Jam Treasures

There are only 9 days left before Christmas. Are you panicking yet?

If you’ve ever worked in retail during the holidays, then you know that this past weekend and heading into next weekend is the part of the season you dread the most. Armed with lists that usually include rather vague notions of what they’re after, the last minute shoppers are out in full force. The clock is winding down and the sense of urgency and desperation is kicking in, which typically means the idea of manners and civility, and that cheerful holiday spirit we’re all supposed to be filled with, goes quickly by the wayside.

Manners are the first things to go. The amount of people that just blatantly interrupt because they think their request is more important than the person you’re already helping (and the other five in line ahead of them) always baffles me. Some days I just want to scream, “How about you wait your turn like everyone else, cause guess what. You’re not the only one shopping. See all these other people around us? They’re all trying to do the exact. same. thing. WE’RE ALL IN THE SAME BOAT HERE!” But, of course, I don’t.

As it gets closer to Christmas, even the civility towards others declines right along with the manners. Every year there are fist fights in the parking lot (with a few instances of the police having to be called). Come on people. Let’s not let the holidays stress us out so much we end up hauling off and hitting someone over a parking spot. Let’s just eat cookies and be friends. Isn’t that what Christmas is supposed to be about?

I think some might call these cookies Kolache, but I’m not really sure what an authentic, traditional kolache entails, so we’ll just stick with calling them Jam Treasures. They’re made with a tender cream cheese dough and a hefty helping of delicious jam to make them perfectly sweet. I used homemade blackberry, but fill them with whatever you love. And yes it’s true—there’s no sugar in the dough. (Which I totally freaked out about when I taste tested it. I thought I forgot to add it and had to double check the original recipe and compare it to similar recipes to make sure that was how it was really supposed to be!)

Now if you’ll excuse me, I’m going to go curl up in the fetal position in a corner somewhere and stress eat cookies until next Monday when people are so desperate for a gift they’ll take just about anything you hand them.


Up to Cookie #9! We're almost there!

Strawberry Peach Jam

I seem to be living a very eco-hippie life right now. Not really by choice either. My 16-year old car has recently taken to overheating to the point of smoke pouring from under the hood, and with my very limited (non-existent) budget, she’s been sidelined in the parking lot in favor of taking the bus to and from work every day. Yay public transit. And then there’s my washer. My free, hand-me-down, probably older than I am washer I acquired from a lady at work who was moving and couldn’t take it with her. After what I assume was a long and productive life, it’s finally given up. It doesn’t spin anymore, so there’s no real washing going on. With no way to get my clothes to a laundromat (because I’m NOT taking them on the bus), I’m hand washing my clothes in a bucket. Luckily my free, hand-me-down dryer from yet another coworker is still going strong, so the neighbors don’t have to see my unmentionables hanging out on my back patio to dry.

So I figure, while I’m embracing this forced hippie life, why not dive in even further. Let's take up canning! Because obviously, I needed a new hobby. (Right.) Now trust me, I had no interest in canning. At all. The thought had never even crossed my mind. But then I made my own barbecue sauce. And then Boyfriend raved so much about it, he wanted to give some to his brother and coworker for them to try.

It’s one thing to make a batch and put it in my fridge to use. I have a very high tolerance for expiration dates (I mean, those are really just suggestions, right? As long as it smells fine..), and if I make myself sick, well it’s my own fault for being stupid. And it's fine to give it to Boyfriend who used it on nearly everything almost immediately. It’s a completely different thing to give it to someone else who may or may not use it in a timely manner. And I don’t want to kill anyone with spoiled food. So I started Googling how to can homemade barbecue sauce. And found out just how easy it really is. Boiling water, a big pot, and some Mason jars. That’s really about all you need. Obviously there’s a bit more to it than that, but if you’ve got those, you’re nearly ready to can!

After my first BBQ attempt, I was hooked. I wanted to can everything in sight! With my aversion of all things veggie, the next obvious step was to make jam. Lots of jam. Blackberry, strawberry, cherry.. Jam, jam, jam! And it’s all so easy! I may never, ever buy jam at the store again. At this very moment, I have 4 different types of hanging out in my pantry. Which is perfect, since I'm living on a PB&J budget with my hippie ways.

Making and canning jam isn’t as scary as it seems. I went from thinking about canning, to reading books about canning, to actually canning my own jam in the course of an afternoon. 1 afternoon! The next morning I had toast and jam for breakfast. My own jam. That I made. Jam that spread just like Smuckers. And tasted just as good! If I can figure it out in my tiny little kitchen (and win a 1st place Blue Ribbon at the Ohio State Fair for my first attempt at Cherry Jam!), I have all the faith that you can too.

 

I wish I could go into all the details and specifics of the canning process for you, but honestly, I don’t really know them all. Which is why I haven’t progressed much past jam. (And because of that whole veggie aversion thing.) I will say that it’s very important to know the difference between water bath processing and pressure canning, and which you should use for your creations. Water bath processing is simply boiling the jars in water for a period of time. This method of processing is fine for fruit based products, such as jam, because the majority of fruit is high in acidity, which bacteria generally don’t like to hang out in. Boiling the jars will kill off what bacteria might still be hanging around. Pressure canning requires special equipment that uses pressure (obviously) to heat the jars to a temperature higher than boiling. Unlike fruit, veggies are generally low in acidity, which makes them perfect playgrounds for all kinds of yuckies that can make you sick. To kill the bacteria and prevent spoilage, you need heat that’s well above temperatures that boiling alone can reach, which is where the pressure canner comes in. There’s a bit more to canning than that, so I definitely recommend doing a little research before diving headfirst into it.

If you’re into the book reading thing, I highly recommend Canning & Preserving with Ashley English. This is the one I read nearly cover to cover before I started. It’s easy to read and understand, especially that science-y part about the pH levels (high vs low acidity). And of the 6 books I got from the library on canning, this is the one I liked the most. There’s also the Ball Complete Book of Home Preserving, which is written by the experts of all things canning, so you know they know what they’re talking about. If you’re more into the web surfing thing, check out the Ball website for quick reference on the basics of canning, as well as tons of recipes to get you started. So what are you waiting for? Go forth and jam!