Biita
Arctic-ally Challenged Forager
Joined: 31 Oct 2007
Location: Norway (Map)
Posts: 1805
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| Posted: Sat Nov 03, 2007 12:11 pm Post subject: jams i made the other day |
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I just wanted to share a photo of some jams i made recently,, the first was an apricot/pineapple jam, a solbær or black current jams that i picked all the berries right here on the farm. in the long tall bottle i made blueberry saft, thats kind of like a concentrated juice with sugar. i call it norwegian koolaide,,lol. but way better in taste. i also picked all the berries for the saft here on the farm. today i am going to make another jam called tyttebær, i think the engish for that its whortleberry,, but in swedish its lingonbær,,,but that too grows all over the farm here.....
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Netty
Chaotic Gardener
Joined: 04 Nov 2006
Location: Southern Ontario zone 5a
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| Posted: Sat Nov 03, 2007 12:16 pm Post subject: |
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Sounds delicious Biita!
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redrose
Showing Great Promise
Joined: 30 Sep 2007
Location: Michigan (Map)
Posts: 262
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| Posted: Sat Nov 03, 2007 12:22 pm Post subject: |
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That's nice that you're able to make so many jams with fresh ingredients from right there on the farm. They all sound so good!
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eileen
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Joined: 07 Feb 2005
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| Posted: Sat Nov 03, 2007 7:03 pm Post subject: |
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I love homemade jams - they are just much 'fruitier' and have a more intense taste than those insipid jams and other preserves you buy from the supermarkets. I always come home from my trips to Holland with jars of Ina's delicious homemade jams.  Sadly they never last very long though. 
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Droopy
Slug Slaughterer
Joined: 11 Aug 2007
Location: Western Norway (Map)
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| Posted: Sun Nov 04, 2007 5:42 pm Post subject: |
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The tyttebær is a must with roasts and such. You've been busy Biita!
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Biita
Arctic-ally Challenged Forager
Joined: 31 Oct 2007
Location: Norway (Map)
Posts: 1805
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| Posted: Sun Nov 04, 2007 8:23 pm Post subject: |
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I've never heard of Ina's jams, but they must be good if you have to take a supply home with you. maybe someday i'll find them to try too. I did get the tyttebær made yesterday an today i made kjøttbollar (meatballs incase i spelled it wrong,lol, still learning here) an my hubby broke open the first jar an said it was a success. I've been fermenting cabbage to make sourkraute for 2 weeks now, so that got finished yesterday too, but today i picked a whole new crop of cabbage an will start again tomorrow fermenting. 
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chefsRus
Just Arrived
Joined: 16 Aug 2007
Location: Los Angeles, CA
Posts: 21
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| Posted: Wed Nov 14, 2007 12:05 am Post subject: |
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i havent had homemade jam in a very long time always buy the store brand 
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glendann
Official Garden Angel
Joined: 19 May 2006
Location: Texas (Map)
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| Posted: Wed Nov 14, 2007 1:03 am Post subject: |
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I love sourkraute and pork ribs.I have some frozen blueberrys that I need to make blueberry jam and a blueberry pie for Thanksgiving.
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Penny
Showing Great Promise
Joined: 19 Nov 2007
Location: Ontario, Canada
Posts: 462
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| Posted: Tue Nov 20, 2007 5:15 pm Post subject: |
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Wow, you have been busy and everything sounds so yummy!!
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Sjoerd
Enlightened One
Joined: 11 Apr 2006
Location: West - Friesland
Posts: 2574
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| Posted: Sun Dec 02, 2007 1:12 am Post subject: |
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Tja! You really ARE the jam lady. That´s a marvelous display that you showed there. What a talent. You seem a very industrious gardner. I just looked and looked and looked. Great/looking stuff. What kind of lables are those? Thanks for showing these.
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Sjoerd http://www.volkstuindersvereniginghoornenomstreken.nl/Page11.html
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Biita
Arctic-ally Challenged Forager
Joined: 31 Oct 2007
Location: Norway (Map)
Posts: 1805
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| Posted: Sun Dec 02, 2007 8:16 am Post subject: |
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There just plain white lables you know for office use, that i wrote with a marker,, blåbær saft(blueberry syrup for drinks) solbær(black current) aprikos/ananas syltetøy(apricot/pineapple jam) but i had made the tyttebær(don't know english name)and surkål(sourkraut)the next day,, since then i have made blueberry jam, multe or cloudberry jam an sauce for Jul or christmas an more sourkraut, red current sauce, saft and a mix red current an oranges jam. actually today i was thinking of taking out some of the rhubarb an making some compotes adding apples an raisins. the one bottle that has a big lable is a black current wine i got as a gift from one of the tourists that stayed here, its a wine from finland. but the display is just a few of what i had made that day.
Thank you for all the kind comments,,
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Sjoerd
Enlightened One
Joined: 11 Apr 2006
Location: West - Friesland
Posts: 2574
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| Posted: Thu Dec 06, 2007 12:58 pm Post subject: |
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Say Biita,
Have you ever mixed rhubarb with strawberry? It's a nice taste and makes the jam stiffen a little more.
Finding pure pectin in the markets here is difficult, so we have had to be creative.
The rhubarb doesn't really alter the flavour, I find.
We have also put in a type of apple as well with good results.
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Sjoerd http://www.volkstuindersvereniginghoornenomstreken.nl/Page11.html
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Biita
Arctic-ally Challenged Forager
Joined: 31 Oct 2007
Location: Norway (Map)
Posts: 1805
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| Posted: Thu Dec 06, 2007 1:44 pm Post subject: |
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ohhh yeah Sjoerd,, i make that. Also strawberry/rhubarb pie is great too. One of the compotes i make is rhubarb, tart apples, raisins cardamon an cinnamon with sugar added. this is great with creme or on ice creme. Another i make is rhubarb, pineapple, orange juice an apricots with cinnamon an sugar, sometimes i add just a little lime peel but not a lot i don't want it to get bitter. Also it adds a little more color. also good alone or with creme or ice cream,, just make it thicker an you have jam,,lol.
I also make savory relishes with rhubarb.
if you have any berries left from summer, add some rhubarb to that when making jam for a different texture. i mash mine to help with the thickening procrss, but not the berries, don't mash those. but i also use a small amount natural thickener, you buy in the stores. When i can find it,, arrowroot is the best for thickening fruits to make compotes an add more an you have jam texture. But that is hard to get here too.
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Sjoerd
Enlightened One
Joined: 11 Apr 2006
Location: West - Friesland
Posts: 2574
PlantStew: 93 |
| Posted: Thu Dec 06, 2007 2:01 pm Post subject: |
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Well, we can get sugar that has pectin mixed in with it, especially for jamming....but it's difficult to gague when it's pre-mixed. We wind-up mixing something WITH the geleisuiker, as it's called here.
I like your way of making stuff. I think that I'll just go and have a sandwich with jam now. Heh heh heh... 
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