September 2013 – #7
It’s fascinating what people do with jam! How about community service? If you’ve thought about turning your interest in local food and your jam-making skills into a socially beneficial project – Read On!
Jammin’ For the Hungry . . .
was started and is coordinated by Sara Power, in Corvallis, Oregon. She says: “We make top of the line jams, jellies, and syrups and donate them to our local food banks.
I was thrilled to discover Pomona’s Pectin because it cut our sugar costs dramatically, and makes a healthier product. It is also less expensive for us to buy in bulk.”Sara Power prepares a
jar of wild blackberry jam.Jammin’ for the Hungry celebrates 5 years on September 20. They will have canned jar #12,000.
Sara says, “It’s hard to believe that when I started I thought 300 jars was optimistic!
They produce the jam in their church’s kitchen most Monday nights for 2 to 3 hours. In addition to the regular volunteers, students from a sustainability class at Oregon State University help out — usually 4 to 6 new students each week. Sara says: “The students are discovering how easy it is to make great jam, and also how great it tastes when it is mostly fruit with just a little bit of sugar.”
Click here for tips on starting your own Jammin’ for the Hungry Project.
League of Urban Canners . . .
An economically independent urban food production cooperative. Keeping fruit off the street and safely in jars, where it belongs!
In the spring of 2012, owners of fruit trees throughout Cambridge and Somerville, Massachusetts, began receiving flyers reading: “Got Fruit? Want Jam?”
Distributed by a start-up food co-op called the League of Urban Canners (LUrC), the flyers offered tree owners the chance to have their unwanted fruit turned into preserves at no cost. By the end of its first season, LUrC had harvested and canned over two tons of fruit.In addition to making jam, members of the co-op have also made sweet and hard cider, apple and pear sauce, vinegar, chutney, and fruit leathers. Whatever product they make, roughly 10 percent of it goes back to the tree owners, 20 percent goes to the harvesters, and 70 percent goes to the canners.“Harvesting fruit from neighborhood trees is a great way to meet people in your community,” says LUrC member Matthew Schreiner. LuRC Founder Sam Christy points out other benefits of the LUrC model. “LUrC is about learning to work together and share responsibility for food production in our city,”
Christy says. According to Christy, LUrC provides many additional services for the harvest sites, including pest management and pruning to improve production.Want to start a harvesting and canning cooperative in your own city? It’s easy.
As a cooperative organization, LUrC has no staff and very little overhead. All that’s needed is some flyers and the courage to knock on a few doors.More than 200 people have harvested and canned with LUrC since its founding last year.
Today, LUrC has its own harvesting tools and a custom database that keeps track of fruit trees, harvests, and canning sessions.LUrC is happy to share its knowledge and resources with anyone interested in starting a harvesting co-op in their own city.
For more information, visit LUrC’s Facebook page here
or contact the group directly at firstname.lastname@example.org
Above Left is Zach in the cherry tree, using his climbing gear to get up high.
Above Right is Sylvia plucking cherries by hand, pinching and twisting to avoid damaging the fruit spur so it can bear fruit again next year.
Left is Angela with the first mulberry harvest.
Did You Know?
You can make Canned Pie Filling with Pomona’s Pectin!
We’ve received so many requests for canned pie filling recipes using Pomona’s. Unfortunately, we are not expert pie makers, but some of our Pomona’s customers are, and they’ve helped us come up with recipes that work. You’ll find an Apple Pie Filling recipe here
; a Cardamom Peach Pie Filling recipe here
; and a Blueberry Pie Filling recipe here
.The Cardamom Peach Pie recipe was created and contributed by Pomona’s user Ashley Baugh
. Thanks so much Ashley!If you’re a pie maker and these recipes inspire you to create a pie filling recipe — email it to email@example.com and we’ll be happy to share and give you credit.
Puts the Spotlight on a
Pomona’s Jam Maker
Renee Joslyn, Freakin’ Flamingo jams
Tickle Your Tastebuds Pink!
Renee Joslyn, who created Freakin’ Flamingo jams, lives and makes jam in South Miami, Florida. She says of her jams, “Some people paint and some people sculpt, but I play with my food. That’s my niche. You don’t come to Freakin’ Flamingo (the name should be your first clue!) for anything ordinary or normal.” (Get her recipe for Blue Sunshine Jam below.)
Renee says she talked about making jam for so long, that her husband finally put together a “kit” (canning kettle, jar lifter, canning funnel, fancy lid rack, etc.) and gave it to her for her birthday in December 2009.
She made her first jam (a marmalade) in January 2010, as part of the “Can Jam” challenge. About 100 people signed up – from all over the world – to make a jam or pickle every month with a seasonal ingredient that was pre-chosen.
Hooked From the Start
After reading and studying everything she could about jam making, Renee started playing with different fruits, herbs, and alcohol, originally inspired by others’ recipes. She discovered she had a knack for making unusual combinations, and that her tropical and Latin inspirations were unique.
