bother with water canning simply pour boiling jams into sterile bottles, seal tops and turn upside down to create a vacuum. Most commercial jams are fill and flip. Store unprocessed jams in the fridge, they will be good for at least one month.
    Raspberry jam is quick and easy with minimal prep and a good starter jam. It needs pectin, either in dry or liquid form or with added apple jelly.

    Raspberry Jam
    7 cups fresh raspberries, 3 1/2 full pints
    6 c. cane sugar
    1/4 c. dry pectin or one packet sure jell or certo 0r 1/2 c. apple jelly
    2 tbsp. fresh lemon juice

    In large non-reactive pot mix raspberries and dry pectin,(sure jell) stir constantly and bring to a boil.
    Add sugar gradually and boil about 5-8 min until candy thermometer registers 219-220 F.
    Add lemon juice and liquid pectin if using certo. Or add apple jelly.
    Boil one more minute, skim scum off, and pour boiling jam into sterile bottles.
    Seal and place in boiling water bath for 10 min for half pint jars.
    Makes approx. 6-7 half pints.

    Certo and sure jell are available at some groceries and bulk pectin can be ordered from

    If you do not wish to add pectin it’s okay but jam will be runny.

  30. This is probably one of the most mind-blowing and inspirational post I’ve read in this site. So much jam and in various flavors (and shipped across the pacific)! I’ve only ever heard of those available in supermarkets. But I must agree with Sister, “life is too short for Smuckers”! Thank you MM and Sister for sharing — even if it’s just virtual :). I learned a lot, though I don’t see myself doing this anytime soon. Perhaps when I get more time out of work I will go back to this post and start experimenting.

  31. Come summer, i will have plenty of raspberry ,blackberry and blueberry in my garden, i usually leave my fence open for my neighbors for pickings , for i have so much to share,this year Sister .. you inspire me to “Jamm” Thank you for all the recipe.

  32. Hi MM and Sister..I am now a homemade jam convert :)… I am a food technology graduate but has always been too lazy to prepare homemade jams or jellies except for some guava jelly once in a “blue moon”. The post on homemade jams made me try calamansi…its superb (thanks MM for sharing the recipe). My officemates love it…I wanted to try the mangosteen but its seasonal…this season I have to make a batch. I will surely make a batch of the mango jam with star anise! Thanks Sister for sharing the recipe.

  33. yes, i agree, RAFFLE! RAFFLE! RAFFLE! hehe wow! that’s a lot of variety. ive never even heard of some of the fruits used until i read this post :)

  34. @sister… “Life is too short for Smuckers” :D

    Tell MM to reverse-pasalubong the organic wild raspberry jam of downtoearth. They make a dressing for their salads with it, but if he asks nicely, I’m sure they’ll sell him the jam itself.

  35. Super yum!! What a wonderful sis you have! And I can imagine her cooking up a storm — if that’s not dedication, I don’t know what is LOL!

  36. HI sister —

    Can I send you a fedex label :) in case you have an overage — unshippable to the PI, I will gladly save you the trouble :)

  37. i cant help but to keep on looking back and forth at the pandesal pictures! Goes great with butter and peanut butter too!!! yummy!

  38. sister must have so much time in her hands. maybe she could sell some of her jams. ordering is a year in advance. hehe

  39. Hej Sister,

    Many thanks for the note on plum and elderberry jam. Strange, I didn’t notice that there were that many seeds in the elderberries, but this was some years ago. What I remember was that as soon as the berries were picked, we put them in the freezer first for some days (to eliminate any bitter aftertaste). I was a novice in jam making then and still is even today, and learning new tips and techniques from a generous, devoted and passionate marmalade maker like you. I am very grateful for sharing your knowledge and experience. This year depending on how the elder bushes bloom, I’ll start with the flowers, which are a delight as such and yield a variety of delicious cordials, fritters, ice cream, cakes etc and on to the berries during late fall, still a half explored territory. Will have your note on hand and watch out for those seeds.
    Have you tried Aronia or chokeberries?

    MM, thank you for posting your Sister’s bounty of jams. You are one lucky brother to have her.

  40. Sister, many thanks for the mango/star anise jam recipe. I will attempt to make this over the weekend.

  41. Rowi,
    No, I haven’t tried chokeberries, although I have seen them in Central Park. I don’t know if the Conservancy would approve of my foraging in the park.
    The elderberries are foraged by a man who also sells wild mushrooms at a stand in Union Square. Pastry chefs and mixologists buy them up before 8 am.

  42. Sorry, can’t sell jam made in a home kitchen. NYC Health Dep’t regulation.

  43. Yum! Jam! My favorite with real fresh butter and walnut bread from The French Baker! MAy I buy some???

  44. Oh, sorry, missed your reply that you can’t sell jam!! Can your nice brother raffle out to his avid readers??? Yey!!!

