I haven't made it out to any strawberry patches here, but you're reminding me to call tomorrow to find out if there are any still available to pick this weekend. We have gumbo simmering on the stove right now, and my favorite strawberry jam recipe has also has thyme, but is honey sweetened instead of plain cane sugar. I love the honey, especially when local, because it inflects the jam with something more of the land than the strawberries get on their own. (I find strawberries awfully opportunistic, personally.) I would be grateful for a pot of yours.
Have you ever had ube jam? Granted, it’s not really “jam” in the ordinary sense as it’s not really the result of the reduction of fruit and sugar. It’s just another way that we Filipinos get to have that purple deliciousness - a milky, sweet, spreadable delight. (I don’t bother with trying to find something to spread it on - a few tablespoons straight from the jar, like Nutella, is a quick hit of joy.) And, really, southeast Asians have cornered the market on ways to use condensed milk, and this just another (Colorful) expression of that obsession.
A few years ago, my mom sent a jar of homemade jam from my small town in Mississippi to every Board member of the Inclusive Collective. I’ll never be able to top that gift!
My favorite jam is raspberry. My parents had a raspberry patch so I was never without. My mom used to give me a jar of my own as a Christmas gift. When my mom was older she switched to making freezer jam. I still have the last jar she gave me in my freezer. She passed 12 years ago. I don't plan to ever eat it. I just like to see it there. The way I like to eat it is on toast, made with a good quality bread, and a nice layer of butter under the jam. Now that is comfort food!
I eat raspberry jam the most though I am game for any unusual flavor. The only thing I don’t care for is orange marmalade, I never got why the orange peel was a good idea...I love jam on toast, occasionally on pancakes and always with peanut butter...the yummiest!
Thank you for your beautiful, thoughtful writing, Jeff. I look forward to hearing your perspective on things. And I love that it's on your own terms. Here's a tidbit from my story: My grandmother used to always pick loads of strawberries every June and make what seemed like infinite jars of freezer jelly. Everybody would get some to take home and just when we thought we had consumed the last of it for the year, out would come another jar. It was like the multiplication of the loaves and fishes. I never got her recipe, but have found some online that, when made properly, take me right back to the dead of winter in northern Ohio eating strawberry jelly on a thick piece of french bread. Now that I live in a city, strawberry picking isn't as convenient, but the neighbor's mulberry tree that hangs into our yard is. I froze this year's harvest and need to channel my grandmother's jam-making abilities to venture onto this new berry.
I have no jam stories, but I appreciate the call to specifically pray for courage in our leaders. It’s another action I’ll take instead of being sad about the decisions being made.
My grandparents, and now my parents, have a single grape vine so I grew up on grape jelly. When my grandma was alive, the grapes were always picked and made into jelly on Labor Day, regardless of if/when the grapes were ready. Labor Day was always jelly day. I helped with the grape picking when my parents moved to the farm.
My mom now does the juice making when the grapes are ready, which she always hopes is before school starts.
I ate peanut butter and jelly toast every morning while for first five years of acclimating to motherhood. I think it was my way of mothering myself through such a beautiful and exhausting time.
Now my youngest is seven and in the world of covid19, while I work from home, has learned to make her own toast. Each day, smearing a healthy amount of jelly-laden fingerprints are spread around the kitchen when I come down to make more tea.
There is nothing like the way that peanut butter and jelly melt together on a piece of warm toast.
My kids Grandma who passed away a couple of years ago, always made Strawberry Freezer Jam and they remember having it on English muffins. She taught me and now my kids are 30,29,24 and 20 and they come home looking for a jar in the freezer and have taken up the mantle of giving it a go themselves! Some traditions are worth keeping! BTW, your words give me peace. Thank you, Jeff!
