Having acquired the berries, there were still lingering questions in my mind. How does the complete novice start with making jam? It is a bit scary to think that tasks that women of the past easily performed now have to be assiduously read about on the Internet by the 21st century person. Accompanying all instructions to jam-making are dire warnings about canning and storage, hot water and cold plates. It is enough to scare off the most easy-going person. Well, I’m here to tell you that the whole process is absolutely as easy as reaching out and picking the berry off the tree. Put all those people screaming about contamination on mute. Also ignore anyone who tells you that you need tons of specialised equipment. All that you really need is a large stockpot, some very clean Bell jars, a pair of very clean and hefty tongs and a clean ladle. Make sure your hands are clean and that you don’t touch the clean stuff with messy hands, and you’re in business.
Since ollalies are not the most well-known of berries, it is hard to find a recipe with them. I read in several places that they can be used wherever blackberries are specified. However, it is even harder when you are looking for something coupling strawberries with them. So I decided to loosely follow this recipe for easy jam off the Food Network, from Ina Garten. This would be a bit of a trial and error since there is some science to the proportions of fruit, sugar and acid used to make jam. At worst I figured I’d end up with lots of fruit syrup. Not what I was looking for but given how good the berries tasted it would still taste good. When life gives you fruit, messing with its natural perfect state without knowing exactly what you’re doing must come with some punishment. So I steeled myself to possible failure and decided to forge ahead.
Amey found me some wide mouth Bell jars at the local Safeway. It really is a pity how in the city of San Francisco, they do not sell these individually. The size of the apartments here is hardly going to encourage bulk canning and storage. Yet the smallest amount of jars available are fifteen. But I had committed to serious jam making and if my math and understanding of the process was correct, at least three to four jars were required. Having gotten the jars home without mishap, we proceeded to wash them clean in soapy water. Then I boiled some water in my largest pot and placed the jars, lids and all in the boiling water for ten minutes. Taking them out, careful not to touch the mouth or inside of the jar, I placed them on a tray and put them in the oven to dry out.
That truly is the only possible aggravating portion of jam making. From there on, it’s all downhill. You cut wash the fruit and clean it. Hull the strawberries and clean out any leftover stems from the ollalieberries. Mix them altogether and then measure them out to see exactly how much fruit you have. Ina’s recipe had about 3 1/4 pints of fruit to 3 cups of sugar. I had about that much fruit, plus a few more cups. But three cups of sugar had already made me nervous. Chalk it up to the ingrained mass of worries we all become around sugar. So I didn’t increase the quantity of sugar. I put ollalieberries in whole, halved the strawberries, tossed in a cup of sugar and set the bowl aside so that all three could get to know each other a bit better.
This recipe instructs you to use half a green apple. This provides the pectin for the party, the natural sugar found in apples that allows for the jammifying of things. It’s one of the reasons I like the recipe. No futzing around with pectin powders in sachets allowing it to stay as basic as possible. So half an apple, duly peeled and sliced, joined the rest of the fruit. I squashed the fruit a bit with my hands (let me tell you it is strangely therapeutic squishing berries under your fingers, an instant calmer), but not too thoroughly, then poured the entire thing into a deep pan to boil away and become this magic deep red nectar of the gods.
Adapted from an Ina Garten recipe off Food Network
Strawberries – 2 pints
Ollalieberries – 2 pints
Apple – 3/4, peeled and sliced (I used a Granny Smith)
Sugar – 3 cups
Orange Liqueur – 3 tsp
Lemon juice – 1/2 lemon
- Wash the fruit. Hull and cut the strawberries in half. Toss the ollalies in whole.
- Add one cups of sugar to the mixed berries in a large bowl. Set aside for ten minutes.
- Peel and finely slice the apple.
- Gently squeeze the berries to release the juices then place into a deep bottom pan at medium high. Add the rest of the sugar and orange liqueur
- When the mixture comes to a boil, add the apple and lemon juice. Stir the mixture often and keep it at a rolling boil.
- Skim and remove the foam that forms on the top as much as you can. Keep boiling the mixture until it thickens. This can take anywhere from 25 to 40 minutes.
- Once the mixture has thickened considerably, give it the frozen plate test. Place a few drops on a plate and place in the freezer for a minute. If the syrup on the frozen plate doesn’t run when you tilt the plate, you have the desired consistency.
- Move off the heat and allow to cool to room temperature before storing. This jam can then be canned per your jar manufacturers’ instructions or, it can be stored in the fridge for a couple of weeks.
My first jam-making experiment was a resounding success according to my very happy husband, who was thrilled to eat several crackers with the freshly made jam, making a crumby mess. It is almost as if the essential fruitiness of the berries multiplies exponentially as it conentrates and you reap this glorious nectar. The jam hits you with a sweetness immediately followed by tartness that lingers in your mouth and you immediately reach for another bite. There is a goodness in it that cannot be denied.
This quantity of fruit yielded two and half jars of jam. I proceeded with canning the almost full jars. You leave some room on top to allow for the expansion and cooling of air. Using a very clean ladle to dollop out quantities of jam into the prepped jars, I was careful to clean the few spill ups with fresh paper towels, never using the same one twice. Then placing the lids and tightly screwing on the rings, I used the tongs to place the full jars for a bath in a pot of boiling water for a scant five minutes. Fishing them out of the water (narrowly avoiding an accident that might have turned my kitchen into ending scenes from The Amityville Horror), I placed them on clean paper towels to cool. Everything was as sterilised as is possible in a kitchen environment. As the jars cooled there were two faint pops. I have to say there is nothing as satisfying hearing that lid pop. It means all your mucking about with the jars was accurately done. I’m reasonably sure that these jars would have lasted to winter but had no opportunity of testing it with this batch. Between my co-workers and Amey, we have gone through two jars of jam. I wish I’d made more. I love to cook for people but there is nothing as gratifying as watching someone whose eyes light up when they taste jam that you made. That childhood bliss is written all over their face. I was struck by how many people told me only their grandparents actually made jam. Not only is it unbelievably easy to make, it is extremely economical when made in large quantities. Also, no store bought jam in the world tastes like the one you make at home. The aromatherapy of cooking jam is an unbeatable added benefit. At least two neighbours stopped by to ask what was cooking and I didn’t even know them (city dweller, so that’s no surprise), but I do now. I wish I’d made more to share but that is a mistake that can easily be remedied. I will certainly make more jam before the summer fruit season is over. If you are wondering about jam, I encourage you to try it. This is so easy that the idiom ‘easy as pie’ should really read ‘ easy as jam’.