  45. MM, I’ll take this as a ‘sign’ to try jam making myself. When I was in Manila, I read about a couple who’s making local jams and distributing them to Manila hotels. When I was just about to leave Manila, I saw a ‘Pan de Manila’ branch about to open ACROSS where I stay. And now that I’m home here in NL and summer is looming… there are so many darn good fruits in season! Now… on to some jam making tips and recipes online (kung wala akong makita on your archive :)

  46. Hi again Sister,

    I can’t help but make a comment again on your marmalade wisdom. I read through your latest comments on jam making and can’t help but be thoroughly impressed by your hands-on knowledge and even be amused by your sense of humor. Every sentence was full of tips and advice, I could write a book on these : )) Yeah, it’s a pain in the okole indeed to do jams, but so rewarding once the results look almost as good as MM’s photos of Sister’s jams.

    I got the answer I was going to ask you regarding water canning. When I make a jam, I boil the jars and covers thoroughly and pour the hot jam in, cover immediately and this creates a vacuum. I didn’t have to flip the jar (didn’t know this part anyway). I put the jars out on the balcony (cold autumn nights) to chill them out quickly. So far the marmalades have survived without refrigeration. You’re so right about sugar content as the correct high amount helps a lot not only in the gelling quality but also in the preservation. One can buy in the Swedish groceries nowadays a sort of jam sugar (“syltsocker”) where pectin is added to the sugar to make it easy for the amateur jam makers.

  47. Netoy,
    Why are you making apple butter in May? Only make jam when fruit is at it’s prime. Make apple butter only in the fall for optimum pectin content and flavour unless you are in Australia with a reverse season.
    Apple butter is easy, save this recipe for next October:

    Apple butter
    10 lbs mixed sweet and sour apples including 2 lbs. crabapple
    7 lbs sugar approximately
    1/2 c. fresh lemon juice
    1 tbsp. each ground cinnamon, cardamon, cloves and nutmeg
    Wash, quarter and core apples. Do not peel. Save all the seeds and cores.
    Mix lemon juice with the apple quarters and set aside.
    In a non-reactive pan cover the seeds and cores with water, simmer for 30 min.
    Strain. You should have about 2 c. if not add water.
    Add this strained liquid to the apple quarters and cook over low heat until soft, about 30 min, stir frequently. The apples will cook down and should all be soft.
    Pass through the fine disc of a food mill to remove skins and puree apples.
    Measure puree which should be the consistency of applesauce.
    Add 1 1/2 sugar to every 2 c. of puree.
    Cook in a large non-reactive pan until it is about 220 F and thickened, about 45 min to 1 hr. It will thicken more as it cools and jells. Stir frequently to prevent burning and sticking, wear rubber gloves as it has a tendency to spit hot globs up into the air.
    Add spices and cook 5 more min.
    Pour into sterilized jars, seal.
    Process in boiling water bath for 10 min.

  48. Hi, Market Man! Hope u could consider selling some of them! I, for one, would be willing to purchase!

  49. Hi Sister,
    Same rules apply here in the royal gardens in Stockholm where one is not allowed to pick any of the plants, flowers, fruits/berries etc. but that is where my husband and I usually bike early evenings to “harvest” our elderflowers. Perhaps if you gave away one of your exotic jams to a Conservancy member, then you might be allowed to forage for chokeberries? Perhaps the NY Conservancy would call it bribery? : )) At least, you’ll be able to put these anonymous berries to good use.

    Where in Central Park are the chokeberry bushes located? I’ll be in NY in July and plan to wander around the park (at least an area) so I’m curious to see the American version of chokeberries, well at least the very unripe berries. I’ll take a photo of the bushes in July in Stockholm (located at a golf course) and then use it as my guide to locate in the Central Park and compare with the New York bush.

    Elderberries are relatively unknown to most Swedes although elderflowers are becoming popular as a summer attraction, but wild mushrooms together with lingon berries are sold in the open markets during autumn.

  50. Hi, Rowi,
    If you are in NYC in July I would be happy to give you a quick tour of one of our farmers markets and you can compare the fruit and veggies with what is available in Stockholm. I will check out the park when I walk the dog and see if I can find any choke berry bushes near the paths.
    Elderberry bushes are wild and found along the hiways. The sirup has suddenly become popular with health food enthusiasts and Euro centered cooks.
    All the best.

  51. @ sister, thank you for the recipe. i spied the apple butter as well. I will keep all of it on file and will start hunting for fresh raspberry. As for the container with the fill and flip, how many minutes does the container have to be placed upside down?

  52. Paolo,
    Leave the hot bottle upside down for 10 min. Then set right side up and you should hear a small “pop” that tells you vacuum seal is done. If you have a top that is not down use it asap, and refrigerate after opening.
    I highly recommend doing the 10 min boiling water bath instead of just fill and flip.

