July 14, 2011

Tip of the day—Don’t waste that jam!

As I was making blueberry jam this morning, I thought of a tip that some of you might not know.  Jam recipes usually call for you to skim off any froth or foam that has developed in the process of hard boiling the jam.  This is mainly so your jam is a clear gel and so that it looks pretty.  The froth is still edible, though.  I usually skim it in a bowl to use for a taste test when the jars are processing. 

Also, if you have a little jam left in the bowl, not quite enough for a full jar to process—scoop it into a jar and pop it into the fridge. It is still edible, even though it has not been processed to be shelf stable. 

Have a jar overflow when cooking?  You have a few choices there.  You can put it in another jar and reprocess it.  Or you can store it in the refrigerator and use it in the next few weeks. If it is something like tomatoes or green beans, you can decant it into another container and pop it in the freezer. 

Just don’t throw it out! 

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