Jam Recipe

Here’s what I do to make Peach Rhubarb Jam, but it’s the same recipe no matter what fruit I use.

I assemble my jamming equipment on the counter just the way I like it.

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I stick the recipe on the wall with tape.

  • 8 cups mashed fruit
  • 8 T. lemon juice
  • 5 t. calcium water (which is a 1t calcium powder per 1/2 cup water mix)
  • 4 cups sugar PLUS more sugar to taste after it boils
  • 5-6 t. Pomona’s Universal Pectin powder

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I mix 6 cups of mashed peaches (I used 10 peaches), 2 cups of pureed rhubarb, 8 T. lemon juice and 5 t. calcium water in my 4 qt. pot and start it heating.

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On the other burner sits the big 21-qt. canning pot full of boiling water and 7 pint jars.

I measure 4 cups of sugar and mix in 5-1/2 t. pectin powder. I buy Pomona’s pectin in bulk and it is much cheaper that way. It also takes a lot less sugar to jell. When the fruit starts to boil, I dump in the sugar/pectin and stir.

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I keep stirring until it comes to a boil again, and then I do a woo-woo thing. I ask the Deva of Jam — the nature intelligence or spirit — how much more sugar this particular jam needs. A half cup? A full cup? A cup and a half? I ask, muscle testing for a yes, which means my left thumb and pinky stay strongly together when I try to separate them.

This is called applied kinesiology, it’s a feedback mechanism using the electrical field in our bodies, and it’s why pendulums work for this, too.

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Above is a No. Below is a Yes.

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You can also guess how much more sugar by how sweet the fruit is to start with. There’s no wrong answer. Less sugar means a more tart flavor, which is how the Bearded One likes it.

I stir the additional sugar in — in this case, one more cup — bring the jam to a boil and let it boil for 2 minutes, stirring constantly. If foam starts to form on the top, I add a tablespoon of butter and keep stirring.

Then I remove it from the heat and stir it some more, at least five minutes, letting it cool down a bit. This helps keep the fruit suspended in the thickening jam and avoids fruit float. Pureeing the rhubarb is the other trick I’ve learned to battle fruit float.

Finally I ladle the jam into the hot jars, stir out the air bubbles, and secure a hot lid on with a threaded band.

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I boil the jars in the covered canner for 10 minutes, then remove the canner from the heat and uncover it and let the jars sit for 5 more minutes in the hot water before removing them to the counter to cool and seal. The lids make a “pop” when they seal, a few minutes to a half hour later, but don’t move the jars for hours.

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Let them cool overnight, then check the seals.

7 responses to “Jam Recipe

  1. How come I never liked this post before?! Am I mad?!!! Cheers for sharing Christi and you can be sure that I will be trying to get as close to making your gorgeous jam as I can :). Steve is a tough cookie to please though and you know what they say “when you get the best, you can’t eat the rest!”… I have set myself a definite challenge indeed! 🙂

    • This recipe post isn’t an official blog post, Fran. It’s across the top of the blog as a tab — WordPress calls them “Pages” on the Dashboard — and I made one for the jam, Fruit Chips, and Family Favorite Casserole. 🙂 There’s also one called Cast of Characters and Howdy! I did this earlier in the year when I felt like sprucing up the blog a bit, and Molly’s friends wanted the recipes. The Pomona’s Pectin lasts forever.

      • Goes to show how observant I am doesn’t it? 😉 Cheers for the recipe though, I am going to make it AND treasure it AND pass it down to my children 🙂

  2. In response to Brooke’s Sister’s nominating me for a Super Sweet Blogger award, I’m extending a nomination to you as well. And this definitely looks like the spot on the Farmlet to do it. You’re free to decline, of course. Or should you accept, there are five requirements. Either way, thanks for all the fine posts you’ve been sharing. Tootles!
    1. Thank the Super Sweet Blogger who nominated you.
    2. Answer 5 Super Sweet questions. (See below.)
    3. Include the Super Sweet Blogging Award in your blog post. (It’s the cupcake illustration.)
    4. Nominate a baker’s dozen (13) other deserving bloggers.
    5. Notify your Super Sweet nominees on their blog.
    1. Cookies or Cake? Both?
    2. Chocolate or Vanilla?
    3. Favorite Sweet Treat?
    4. When Do You Crave Sweet Things the Most?
    5. Sweet Nickname?
    Here’s hoping you accept.

  3. Of gosh please let me have some!!!! I will pay! I love rhubarb anything, I am originally from Portland, maybe that is why!

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