Comments on: Let’s Put Up Some Jam!

By: Cynthia Lair

Cynthia Lair — Fri, 20 Jul 2012 15:03:41 +0000

Thanks for clarifying Jaclyn.
You would reduce or lose any heat-sensitive vitamins like vitamin C but you would retain fiber and (I’m pretty sure) most of the phytonutrients that give berries their color.

By: Jaclyn

Jaclyn — Fri, 20 Jul 2012 03:39:20 +0000

I’m concerned about loss of nutrients — for example, would I be ‘destroying’ all the wholesome goodness of these fruits/veggies — are there certain vitamins that are lost as a result of the canning process?

By: Cynthia Lair

Cynthia Lair — Thu, 19 Jul 2012 21:14:34 +0000

Jaclyn,
Tell me what your concern is. “Healthy” is such a slippery term. Eating a big serving of sugar-laden jam would not be such a great idea but having a teaspoon on some whole grain toast or mochi - that’s cool, right?

By: Jaclyn

Jaclyn — Thu, 19 Jul 2012 21:07:20 +0000

I have been interested in canning, but the thing that holds me back is — is it healthy? This recipe sounds so yummy though!

By: Jerri Andreasen

Jerri Andreasen — Fri, 13 Jul 2012 06:35:53 +0000

Rebecca Staffel of Deluxe Foods, is the coolest! And her jams rock! So glad to see her get the recognition she deserves. Oh, andI love Cookus Interruptus too! What a great combo!

By: Chrissy Bernard

Chrissy Bernard — Thu, 12 Jul 2012 16:25:44 +0000

I love the feeling and soul that brings us back into what is real and experiential!

By: Judy

Judy — Thu, 12 Jul 2012 04:07:10 +0000

Sorry, I cannot share in the joy of canning. I grew up in Central Pennsylvania and my mother, aunts and grandmothers canned fruits and vegetables and around this time of year, corn was the main topic of conversation. It was hot, humid and sticky work. Even when the jars were cooling and we waited on baited breath for the “pings’ of the Mason lids, we were cleaning up the sticky mess in the kitchen knowing that we were going to do a repeat the next day.
To be fair, the canned goods tasted pretty good when the winter winds blew.
When my husband and I married back in PA., he was amazed at the jewel like jars of beets, tomatoes, peaches, pears, jams and all and wondered if I was going to continue the tradition.
Sorry no.

By: Amy

Amy — Wed, 11 Jul 2012 16:52:28 +0000

Greetings from the beautiful Skagit Valley just north of you! I had to reply to this post because it so very perfectly fits my plans for the day. We (my 4 boys ranging in age from 16 months to 13) will be making freezer jam (with unrefined, organic, fair trade sugar). Just yesterday, we spent the afternoon picking luscious strawberries and raspberries at a friend’s little organic farm. My taste buds are convinced that freezer jam captures the essence of summer better than any of the processed canned jam that I have made or tried, so I spend my precious “putting by” time making several batches of it (using a no-heat method to fully keep the fruit as close to it’s natural flavor as possible) to take us through the winter. I’ve been making this for years and there is no other preserved item that meets my mouth with greater anticipation.