When people see my selection of preserves they usually comment on the 'different' flavour combinations I have available. They way I see it, so many other people have 'regular' jam available for sale. Sometimes they make it themselves but more often than not they have someone else do it for them and slap their label on it. That being said, many of the businesses that do this give their own produce to the canner to use. With so much competition on the market for selling jams and preserves, I have to be different. Jars aren't cheap and neither are kitchen rental rates. Combine those expenses with the actual cost of the food such as premium produce (frequently hand-picked), exclusively locally sourced, often organically grown and you can see why it's much more economical for folks to make it themselves.
For those who are DIY'ers, here is the recipe for Raspberry Anise Jam. It's a combination of sweet and tart with a hint of liquorice flavour that comes from crushed anise seeds. For those who appreciate the craft and taste of small-batch preserves but don't have the time to put up their own, send me an email for prices and shipping rates.
Raspberry Anise Jam
12 cups raspberries
2 tbsp calcium water (refer to directions with Pomona's Pectin)
2 tbsp lime juice
2 tbsp crushed anise seeds
3 cups organic cane sugar
6 tsp Pomona's Natural Pectin
- Combine cleaned berries with calcium water, lime juice, and anise seeds. Mash berries and bring to a boil.
- While berries are heating up, combine the pectin with the sugar.
- Once berries are boiling, stir in sugar/pectin and return to a boil, again. Boil for one minute and taste jam. Adjust sweetness and acidity to taste, if necessary.
- Pour into sterilized jars and process for 10 minutes in a hot water bath. Cool jars completely before storing.
Elgin County Rumpot
In the past I have prepared rumpots using only fruit I hand-picked, rumpots with berries only, rumpots with white rum, rumpots with dark rum, and sometimes just a small rumpot (a few berries at a time) for my own personal use. This year my rumpot is being prepared with only fruits sourced from Elgin County - no Niagara, no Leamington. I've used Sailor Jerry's Spiced Rum (my favourite) and each fruit is coming from a different farm. Again with the lack of heat this summer I am eagerly awaiting certain berries to ripen but no matter what this rumpot will tell a story come December.