Wedding Jams, Part 3: Ribes’ Rogues’ Gallery and the Final Result

Having explained how my wedding jam-making process developed in the last two posts, this third one is just taking a look at the three additional flavors I did in tiny batches. The majority of my fruit donors had blackcurrants and redcurrants, since those are the most commonly grown in Finnish yards. They have the most uses and a family can easily go through a whole crop over a winter, if they are made into juices and jams. There are also a few not-as-common ribes that I was allowed to harvest — whitecurrants and gooseberries. They all produced very different-looking and different-tasting jams, which …

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Wedding Jams, Part 2: Redcurrant Rhapsody

Next up after the blackcurrants were the redcurrants. In Finland, these are usually used in desserts, while the blackcurrants are usually juiced. Both are not so often made into jam, apparently. I ended up trading some with a coworker for her apple jam and her kids were excited by the novelty of it. With such gorgeous translucent color, you can see why they are often used for decorating cakes. As with the previous recipe, I used a 1:1 ratio of fruit to sugar. So in went about 1 kilo of frozen berries. Time lapse of berries cooking down and releasing …

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Wedding Jams, Part 1: The Blackcurrant Edition

Flashback time! This post is technically from 2011, but since I took these photos in the middle of being a one-woman wedding production team, I didn’t so much get around to writing it up back then. One month went by, then another… you know how procrastination snowballs. Then last month, I gave a friend some homemade jam and she mentioned that she’d really like to get into canning. I was all, “I have a post about tha… oh, wait, I DON’T.” So it’s time we fix that, eh? This was the homemade blackcurrant jam I did for wedding favors back in autumn …

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Applefest 2014, Part 3: Apple Jelly

Jelly is one of those things that I rarely use, but will usually stock for the occasional irrational craving (which often leads to my using a whole jar in a week). I can’t say I’ve looked very hard for it at the supermarket these past few years, but I’m pretty sure that the majority of stuff on Finnish shelves is berry preserves. Which is just fine most of the time, but it hit me last autumn that I really wouldn’t mind some apple jelly in the pantry. Lucky for me, there was a glut of apples to process. Part of my apple …

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Applefest 2014, Part 2: Cinnamon Applesauce

As I mentioned in Part 1, applesauce was high up on my to-do list for canning this year. As baby food, snack, or ingredient — there’s really no bad in having lots of applesauce around. Although I had previously made it before, I never had such a glut of apples that I was able to try more than one recipe. This year, I did at least five and half our apples are still in deep freeze for later processing 😀 The first time around, I just washed and halved the apples before tossing them into the steamer. This was the only time …

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