Monday, July 26, 2010

Jams, Jellies and Chutneys

AFTER all our recent fruit picking excursions and farmers market visits, it was time to do something with all these baskets of fruit! And so it happened that the afternoon was filled with chopping and boiling, sticky-fingered children, singing, laughing and a delicious-smelling kitchen. By the end, we had managed to assemble quite a little stock pile of yummy preserves. We had: peach-ginger chutney, peach jam, blueberry jam, tomato chutney and stewed blackberry and apple which we enjoyed over ice cream at dinner time.
I don't use any 'real' method of processing, rather the inversion method, which is no longer recommended by those in the know. I've never had any problems canning this way, however I did discover that you're only supposed to invert the jar long enough to seal the vacuum and not for a really long time like - ahem - overnight. My blueberry jam was upside down long enough for the jam to set, which left a gap of air at the bottom of the jar. I wasn't comfortable with this so ended up reboiling and recanning this jam.

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