  53. Oh sister, all your recipes require a post in and all by itself. Thanks for sharing.

  54. I want you all to try and make one batch of jam, not try to buy it off me or MM. That’s why I’m here. It isn’t difficult, even for the non-cook, it isn’t prohibitively expensive, and the results are well worth the effort. Makes great gifts for those who have everything.

  55. Hi Sister,
    Tusen tack! I love farmers’ markets and would be thrilled for a quick tour. Let me contact you through MMs email, if I may.

  56. @ sister – thanks so much for sharing.. learned too late about wearing rubber gloves but didn’t get hurt that much )-: i really am learning a lot from this site.. i’ve cooked recipes by MM and by the other readers and had been complimented on those. to all of you guys, maraming, maraming salamat!!!

  57. Hi, Sister! Your commitment to jam making amazes me. Do you sleep????? Here’s a jam question for you. Would homemade jam last for at least 2 weeks if I use them for my handmade chocolates?

  58. Pam,
    Yes, homemade jam should last two weeks. In the Christine Ferber book there is a delicious recipe for raspberry jam mixed with chocolate. I presume you are using the jams for ganache or fillings for the chocolate. Mango jam would be great with dark chocolate. You could flavour mango jam with cardamon or rum.
    Yes, I sleep 7-8 hours every night but I’m up at 5 am, my most productive time of the day.
    I just don’t watch TV.

  59. Sister, I think you’re the coolest and nicest sister a person could ever have! I wish I have a sister like you.

  60. It must be so nice to have such a creative and thoughtful sister!!

    In James Michener’s “Iberia” he describes cut oranges shipped in steel barrels with salt water for the journey to Dundee from Burriana in the Catalan region to Dundee in Scotland, resulting in the unique flavour of Dundee marmalade by James Keiller.

  61. i just came from the nearby farmers market and got me some interesting jam. i go crazy for jam! how wonderful that your sister makes jars and jars of them.

  62. I’m so impressed! I make jam every summer/fall but usually only about 100+ half pints; nothing compared to what you make. My friend from France saw how crazed I get making jam that she took pity on me and sent me 15 bottles of Christine Ferber jams :) Now I am SO spoiled because I won’t eat any store bought jams.

    I find that Christine Ferber’s book is very inspiring but am a bit confused because she recommends the fill and flip method, while the Ball Blue Book says that the only safe method is the hot water bath. I haven’t gotten ill eating any of Ferber’s jams, though. . .

  63. Christine Ferber uses fill and flip and so do other jam makers who work under very stringent sanitary conditions. The USDA, and the Blue Ball book, recommend the additional safeguard of the hot water bath for home canning. All I can say is to do what you feel most comfortable with. I must mention, however, that I have opened a couple of bottles from Maison du Chocolat, France, that had mold inside. I give my jams away as gifts so I do not want the embarrassment of anyone saying that the jam was moldy upon opening.
    Even the most carefully prepared jams will sometimes get moldy after opening, having been contaminated by spoons, etc. or inadequately refrigerated after opening.
    Angela, you have a very nice friend, Ferber jams are over 12 euro for each 1/5 litre bottle.

  64. Sister, You are a woman after my own heart! I also don’t watch a lot of tv, but I spend more time on chocolates. And thank you so much for your tips! Yes I use the jams in my ganache. Would love to one day send you a sample so you can give me feedback! Just let me know!!! Or, when you get to visit Manila, maybe I can order jam from you (I know you can’t sell in NYC, but maybe in Manila you can? :)).

  65. Hi MM! Lucky for you to have such a great sis! Hope she can send extra bottles of her jam for your fans! sarap!

  66. HI Sister! Not sure if you are still following this post. . .do you know how to make atchara? May I have your recipe? How long does it take to process in a hot water bath? Thanks!

  67. Angela, I den’t make atchara in the US because it’s difficult to get green papaya or exorbitantly expensive. MM makes a good one so I jusr get a bottle from him whenever possible.

  68. @Sister: I just finished reading this post and have copied the mango/anise jam. I will try to make that. Also loved your…life is too short for Smuckers :) I wonder if I can make blueberry jam with the raspberry recipe. I love blueberries and pick bucketfuls late June from the farm and that would just be perfect as you said to use freshly picked fruits. Thank you so much for all your recipes and tips.

  69. Farida,
    Yes, you can use the raspberry recipe for blueberry jam, both have very little pectin so make sure to get sure jell or certo but use in smaller quantities than the packaged instructions give you so you will have a looser jam. In addition to the lemon juice, zest two lemons before sqeezing them for juice and add to the blueberries. Blueberries have a wonderful, but very fleeting flavor, so try to make them into jam the day they are picked. Although they seem to travel well, there is nothing like freshly picked berries. Even better, if the farm grows “wild” small Maine type blueberries, they are far more delicious than the large Jersey hybrids.



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