I moved out of my mom's house 5 years ago this summer. Some friends from church took me in - an older couple named Bob and Karie. Karie had a gorgeous garden(she somehow made Idaho soil work for her -some people can) and she was so generous with her produce. Karie taught me all sorts of things that summer - how to put a leash on a june bug, how to make hollandaise sauce in the microwave(it's actually not bad in a pinch) and how to can cherries. Canning was an involved process - jam making felt even more so. But after I moved to Boise, I gave it another go with my best friend in her new kitchen and thought of Karie. The apricot jam we made turned our sour and runny, but I kept it(and ate it) for over a year. I have yet to attempt it again. I'll be sure to use your base if I do!
Gosh, Wes has such great music recommendations. I attempted blueberry jam a few years ago. It turned much more into a gel than a jam but it was fairly tasty and serve a purpose in itself. I appreciate your words and your heart (and recipes!) I so hope one day to spend more time with each of you.
I remember my grandmother making blackberry jam. She would pick the berries from the roadside, sometimes crossing over a large ditch with water to get the best berries. She would come home and get to work in her tiny, un-air conditioned kitchen. Thank goodness for the Oscillating fan! She did use a boiling water bath but placed melted wax over the top of the jam to seal the jar. The first few tasty bites sometimes had bits of broken wax if you weren’t lucky enough to pop out the wax circle in one piece.
Thanks for your posts. I grew up with a father who gardened and his motto was ‘if a little bit is good, than a lot is better’.
Neighbors would almost fun when dad paraded down the street handing out huge bags of produce! So your posts bring back fond memories.
I also really loved the quote, “a path will appear when enough people walk on it”. Such a beautiful statement! Enjoy your garden wonders. It is amazing that this cycle of garden life follows a pattern, something you can count on in these strange times.
I haven't made it out to any strawberry patches here, but you're reminding me to call tomorrow to find out if there are any still available to pick this weekend. We have gumbo simmering on the stove right now, and my favorite strawberry jam recipe has also has thyme, but is honey sweetened instead of plain cane sugar. I love the honey, especially when local, because it inflects the jam with something more of the land than the strawberries get on their own. (I find strawberries awfully opportunistic, personally.) I would be grateful for a pot of yours.
Joan of Arc ate quince jam before battle as she believed it gave her courage. Appropriate to this letter, yes?
This makes me want to make strawberry freezer jam with my little girls again. ❤️
Have you ever had ube jam? Granted, it’s not really “jam” in the ordinary sense as it’s not really the result of the reduction of fruit and sugar. It’s just another way that we Filipinos get to have that purple deliciousness - a milky, sweet, spreadable delight. (I don’t bother with trying to find something to spread it on - a few tablespoons straight from the jar, like Nutella, is a quick hit of joy.) And, really, southeast Asians have cornered the market on ways to use condensed milk, and this just another (Colorful) expression of that obsession.
https://www.kawalingpinoy.com/halayang-ube/
A few years ago, my mom sent a jar of homemade jam from my small town in Mississippi to every Board member of the Inclusive Collective. I’ll never be able to top that gift!
My favorite jam is raspberry. My parents had a raspberry patch so I was never without. My mom used to give me a jar of my own as a Christmas gift. When my mom was older she switched to making freezer jam. I still have the last jar she gave me in my freezer. She passed 12 years ago. I don't plan to ever eat it. I just like to see it there. The way I like to eat it is on toast, made with a good quality bread, and a nice layer of butter under the jam. Now that is comfort food!
Can you email me your address (jeff@byjeffchu.com)? Tristan drew your name out of the bowl, and I will send you a jar of jam!
Jam is (finally) on its way to you. Apologies for the long delay!
I eat raspberry jam the most though I am game for any unusual flavor. The only thing I don’t care for is orange marmalade, I never got why the orange peel was a good idea...I love jam on toast, occasionally on pancakes and always with peanut butter...the yummiest!
