Bought strawberries yesterday and picked blackberries this morning and the freezer jam is in jars and ready for the freezer tomorrow. Did 3 pints of strawberry/blackberry mix and the rest all strawberry and all blackberry. Should get us thru till next summer.
Man that looks delicious.
Looks good, we do muscadine jelly each year.
Oh yeah , now need to make fresh biscuits and your set !
:drool: :drool: :drool:
If that tastes as good as it looks you are in business! MMMMMMM HHMMMMMM! :drool:
I made strawberry and peach freezer jam this year...so so so good...
Mike, what is FREEZER jam? I've never heard that term before. I'm very familiar with making jams and jellies, putting them up in Ball jars but we just call them strawberry, blackberry jam. My grandmothers use to have homemade jam and jellies on the dining room table for every meal, to go with warm homemade biscuits. UMMMMMMMMM!
Quote from: bbcoach on August 18, 2016, 07:45:43 AM
Mike, what is FREEZER jam? I've never heard that term before. I'm very familiar with making jams and jellies, putting them up in Ball jars but we just call them strawberry, blackberry jam. My grandmothers use to have homemade jam and jellies on the dining room table for every meal, to go with warm homemade biscuits. UMMMMMMMMM!
Freezer jam involves no cooking, except for boiling water and the pectin to stiffen up the mixture of berries and sugar. One jar in the fridge and the rest to the freezer to be pulled one jar at a time. Mash up the berries, add sugar, let set for 10 minutes, stir in the hot pectin/water mix for 3 minutes and into the jars. I put up 18 pints in about 3 hours.
We Make strawberry freezer jam every year, it's just awesome! I think we're addicted to it. Sometimes it doesn't jell good, don't know why but then we have the best strawberry syrup you've ever had LOL. We have made a big batch before and skipped a year tastes just as good 2 years old. Have made peach and blueberry before but strawberry's our favorite. Use liquid Certo pectin, put our in plastic tupperware containers.
Any of you Northern folk ever eaten Mayhaw jelly?
Quote from: JBIRD22 on August 18, 2016, 06:25:42 PM
Any of you Northern folk ever eaten Mayhaw jelly?
This old northern boy never has. Fill me in.
Don't believe I have ever even heard of mayhaw jelly. I believe jalapeño jelly is about as exotic as I have tried. It was pretty good.
Quote from: Spring Creek Calls on August 18, 2016, 10:56:31 AM
Quote from: bbcoach on August 18, 2016, 07:45:43 AM
Mike, what is FREEZER jam? I've never heard that term before. I'm very familiar with making jams and jellies, putting them up in Ball jars but we just call them strawberry, blackberry jam. My grandmothers use to have homemade jam and jellies on the dining room table for every meal, to go with warm homemade biscuits. UMMMMMMMMM!
Freezer jam involves no cooking, except for boiling water and the pectin to stiffen up the mixture of berries and sugar. One jar in the fridge and the rest to the freezer to be pulled one jar at a time. Mash up the berries, add sugar, let set for 10 minutes, stir in the hot pectin/water mix for 3 minutes and into the jars. I put up 18 pints in about 3 hours.
Got it! My Grandmother's did everything Old School. They had a root cellar that housed all of their winter stores. They heat canned everything, jams, jellies, vegetables, sausage and everything went in the root cellar. No freezer for them. Meat was salt cured and preserved for winter as well. Thanks for the explanation.
Mayhaw jelly rocks!
I got a couple of my WV buddies hooked on it. I take some every spring for 'em.
I am from south Georgia in Mayhaw country and it is my absolute favorite jelly of any kind. Mayhaws grow on small trees that grow in low areas that hold water during part of the year. They look like tiny little pink apples and have a pit in the middle. They are very tart tasting off of the tree, but make delicious jelly. There is even a small community called Mayhaw and they have a Mayhaw festival in Colquitt, GA. The trees are in the quince family if I remember right. We also have hoghaws that are very small but make good jelly too. Mayhaw jelly is really good to me on buttered toast. They make such good jelly that the haws sell for $20 a gallon. You usually have to wade in the water among the mosquitoes and water moccasins to pick them up, so $20 a gallon ain't so bad.
