who's making jam???

[green jeanie]

i am going to make my first batch of freezer jam this weekend

i want to use irish moss or psyllium for a thickener

any suggestions?

[contessa20]

My only suggestion... send me some. :D

[DebB]

I checked my recipe stash and all I have are 2 recipes that involve the dehydrator...no freezer recipes. I hope you find them! *Ü*

[green jeanie]

hey deb b

i have a dehydrator ;)

if you are around and have the time lay it on me!

thanks gj

[DebB]

Hi gj ~ I'm happy to - here they are: (I found 2 more that aren't dehydrator recipes too)

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!

http://goneraw.com/recipes/2960-Blueberry-Jam

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Ahh - here's one for the freezer:

Black currant JAM - heavenlyraw

2 pint black currant
3/4 cups agave nectar
1 Tbsp cinnamon
1 Tbsp shredded lime peel

put everything in a food processor and blend for about 30 -60 sec.
this jam keeps for 10-14 days in the fridge, and for many weeks in the freezer

http://www.heavenlyraw.blogspot.com/
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Raw Dried Fruit Jam Recipe - bridgette mars

Jam on sprouted crackers with almond butter, anyone?

1/2 cup raisins
1/2 cup dried figs
1/2 cup dried apricots

Soak the three dried fruits in twice as much water overnight. Blend with enough of the soak water to get a jam consistency. Keeps refrigerated about two weeks.

http://www.brigittemars.com/raw_recipes/raw_dried_fruit_jam.htm

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How to Make Raw Fruit Preserves - carol alt

There's no need to cook fruit to make jam or jelly. Raw fruit preserves are tastier than their cooked cousins and easier to make. Here's how:

Peel, seed and slice your choice of fruit and put in the blender. Blend until it's liquefied (about 3 minutes, the smoother the better). Pour the liquid onto dehydrator trays lined with Teflex sheets and place in the D. Do not let the mixture rise above the edge of the shelf. Dry the fruit puree until it becomes leathery. This takes an average of 24 hours for drier fruits and 48 hours for juicier fruits.
Once the fruit has reached the desired texture, soak the fruit leather in purified water for 1 hour. Drain and put the rehydrated fruit in the bowl of a food processor. Blend the fruit into spreadable preserves, slowly adding a very small amount of water through the feed tube as needed.
Spread the preserve on your favorite raw, dehydrated cracker or unbaked bread.

Tip: Preserves can also be transformed into fruit syrup in the food processor. Gradually increase the amount of water added and whir in the blender until the consistency is that of syrup.

“The Raw 50” Carol Alt

[green jeanie]

ahhhhhhhh is right deb b

i was going to get all crazy with the thickeners :D

this will be EAAAASYYYYY!

you rawk!

[Shine]

this is exciting - here I was thinking jam was a thing of the past! guess I have A LOT of learning to do :)

[revdrcyn]

My mom tried to make some freezer jam for me last week using fresh figs, agave, and the freezer jam containers.

It is HORRIBLE, and I adore figs.

So, I thought I would try to make some some by adding Irish Moss.

I am craving jam for some reason . . .

[DebB]

I hope the jam works out for you ~ I haven't tried any of the recipes I posted, so I can't say if they're thumbs up or ... *Ü*

[Ravani]

I've made the Carol Alt jam quite a few times with raspberries, strawberries, and the last one was blueberries. It's so easy and I think the taste is great!

[green jeanie]

so here is what transpired

i have a group of friends that i met while apprenticing with a local herbalist. we get together every month to continue with our studies, share, wildcraft and make medicine.

today was jam and canning day...clearly i am not a canner so i was doing my jam thing.....at this point there will be no jam but let me tell you what came out of my kitchen

AMAZING!!!!!!!

i started with some oregon grape juice that i had been saving in my freezer since harvesting this summer. that was going to be the jam base.

i mixed it with pear puree and a little lemon and zest.

it was out of this world delicious. THEN! not following any of the good advice i got here i added irish moss........blech. it got salty.

so i "fixed it" by adding more of everything else and mostly the lemon seemed to balance the saltiness. i even saved some to do with lime which i think will be even more amazing.

the lemon base one is in the d right now as leather.

then i made a

peach/salal sorbee
peach / rosehip / vanilla custard


and............

peach/sage sauce

this sauce was about the most divine thing i think i have ever tasted. we were low on peaches at that point so i only made about a cup or we would have all had a stash but the peach rosehip was so loved that i sent it ALL away with the ladies

i came away from it realizing that i don't really do breads or crackers so "jam" doesn't even have a place in my world. but i learned so much about the incredible diversity of simple flavors and all of the incredible art that can come out of our raw kitchens!

[DebB]

Glad you had such a great day and came up with delicious goodies!!

I have a question - did you juice the Oregon grapes? If so, how? Are those the teeny little dark purple grapes? We have them that grow wild (very invasive) and they're called Oregon grapes...

But, we also have grapes growing (seeded) and I've tried blending them up with the seeds but it just ruins the flavor because the seeds are so darned bitter. I wish my husband still had his wine making supplies, I could use that. He had some kind of a press just for the grapes (sigh). *Ü*

[green jeanie]

hi deb b

yeah we used a tool that i don't know the name of it is a metal funnel looking thing with tiny holes that catch the skin and the seeds

it is labor intensive but works really well. they are a good estate sale item and i have seen them new for about 50.00 :eek:

i say eeek because it is something i would use maybe 2wice a year so not on the top of the list

[revdrcyn]

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!



OMG - just made this - WOW!!

BTW, I used Date Paste instead of Agave

[Mary Kay]

That machine is called a Foley. We grow Concord grapes and I always made grape juice with it and froze it.

This yr though, I used a juicer, and it was quicker. Either way though, it's a messy proposition.

Mary Kay