Thank you for your beautiful, thoughtful writing, Jeff. I look forward to hearing your perspective on things. And I love that it's on your own terms. Here's a tidbit from my story: My grandmother used to always pick loads of strawberries every June and make what seemed like infinite jars of freezer jelly. Everybody would get some to take home and just when we thought we had consumed the last of it for the year, out would come another jar. It was like the multiplication of the loaves and fishes. I never got her recipe, but have found some online that, when made properly, take me right back to the dead of winter in northern Ohio eating strawberry jelly on a thick piece of french bread. Now that I live in a city, strawberry picking isn't as convenient, but the neighbor's mulberry tree that hangs into our yard is. I froze this year's harvest and need to channel my grandmother's jam-making abilities to venture onto this new berry.
I have no jam stories, but I appreciate the call to specifically pray for courage in our leaders. It’s another action I’ll take instead of being sad about the decisions being made.
Can you email me your address (jeff@byjeffchu.com)? Tristan drew your name out of the bowl, and I will send you a jar of jam!
Thrilled!!
I just put the jam in the mail today. So sorry it has taken me so long to get to the post office!
My grandparents, and now my parents, have a single grape vine so I grew up on grape jelly. When my grandma was alive, the grapes were always picked and made into jelly on Labor Day, regardless of if/when the grapes were ready. Labor Day was always jelly day. I helped with the grape picking when my parents moved to the farm.
My mom now does the juice making when the grapes are ready, which she always hopes is before school starts.
I ate peanut butter and jelly toast every morning while for first five years of acclimating to motherhood. I think it was my way of mothering myself through such a beautiful and exhausting time.
Now my youngest is seven and in the world of covid19, while I work from home, has learned to make her own toast. Each day, smearing a healthy amount of jelly-laden fingerprints are spread around the kitchen when I come down to make more tea.
There is nothing like the way that peanut butter and jelly melt together on a piece of warm toast.
♥️ Jam always remind me of early morning jelly toast and coffee with my Grandma. She taught me so much. Praying for the people of Hong Kong.
My kids Grandma who passed away a couple of years ago, always made Strawberry Freezer Jam and they remember having it on English muffins. She taught me and now my kids are 30,29,24 and 20 and they come home looking for a jar in the freezer and have taken up the mantle of giving it a go themselves! Some traditions are worth keeping! BTW, your words give me peace. Thank you, Jeff!
I moved out of my mom's house 5 years ago this summer. Some friends from church took me in - an older couple named Bob and Karie. Karie had a gorgeous garden(she somehow made Idaho soil work for her -some people can) and she was so generous with her produce. Karie taught me all sorts of things that summer - how to put a leash on a june bug, how to make hollandaise sauce in the microwave(it's actually not bad in a pinch) and how to can cherries. Canning was an involved process - jam making felt even more so. But after I moved to Boise, I gave it another go with my best friend in her new kitchen and thought of Karie. The apricot jam we made turned our sour and runny, but I kept it(and ate it) for over a year. I have yet to attempt it again. I'll be sure to use your base if I do!
Gosh, Wes has such great music recommendations. I attempted blueberry jam a few years ago. It turned much more into a gel than a jam but it was fairly tasty and serve a purpose in itself. I appreciate your words and your heart (and recipes!) I so hope one day to spend more time with each of you.
I remember my grandmother making blackberry jam. She would pick the berries from the roadside, sometimes crossing over a large ditch with water to get the best berries. She would come home and get to work in her tiny, un-air conditioned kitchen. Thank goodness for the Oscillating fan! She did use a boiling water bath but placed melted wax over the top of the jam to seal the jar. The first few tasty bites sometimes had bits of broken wax if you weren’t lucky enough to pop out the wax circle in one piece.
Thanks for your posts. I grew up with a father who gardened and his motto was ‘if a little bit is good, than a lot is better’.
Neighbors would almost fun when dad paraded down the street handing out huge bags of produce! So your posts bring back fond memories.
I also really loved the quote, “a path will appear when enough people walk on it”. Such a beautiful statement! Enjoy your garden wonders. It is amazing that this cycle of garden life follows a pattern, something you can count on in these strange times.