Living Homegrown

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LH 03: Jam Questions Answered

Welcome to Episode #03 of the Living Homegrown Podcast!

In this episode I answer two listener questions related to jam.

In this episode you learn about:

  • Using frozen fruit in jam recipes
  • Using the freezer to save time when making jam
  • How to freeze (BPA Free) using canning jars
  • Tips for freezing fruit without it sticking together
  • Tips for using up the extra jam in the pantry
  • How to make a simple jam salad dressing
  • How to make a quick jam spritzer

Resources & Links Mentioned:

Freezing Fruit (Video Using Canning Jars)

Making Jam Salad Dressing (Video – with a cool jar trick)

How to Make a Jamtini Cocktail (Video & Recipe)

8 Delicious ways to Use Up Leftover Jam

More Salad Dressings Using Jam

Note on measuring frozen fruit for jam:

As I said in the podcast, the fruit breaks down and gets mushy after freezing. When you defrost that fruit, it will become very juicy and is more like crushed fruit rather than whole fruit.

So I wanted to make sure you knew this can affect the measurement in some recipes.

That is why it is most accurate to pre-measure the fruit before freezing or measure it while it is still frozen.

However, if you must completely defrost the fruit in order to measure what you need in your recipe, keep in mind that you may be adding just a bit more fruit than you realize. (More fits in the measuring cup when mushy)

This is generally not a huge problem with most jam recipes as you have some wiggle room. And we are talking about a very small difference in measurement. But I wanted you to be aware.

And always stir before measuring so you get a mix of fruit and juice.

Basic Jam Salad Dressing Recipe:

  • 6 Tbsp. olive oil
  • 2-3 Tbsp. red wine vinegar
  • 2 tsp. Dijon mustard
  • 1-3 Tbsp. jam

Place all in a small jam jar with a lid and shake, shake, shake to mix. Then pour over your fresh green salad. Easy!

Jam Spritzer Recipe (non-alcoholic):

  • 1-2 heaping spoonfuls of jam
  • About 1/4 cup of warm water

Place both in a pint-sized jar and place on a lid. Shake the heck out of it to melt the jam. Add ice and some club soda or sparkling water. Stir and enjoy.

About This Podcast Series:

Check out podcast Episode 00 to get:

  • The whole scoop on what this podcast series is all about
  • My background, experience & training
  • What to expect going forward

It’s like an audio “about” page for the podcast.

Thank you so much for listening!

If you liked this episode, I would love for you to help me spread the word.

There are three easy ways you can do that (listed below).

  1. Share this episode via the social media buttons below.
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Want YOUR Question Answered?

Do you have a question you’d like answered on a future podcast episode?

Ask me over on my Ask Theresa Page – It’s easy!

This is your podcast and I want to answer your burning questions. So let me know.

I use your feedback to direct what I cover here, on my blog and our TV show. So head on over and let me know.

Transcript:

Click here for the full transcript for Episode #03

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About the Author:

Theresa Loe is the founder of Living Homegrown® and the Canning Academy® and is the Co-Executive Producer & Canning Expert on the national PBS gardening series, Growing A Greener World®. Theresa homesteads on just 1/10th of an acre in Los Angeles with her husband, two teenage boys and several disorderly but totally adorable chickens. Learn more about Living Homegrown here and about the Canning Academy here.

6 Comments:

  • Paul W says:

    Last spoon of jam? I make an open-face sandwich on toast with some chopped up leftover Sunday roast, and dab that last morsel of jam over the meat, top with a slice of cheese (or two), then stick it under the broiler to melt. The sweetness of the jam makes it.

  • JenCozz says:

    I’m so glad I found your podcast! I devoured all 4 episodes today and can’t wait to learn more. I’ve wanted to learn how to can but the vast amount of sugar always turned me away. I have a bunch of fruit in the freezer I need to do something with and am glad to have found someone who understands the lower sugar issues. Loved the last of the jam ideas. I like it on plain cheesecake, in a yoghurt-granola parfait, and on cheese and crackers.

  • Jackie Beyer says:

    Wonderful Episode! Theresa you are so full of knowledge! I love your podcast! I really like the tip about freezing the fruit on a cookie sheet and then putting it in bags so it doesn’t clump up in the freezer! And pre-measuring! You are a time-saving machine:~)

    • theresa says:

      Thanks Jackie! – so glad you liked it.

      The clumping together thing always drove me nuts (I like to put blueberries in my pancakes). When I learned about the cookie sheet thing a few years ago, I started shouting it from the rooftops! It is one of my favorite tips too. 🙂

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