Let’s Put Up Some Jam!
Yes I can! At least occasionally. My enthusiasm to put up jam, kim chi and (someday) pickles tripled when I walked into a room full of local rock star food bloggers and cookbook authors last Tuesday night. These groovy ladies started the website Canning Across America. I mean they’re not just setting their sites on the greater Seattle area, they’re persuading all 50 states to join their CANtastic obsession.
I don’t know about you but I always like to read the mission statement or “Who We Are” of any website I think I might frequent. I want to know if we are pretty much on the same page if I’m going to add to their traffic stats. Like anyone who reads our mission statement knows right away that the Cookus Interruptus gang is into humor and healthy food. If that’s not their cup of green tea, well then move on right? Here’s the Canning ladies MO:
“Canning Across America (CAA) is a nationwide, ad hoc collective of cooks, gardeners and food lovers committed to the revival of the lost art of “putting by” food. Our goal is to promote safe food preservation and the joys of community building through food. We believe in celebrating the bounty of local and seasonal produce and taking greater control of our food supply. Together, we can.”
That sings to me.
The time is ripe for canning. I’m bugging my produce manager secret agent almost daily about that extra flat of just a little bit too ripe organic apricots that he’s willing to slip me on the sly. Are you ready to jam too? Canning Across America has recipes and resources for canning (like videos, blogs, book and even music to can to!) providing all the direction and inspiration you might need to get your can in gear.
This one gets my juices going.
Deluxe Apricot Raspberry Jam
3 cups pitted and sliced apricots
4 cups sugar, divided
3 cups raspberries
In a bowl, combine the apricots with 2 cups of sugar and the juice of lemon, cover with plastic, and let rest for one hour. At the same time, in a second bowl, combine the raspberries, 2 cups of sugar, and the juice of a lemon, cover with plastic, and let rest for one hour.
Place the apricot mixture and the raspberry mixture in two separate large pots and bring each to a boil over medium-high heat. Once the fruit has come to a full boil, cook for 5 minutes and then remove from the heat. Pour the raspberry jam into the pot with the apricot jam and stir together gently. Return the pot to the stove and bring to a boil over medium-high heat. Once the jam has come to a full boil, cook for 5 more minutes and then remove from the heat.
Ladle the jam into sterilized half-pint jars, add lids and rings, and process in a boiling-water bath for 10 minutes.
Makes about 5 half-pint jars.
Quick canning supply list