If you’ve never made jam, I would recommend trying this recipe. It’s easy and fun. I love that this recipe uses Granny Smith Apples as a natural source of pectin. This recipe was a great example of something being so much easier than I expected. The most challenging part determining when the jam had cooked long enough.
This week's SMS recipe is Plum Raspberry Preserves. Thanks to Margot of Effort To Deliciousness for choosing this week's recipe. Margot has a feature on her blog, she gives every recipe an Effort to Delicousness ratio. You can see all of the other SMS gals preserves here.
I love the bottle of preserves with the cookbook collection! I was also pleasantly surprised with how simple preserves are to make. I wish I had made that flavor while strawberries and rhubarb were in season.
ReplyDeleteYour preserves look great! Strawberry Rhubarb sounds delicious. I was a little hesitant about making preserves too...but I loved it. Will definitely be preserving again! Hoping to take on canning next time.
ReplyDeleteYour preserves look great! Glad to know this was easier than you expected!
ReplyDeleteYour preserves look super yummy. I wish I would have been able to cook along with you guys this week. I will have to give it a try as I love preserves =)
ReplyDeleteYummy jam! I also considered canning this for a split second but quickly moved on. I'm not that brave!
ReplyDeleteLooks delicious! Nice combo of flavors! You have some fun cookbooks :)
ReplyDeleteYum! I'm glad you have it a go too! Great jam!
ReplyDeleteLooks delicious Julie. I need to conquer my fear of jam making.
ReplyDeleteI, for some reason, am so super scared of making jam! I'm so impressed with your results, though. This looks delicious! I want it slathered on a piece of toast!
ReplyDeleteI'm all for freezer jams, but I'm with you on not wanting to can.
ReplyDeleteIt seems like this recipe went pretty well across the board, and it definitely looks great. I think this one is going on my short list to make when I get back to my kitchen =)
ReplyDeleteJam scares me too! Thanks for making it sound less intimidating.
ReplyDeleteThe preserves look wonderful! It's always great to discover you can make something you were a bit afraid of.
ReplyDeleteFreezer Jam is the way to go, though with your jar, one wouldn't now you hadn't canned it!
ReplyDeleteKudos on baking ahead - I'm always rushing around at the last minute trying to get the recipe done and posted :) Your preserves look wonderful. This recipe really is a cinch, I don't think you can go wrong!
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