Comments on: Sister’s Jam Spree…

By: sister

sister — Sat, 04 Jun 2011 08:40:59 +0000

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.

By: Farida

Farida — Thu, 02 Jun 2011 05:09:33 +0000

@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.

By: sister

sister — Mon, 23 May 2011 09:13:32 +0000

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.

By: Angela

Angela — Sun, 22 May 2011 17:06:10 +0000

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!

By: Ligaya

Ligaya — Wed, 18 May 2011 15:11:03 +0000

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

By: Pam

Pam — Mon, 16 May 2011 09:37:51 +0000

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? :)).

By: sister

sister — Sun, 15 May 2011 21:47:12 +0000

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.

By: Angela

Angela — Sun, 15 May 2011 06:11:27 +0000

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. . .

By: T

Sat, 14 May 2011 17:59:18 +0000

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.

By: quiapo

quiapo — Sat, 14 May 2011 04:00:50 +0000

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.