Jam, that will keep for a while?

[bellamausi]

It is the time for wild blackberries again, and I would love to make jam with them and make enough to last us through the winter.

Has anybody made a jam, that preserves well?

[Pirawna]

The original question is old, but the trick to using VCO in your smoothie, which I do all the time, is to blend the oil first with all your fruits and liquid at room temperature. Once the VCO is thoroughly blended in, then blend in ice or your frozen fruit. Clump free smoothie!

[juliebove]

You could freeze it in small quantities.

[bellamausi]

Yes I could, but I don't have a very large freezer. I might end up doing that though, with a few of them, if I can't find a recipe in time.

[brownies]

I just picked a bunch of blackberries. I didn't make any jam but here is what I did with them:

Split them in batches, some went in to the fridge so I could eat them fresh, some got frozen in a single layer then put in to a big container so they wouldn't stick together. I am using the frozen ones in my smoothies.
I took some of the fresh ones and blended them up, strained the seeds out, blended it with some dates and dehydrated it to make fruit leathers.
I poured tea over the seeds & left over pulp to make a sort of berry tea.


I hope this helps

[carolg]

http://goneraw.com/recipes/2960-Blueberry-Jam
CHECK OUT PICTURE AT THE LINK ABOVE.

Blueberry Jam

"I saw the recipe for Pop Tarts that called for raw jam. I had never thought of making raw jam before, so I started playing. Yummy!
Ingredients
• 2 cups blueberries
• ½ cup raw agave nectar

Preparation
Put blueberries and agave nectar in blender and blend well. Pour onto a Teflex sheet & dehydrate at 105 degrees, stirring once in a while, for a couple of hours or until it is the consistency you want. Use it on your favorite raw bread, in the Pop Tarts recipe, or any way you want!'

carolg

[bellamausi]

Thanks, brownies for the many ideas! I just might have to freeze them, or I'll get adventurous and try a recipe and see how long it will last.

Carol, thanks for the suggestion, but it also doesn't say if it will keep for longer periods of time.

I made a raw cranberry sauce last year for Thanksgiving. When I cleaned out my fridge at the beginning of August I came across it, and even though I didn't dare eat it, I saw that there was no mold on it.

Maybe I'll experiment, and see how long something like this will last, outside the fridge, and in the fridge.

I'm mean, how else can I find out!? All recipes so far, that I have come across are fresh ones, that are eaten right away.

[raweater]

Most raw things only keep 3 days or so in the fridge, I once ate a raw butterscotch pudding on the 4th or 5th day and got violently sick (I had eaten a very large amount of it).

You cannot tell just by looking if something is good or not.

[bellamausi]

I realize I one can't tell just by looking. But my nose is usually a pretty good indicator, weather or not something is still fresh enough to eat.

I have not gotten sick relying on my nose, and my taste buds yet. :p

[raweater]

Yea, I can normally tell by smell/taste, but that one time I had gotten non organic dried apricots for the recipe which glow fluorescent orange from the chemicals and taste just as bad, so I thought it was only the chemicals making it taste weird, it wasn't. And I'm never buying non organic dried fruit again, it was the first and last time.