Cheap fruit - for making jam or preserves?

Wow, the sour cherry tree in my parents yard didn't produce this year. Super bummer.

I am going through a crazy amount of jam or preserves lately. I'd sure like to make some as cheaply as possible.

I've never really done much of this before. Yesterday I make almost 10 quarts of cherry preserves out of 18lbs of sweet cherries that Caputo's in Hanover Park was giving away free yesterday. Sorry I didn't post about it, but it's the suburbs, and I didn't think they'd last long. It's sure over now.

Have to admit, cherries were a PAIN - oh the pitting. Was smashing three at a time with a pastry cutter, it seemed the easiest way, but how tedious.

What's your favorite cheap jam to make? Where do you get your fruit? What's your secret to processing it easily? I do have a Kitchenaid stand mixer and the fruit and vegetable strainer (electric food mill). Used it on the cherries, it seemed helpful. But maybe should have just used the food processor???

I just can't do strawberries - allergic. I wonder about cranberries, and maybe taking a trip to Minnesota in cranberry season (I just LOVE cranberries).

Nancy

HI,

Buy your fruit at peak season when it is plentiful and often cheap, too.

For peach pie and peach jam, I ask for bruised peaches. You can get quite a lot for a few dollars, because really they're only good for jam. You have to be prepared to work with them when you get home, because they continue to spoil reducing your return. From maybe ten pounds of peachs, I can make at least 4 quarts pie filling and enough jam to satisfy my needs.

I will bite the bullet to buy a bushel of perfect peaches for making canned peaches. I do not use a light sugar syrup, I go medium at least. I just think the added sugar makes for a better product. I have the impression, but have no proof, that if the sugar syrup is less concentrated than the peach sugar sugar. I think some osmosis occurs with peach sugars drifting into the light sugar syrup in attempt for some balance. The peaches in light syrup just as not as sweet as I recall when I canned them.

Regards,

Cathy,

Thanks for the peachy advice

By the way, do you bother to cut away the bruises on the peaches? Or is it just important to turn to jam same day so it doesn't get any worse?

Where do you go to get your bruised peaches?

Nancy

Hi,

If it is especially icky bruise, I will cut it out first.

Otherwise, I boil water (I used my crockpot-fryer) to dip in the water, then shock in cold water to peel the skin. Skin removed, you can quickly identify the bruises and any other defects. I store them in acidulated water to keep them from browning, then process whatever way is reasonable.

For peach jam, I will mash them with a potato masher. I have never used my KitchenAid for preparing fruit for jam. Some old fashioned jam recipes use the kernel inside the peach pit to lend an almond flavor to their jam. Sometimes I do it and sometimes I don't, but don't toss all the pits until you have decided.

I get the bruised peaches from my farmer friends. If you talk to a produce manager, he will likely understand and put them aside. I am sure there are bruised peaches at farmer's markets, but you are going to ask and maybe coax it out of them.

Regards,

I've found a number of recipes for mulberry jam which I plan to make if mulberries are still around when I find the time to go forage some. I know a number of trees on public property that I'm sure no one will mind have a few less berries...

Mhays wrote:I've found a number of recipes for mulberry jam which I plan to make if mulberries are still around when I find the time to go forage some. I know a number of trees on public property that I'm sure no one will mind have a few less berries...

Time to figure out which mulberry tree you are going to pick. My next door neighbors have one, it hangs over into my yard quite a bit.... I just wish I liked mulberries....

Their tree is 50% ripe, 50% red - not ripe yet. So it would be time for the first picking. I'm not sure about the second picking, but if you ask me, I can report on the tree by me.

Nancy

Actually, it's just right - if you use some red and white berries, apparently you don't need pectin (I found this to be the case with strawberries as well) The internet posts I've been reading suggest that mulberry jelly tastes much like grape jelly, and that the seeds add a nuttiness, and you should use about 3/4 ripe to 1/4 unripe berries. We'll see if I have time this weekend to go get some...

I made a peach butter with whole, pureed peaches (didn't use the pits, but didn't skin). Wow, the flavor was amazing!