Cooking to a Slow Jam

Sarah Nelson - Slow Fooder

Sometimes when you don’t know what to say, it’s best to fall back on the words of the iconic Beyonce: “I
don’t think you’re ready for this jelly.”

No, seriously.

Here’s the thing about me and slow food: I think it is great to be self-sufficient and know your way
around a kitchen, but it pays to be practical too. I mean it is well and good to know how to make, say,
pickled herring, but if you don’t ever want to eat pickled herring, the practicality of your know-how just
isn’t there.






That’s why I’m so excited about making jelly. I happen to be married to a man who goes through jelly
like it is sliced bread, but that’s another article.


There are a lot of people who want you to believe that making your own jelly is difficult and time-
consuming. Sure, you can do it…..as soon as you graduate from culinary school and take a 6 month
sabbatical from your job.

But here’s the truth, making jelly will only take about an hour of your life. Seriously. When the project is finished, you have the pride of having done it yourself, and if you bought from a local grower, you lived up to your new goal as a slow food locavore.

Now, many people will also tell you that freezing fruit is much easier than canning, and you know what? It is, but here’s the problem: I don’t reach into the freezer that often for my frozen fruit. I still have frozen blueberries lingering in there from two summers ago. If you are an avid baker or pie maker, freeze! But if you are more likely to make some toast and grab a jar of jelly out of the pantry, this recipe is for you!

Basic Berry Jam
Adapted from “The Busy Person’s Guide to Preserving Food” by Janet Chadwick

Ingredients:
3 parts crushed berries
2 parts sugar (in one cup increments)

(In other words, 9 cups of berries = 6 cups of sugar or 6 cups of berries = 4 cups
of sugar)

Wash the berries and then take them for a spin in your food processor until you
have a nice fruit smoothie consistency.

Combine this smoothie mixture with your sugar.

Bring to a boil stirring to dissolve sugar. Boil rapidly until thick – about 40
minutes. Stir occasionally to prevent scorching.

Remove from heat and skim off the foam that formed while boiling. (I like to set
this aside as a nice fresh ice cream topping for when I reward myself later!)

Pour into sterilized (think clean) canning jars leaving ¼ inch headspace at the
top. Wipe the rims of your jars before applying lids.

Place lidded jars in pre-heated canner. Process for 5 minutes once the water
returns to boiling.

When done processing, carefully remove jars and let cool.

When cool, check seals. (The little button should be down and won’t pop when
you press it.) Label. Store. Enjoy!

Remember, canning and freezing locally grown fruits is the best, most ecologically friendly way to enjoy your fruit in the winter season. When the grocery store containers of raspberries start winking at you in January, just think of the emissions-spewing planes, trains and 18 wheelers that it took to get them here from South America, then go home and open some jelly.

Happy eating!
Sarah