The three of us work so well together. Joelle is eager to participate and learn. In addition, she loves capturing the moment by taking a plethora of photos by camera and iPhone. We listen to music as we work and ironically (as well as unplanned) we had Bob Marley's song We're Jammin' on.
Today, we used a powdered pectin from Massachusetts. (Interestingly this blog name is derived from Boston's Leyden Street and my first home). Pomona's Pectin The box depicts a very cosy country kitchen! After further reading through their website I have come upon a Jamline (yes, isn't that an adorable name?!) to call with any questions that you may have. The great thing about this product, besides the box and location of factory :) is that it is relatively low in sugar/sweetener. We have thoroughly enjoyed using Pomona's Pectin also because their instructions are straight forward with cute illustrations.
The flavor of our plum jam was subtly sweet with a great tanginess from the original flavor of the plum. We all agreed that this was the better of the two plum jams. (Dan loved it too).
Our final jam of the week was one of our favorites... Raspberry Lavender Jam a recipe we learned from Karen England at the original Lavender Fields in Valley Center, CA. The Raspberry Lavender Jam is actually cooked in a bread machine. I know, very interesting! We could have doubled the recipe as it makes a small amount which needs to be refrigerated. Today, we added a very juicy ripe peach to the raspberries and lavender. I finally was able to use my year old purchase of very unique jelly jars that I purchased at Sur La Tab.
We have plans for the future to make apricot jam in an oven (a recipe from some friends of mine) as well as canning of our garden treasures.
