A Little Bit of Jam

We just wrapped up our third and final PIDS on Saturday night (Polyface Intensive Discovery Seminars). For me, this concluded the third set of feeding sixty people three meals a day for two days! I learned a lot from this experience and am grateful for many things…

…but mostly grateful for someone else cooking for me.

After a very long day last week I came home to a lovely gift from a friend outside my door – complete with a jar of her homemade peach jam. It’s love and time and nature’s bounty all simmered down and packed into a jar.

Sometimes you just need a little bit of jam.

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About Brie Aronson

Brie Aronson came to Polyface from southern California. During college, she was diagnosed with food allergies and had to begin asking about the source of every single thing she put in her mouth. This led to an interest in all things food and she sought out a way to learn how it can be produced ethically and sustainably. Her desire is to help people shift their focus from counting calories, being intimidated by their kitchens, and being disconnected from the land to one that experiences the life-giving enjoyment of food. Having completed the internship in summer 2010, she now assists with the buying clubs and sales building, leads school tours of the farm, and will be the summer 2012 farm cook.

8 Responses to A Little Bit of Jam

  1. Marilyn Wilkie says:

    Oh my gosh. I can’t imagine cooking that many meals for that many people! Good for you, but you deserve a real break now. The jam looked excellent. I made peach jam last year, but we’re off of sugar this year (except some honey in my coffee). Enjoy some “me” time now. 🙂

    • Leilani says:


      I have been doing all of our jams and jellies with honey instead of sugar and they have turned out lovely. The original recipe was for Blueberry but mentioned it could be used for just about any fruit. I have used it for Blueberry, Peach, Pear and Grape so far. It also doesn’t use pectin.

      4lbs/roughly 11 cups fruit

      2 1/2 cup honey

      1 tbs lemon juice

      -Wash and prepare fruit as usual.

      -Mix fruit, lemon and honey and let sit for 2 hours.

      -Cook down over med-med/high boiling or around 30 minutes (stir often) until it sheets.

      – fill hot sterile jars as normal and process in water bath for 10 minutes.

      Your higher pectin content fruits will set up harder than your lower content of course. For me, the blueberry set up the hardest but none were what I would call runny.

  2. Leilani says:

    This kind of surprises are the best!

    Homemade bread with homemade preserves or honey is a delightful decadance for many people these days. But, if you live like we do and make it yourself it can be an everyday treat. It is sad that mainstream society is moving so fast that they have forgotten these things that were “normal” not so long ago. If a person is looking at fresh bread with homemade jam or a Twinkie, how many would still choose the Twinkie? Not many, I would venture to guess.

  3. Thank you for this sweet story. Yummy!

  4. As one of those people in the last seminar, I can tell you your efforts were appreciated and if you are ever in the Kamiah, Idaho area, stop by the farm and I will cook for you! Thank you, again!

  5. Laura says:

    Thank you for sharing the jam recipe! I’m getting some peaches next week and have plenty of honey right now so I’m excited to try this.
    Can you ladies recommend some good seasonal cookbooks? I’ve gone all my married life (24 yrs) fixing things like mac&chez and hamburger helper. My family doesn’t eat much fresh or from scratch foods and I can’t find many recipes that appeal to them.

    • Brie Aronson says:

      Hi Laura! I really like using Martha Stewart’s “Good Food Fast.” Everything’s listed by season, and although availability of ingredients will vary by climate, it’s a great book to start cooking in the seasonal direction with. (PS – pictures of EACH recipe too, which I love!)