Making low sugar jams, canning food and more
www.pickyourown.org is a great website with all sorts of infomation on making jam. This site is also a fantastic search engine for other farms. If we don't have the product you are hoping to find then perhaps a farm listed with pickyourown.org will.
Follow this link for over 150 canning, freezing and drying food ideas: http://www.pickyourown.org/allaboutcanning.htm
For great tips on making strawberry jam go to these pages from pickyourown.org http://www.pickyourown.org/strawberryjam.htm
www.pomonapectin.com supplies the farm with the best pectin I've found. We sell Pomona's Pectin at the farmstand. It offers low sugar recipes, fruit concentrate recipes, honey recipes and alternative sweetener recipes. Unlike typical pectin, Pomona's encourages doubling and tripling your batches of jam and experimenting with different fruit combinations. My favorite jam lately is blueberry raspberry with rhubarb. The rhubarb makes it pop! I also make a jelly from the two berries and sieve out the seeds from the raspberries and then combine it with the blueberries. I like the cooked low sugar recipe and use from 1/2 to 2 cups of sugar per batch, depending on who I am making it for. I usually make 3 to 4 batches at a time and it always sets nice and firm. Traditional pectin calls for 5 to 7 cups of sugar per batch! Because the Pomonas pectin are low sugar, they need to be water bathed for approx 5 minutes. This does not require any fancy cookware, although it is easier if you have a pair of the tongs to move the jars in and out of the pot,( they carry them at the grocery store). I get the pot of water going while I am heating the berries up and place the jars I will be using into the boiling water for sterilization. It is really pretty simple, however not a good time for young children to be underfoot. I have found it really helps to wear a pair of rubber dishwashing gloves during the process. They are not bulky and protect my hands from the hot jars and jam.