Renee says, “When people began telling me that I should sell them (and my husband began to object to the pantry being filled with jam instead of food), I decided to test the waters at a farmers market near my house. I found that even total strangers were intrigued and delighted by the unusual combinations – even inspired to play with my jams in ways that had nothing to do with breakfast! I started the business officially in 2011.”
Although she didn’t start out with Pomona’s, once Renee discovered it, she never went back. She now uses Pomona’s exclusively and when she teaches the occasional canning class, she tells her students why it’s superior.
Want to Start a Jam-Making Business?
Click here for Renee’s advice.
If you’d like to try one of Renee’s combinations, you’ll find her recipe for Blue Sunshine Jam here. She is also sharing her recipe for Jam Muffins here.
Renee and Freakin’ Flamingo have both a website and a Facebook page. You can order her unique and freakin’ jams online.
Pomona’s Jam Manufacturers: If you’d like to be in the Jam (S)pot, email firstname.lastname@example.org,
If you’re interested in learning more about the benefits of a vegan diet and looking for easy, tasty recipes, try this new e-book written and self-published by Joanne Mumola Williams. It includes a chapter of jam recipes using Pomona’s Pectin. You can read more about the book and get a taste of Joanne’s recipes on her blog, Foods for Long Life.
Virtual Vegan Potluck — You’re Invited!
Have you attended the Virtual Vegan Potluck yet? The 4th potluck will be held on November 16. Each potluck brings you a vast array of delectable vegan dishes to choose from. And Pomona’s is a proud sponsor. Click on the link above to learn more.
Pomona’s Preserving Book & Pectin & Recipe “Give Away”
Enter the Give Away plus get the recipe for Sunrise Marmalade (pictured above) here. Give Away is open to residents of the U.S. and Canada.
Here is what Allison says about Sunrise Marmalade: “I’m a huge fan of carrot cake, and if it’s possible to have a marmalade version of that delectable dessert, this is it.”
Read Allison’s September Guest Blog Post and get her new recipe for Seedless Blackberry Jam here.
Preserving with Pomona’s Pectin is available in bookstores everywhere as well as online at Amazon or Barnes & Noble. Find additional online sellers or independent brick & mortar stores here.
the Jamline . . .
Rrrrring! goes the telephone. “Help!” says the caller — “I have condensation on the inside of my jars after removing them from the water-bath canner. What did I do wrong and is my jam safe to eat?“
You didn’t do anything wrong and yes, your jam is safe to eat. Sometimes condensation happens, but you don’t need to worry about it because the water in the jar has been sterilized during the water bath. So no mold or bacteria should be able to grow in the jar.
It is, however, always a good practice to examine a jar when you take it off the shelf, before you eat it.
First, be sure that you “pop a seal.” A jar that was safely sealed a few months ago can lose its seal on the shelf, although this rarely happens. Then look for identifiable fuzzy mold, a moldy smell, or a fermented (alcoholic) smell. If any of these are present, throw the jar away. It’s not a good idea to eat moldy jam or scrape the mold off and eat what’s below it.
An open jar of low-sweetener jam or jelly can be expected to last about 3 weeks in the refrigerator.
|We’re Going on VACATION!!!!
Yes, all 3 of us
are taking a week off, from September 28 through October 6.What does this mean to you?????
No online orders
will be filled that week. No Jamline calls
will be taken that week. No website or Facebook comments
will be answered that week. Yes, a real vacation. Please get your orders and your questions in by September 26, or wait until October 7.
We now have a Store Locator on our website with 2,500 stores across the U.S. and Canada that carry Pomona’s. Just type in your zip code, postal code, or city and state or province and Voila! you will know right where to go to get your next box of Pomona’s Pectin.
You’ll find the Store Locator here.
No store near you? Feel free to email us information about a store you think would be interested in carrying Pomona’s, and we’ll call them up: email@example.com.
Many new recipes have been added to the website recently. Here are a few:
Merry Mulled Merlot Jam
Special Plum Jam
Any Kind of Jam & Oatmeal Bars
Prickly Pear Cactus Jelly
Cranberry Season is approaching. Buy an extra cranberry bag or two and freeze. That way you’ll have fresh/frozen cranberries to add to jam recipes all year round.
Seven Springs, Pennsylvania hosts the Mother Earth News Fair, Sept. 20 to 22, featuring workshops, speakers, exhibits, and lots of books for sale — including Preserving with Pomona’s Pectin. You’ll find the book at our publisher’s table — Fair Winds Press. If you’re in the area and looking for a good time, stop by and say hi.
Pomona’s is a small, family-owned and run enterprise. Three of us do it all (Connie Sumberg, Mary Lou Sumberg, and Paul Rooney), along with our wonderful packaging and fulflillment partner in Denver, CO, Western Innovations and our talented website partner, Jeremy Jones.
We Love Your Feedback!
Let us know what you think of Jam Notes. Email firstname.lastname@example.org and Happy Jamming!
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All rights reserved.