[115 – 118] Let’s talk jam again, shall we?

Wow. It took long enough to find out the last challenge recipe I posted that I am embarrassed. I’ve been cooking (though not as much as this time last year), and not putting the challenges up.

Well, it may change HOW I do it, but that’s changing right now. It’s changing with the last few recipes I’ve made. I will, at the least, document them.

With that out of the way, let’s get to jam.

Today I am making black currant jam. I may also make some sort of blueberry jam. I didn’t buy a lime, so I can’t make blueberry-lime again, I don’t think. I don’t know how much jarred juice (shoosh) to add to make up the amount of juice in one lime, and there’s no replacement for zest.

The other day, when I posted “the jam giveaway”:http://metacookbook.com/archives/262-Jam-Giveaway!.html I made two jam recipes, strawberry (with liquid pectin) and vanilla-strawberry (powdered pectin). They were pretty tasty, though I like the vanilla-strawberry better.

And, as I work on this black currant jam, I realize I don’t have a lot to say about making jam. The recipes are basically all the same actions, with different processing times. The ingredient list varies dramatically, but the actions are amazingly similar. Thus, I think I’ll link back to “blueberry-lime jam”:http://www.metacookbook.com/archives/60-31-Blueberry-Lime-Jam.html for the process, and just let you know that I’ve made a certain kind of jam.

Oh, and I didn’t make that second jam tonight. I forgot to buy more sugar while I was buying pectin today.