So much jam!

Okay, as you readers may already have noticed, I make a lot of jam. The season for fruit here in Michigan is just too darned short, and I want to preserve as much as I can of the local harvest.

so much jamThat means I have a very full cupboard. It also means I have a lot of inspiration for sauces, crepes, muffins and quick breads, smoothies, ice cream creations, and gifts.

Especially gifts. Somehow people seem to rave about it when I give them a little jar from my stash. If I add bread or a “make your own fresh biscuits” mix it only gets better.

I thought I’d share a roundup list of most of the jam recipes I’ve published over the years. Oh, sure, you could just type ‘jam’ into the search box, but you’d miss jelly, or butter. A handy list is never a bad thing, right? (and I notice that some of these recipes are still NOT in the index … darn it. I’ll have to fix that. Stay tuned.) 


jams are really good stuff


a note on naming

Jams, jellies, butters – what am I talking about here?

  • Jam is my generic term here, and I usually mean fruit plus sugar, cooked quickly, and preserved in jars. I rarely add pectin, so my jams are intensely flavored.
  • Jelly is the juice of cooked fruit, sweetened, and preserved. A jelly usually needs added pectin. I only make one or two types of jelly, usually as special favors for friends.
  • I use the term “butter” in two ways. First is the classic fruit butter, where fruit pulp is cooked and condensed, then lightly sweetened, and put in jars. The second way I might use the term butter is for a regular jam that is so thick and pulpy that ‘jam’ doesn’t seem to be the appropriate word.

They are all really, really good to eat, and that’s the point, right?


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