Quote from: Spring Creek Calls on August 18, 2016, 07:42:56 PM
Quote from: JBIRD22 on August 18, 2016, 06:25:42 PM
Any of you Northern folk ever eaten Mayhaw jelly?
This old northern boy never has. Fill me in.
http://www.mayhaw.org/photos.html
http://www.mayhaw.org/mayhaweducation.html
Mayhaw jelly is BY FAR my favorite! My mother makes the best mayhaw jelly I've ever tasted! It's a little sweet and a little tart at the same time. Some folks plant/grow them in what I guess you could call orchards but they also grow wild in the river swamp near my house.
Quote from: larry9988 on August 18, 2016, 09:20:24 PM
I am from south Georgia in Mayhaw country and it is my absolute favorite jelly of any kind. Mayhaws grow on small trees that grow in low areas that hold water during part of the year. They look like tiny little pink apples and have a pit in the middle. They are very tart tasting off of the tree, but make delicious jelly. There is even a small community called Mayhaw and they have a Mayhaw festival in Colquitt, GA. The trees are in the quince family if I remember right. We also have hoghaws that are very small but make good jelly too. Mayhaw jelly is really good to me on buttered toast. They make such good jelly that the haws sell for $20 a gallon. You usually have to wade in the water among the mosquitoes and water moccasins to pick them up, so $20 a gallon ain't so bad.
Larry, they typically fall in backwater here as the river swamp is usually flooded in early spring. We typically harvest them by boat. We'll put someone in the tree and position two boats just down stream of the tree. The tree shaker will gently shake so we can see where they'll go. Once we see where they'll go we'll basically make a funnel with the two boats and dip them with nets. When they're right, it's nothing to dip 20-25 gallons in a few hours time.
My wife made some freezer jam back in May, good stuff!!
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My wife and I put up quite a bit of rhubarb freezer jam back in May.
Blueberry/rhubarb, peach/rhubarb, and pineapple/rhubarb are our favorites.
All go good on my homemade buttermilk biscuits!!
Greg
20-25 gallons of mayhaws will make A LOT of jelly. We get ours the hard way. Wish we could get ours that way. We wade around, spread a tarp, shake the tree, then we dump what we catch in buckets. We hardly ever get more than 2-3 gallons during a trip, but that makes quite a bit of jelly. We usually boil down the juice and freeze it if we have too much.
Quote from: larry9988 on August 19, 2016, 10:19:38 PM
20-25 gallons of mayhaws will make A LOT of jelly. We get ours the hard way. Wish we could get ours that way. We wade around, spread a tarp, shake the tree, then we dump what we catch in buckets. We hardly ever get more than 2-3 gallons during a trip, but that makes quite a bit of jelly. We usually boil down the juice and freeze it if we have too much.
Yeah it's a lot but we normally divide that among 4-5 people. We do the same when it comes to boiling/freezing the juice. Mom just made some back in June out of frozen juice that came from berries from the year before. This year we weren't able to get any cause bad storms blew most of em off the trees before we could get them.
That is some great stuff there. Nothing beats home made.
My wife makes 50-60 pints of strawberry freezer jam every year. We use more than a jar a week!
Any of you guys care to share your recipes? Like how much sugar for a pint mason jar? And how much fruit? And how much pectin? I'd love to try this.
Quote from: RutnNStrutn on September 03, 2016, 05:30:47 PM
Any of you guys care to share your recipes? Like how much sugar for a pint mason jar? And how much fruit? And how much pectin? I'd love to try this.
I use the recipe in the Sure Jell box. It will tell you exact amounts of fruit, sugar and pectin for the fruit you're using.