So you guys, I’m trying to start up a homestead jam making business. Just to sell at farmers markets and on etsy. I have my homestead license paperwork almost all filled out, I have my $50 to give to the state of New Hampshire, and I have a name for my little business. I need to talk to my awesome artist friend, Jon Schnapp, about artwork for labels.
It’s a lot of work!
I’ve been trying out all sorts of different recipes, finding what tastes best. After bringing back like seven pounds of blueberries when Paul and I visited my parents, I decided to try my hand at blueberry jam.
I’m not going to give you the recipe, but I will say that if you are ever looking through the Ball Canning Book, and you see a recipe for blueberry lime jam that uses apples.. maybe you can find a better recipe.
Don’t get me wrong, this jam tastes amazing! It’s almost like a blueberry marmalade.
But the recipe. Oh man, sweat and tears. No blood!
I’m not sure why the recipe requires you to cut up the apples, peel and all, and then push it all through a sieve to make applesauce. Would it be different if I peeled, cored, cooked the apples and then pureed them? Is there more pectin in the peel and core? I need to research. Pushing cooked apples through a sieve is hard work.
But the apple pectin worked wonderfully! The jam came together quickly and set well.
I think next I’m going to try a more traditional blueberry jam. But this one was not a wasted attempt.
I like it swirled into oatmeal. Yum yum yum.