“LA in a Jar” is a four-part series on preserving fruit at home throughout the seasons in Southern California, complete with helpful tips and guides on everything you need to know about how to make and use the fruit juice. fruit preserves, plus master recipes for iced fruit jams, apple butter, citrus marmalades and berry jellies.
Making jam is my way of relaxing. Others can get a massage, go hiking, or do yoga. I like to meditatively chop, and then lazily stir, the fruit in a large pot until it is thick and glossy like silk. I started making jam when I was a kid because I loved eating it. Whether it’s strawberry Smuckers, musk jelly from an artisan near my hometown in Mississippi, or apple butter or peach jam from that “country store” restaurant, my sweet tooth has demanded preservation. , so I aspire to learn to make them myself.
I have learned a lot about how to make preserves after years of cooking. I’ve made great preserves and really bad preserves – things that are too soft and things that are completely burnt at the bottom. I’ve read all the books on the subject and used their recipes to see how each approaches the art of mixing raw fruit, sugar, and lime juice into a delicious, flavorful fruit. can be preserved.
Preserving fruit may seem like a daunting task like baking bread but, you knew all about sourdough last year during the pandemic, so why not learn how to make the best ones to spread on? and see how much easier it is to make than bread? Whether it’s an iced fruit jam with lots of fruit, smooth and country apple butter stays in your kitchen a little longer than it does at the market.
In Los Angeles, we keep track of the seasons not by looking at the sky or the thermometer but by looking at the produce market stalls. From year to year, most products change so much and so quickly that you may be shopping at a whole new place after each visit to your neighborhood market. And whether you’re living here or visiting, you’ve definitely stopped by a farmers market to gasp and gawk at the amazing fruit and get more than you can afford, highly rated. Mesmerized by all its passionate aromas and beautiful colors. That’s where making preservatives comes into play. And it’s a California pastime that everyone, regardless of skill level or interest, should experience at least once in their lifetime.
To show you how easy it is for home cooks, we’ve created four issues highlighting different forms of fruit preservation – iced fruit jam in summer, apple butter in the fall, citrus jam in winter and berry jelly in late spring – complete the basic steps and tips to get the job done, but do not have All the extra information can make fruit preservation intimidating or boring.
My hope is to convince you that preserving is actually quite easy and fun, and low-preservation like cooking marinara sauce. The best part? You control the ingredients, which is important in homemade versions of store-bought products that are often filled with artificial sweeteners and extra fruit. I’ll tell you what equipment you need to make the preservative (I can practically guarantee you’ve got it all), how to make it without a recipe (you can memorize it) and the preservation you make will keep for a long time without leaving them can (the refrigerator is your friend!).
This is not a guidebook for professional business owners or anyone looking to sell their products. This is a simple guide for casual home cooks, curious marketers, fruit novices, and anyone else who just wants to learn a new, delicious, fun skill. and more rewarding than making your 100th loaf of sourdough.
https://www.latimes.com/food/story/2022-06-16/preserving-fruit-in-southern-california Everything you need to know about preserving fruit in Southern California