Not yet, but now that I found a source of bitter oranges, I’m thinking about trying to make bitter orange jam myself next winter.

Haven’t done it in a while tbh, but jams are epic and are easy to do right. Then I made a Chutney and… Well, good chutneys are much harder to come by locally so, it was mostly chutneys afterwards!

Toe

I also make jam, and I also get my supplies from pick-your-own places! I currently have a bag of strawberries and a bag of blueberries that I’ve picked in my freezer waiting to be converted.
Over the years I’ve done those two, along with plum, raspberry, pawpaw, cranberry, blackberry, pomegranate, and mixed berry. I’ve tried and failed at grape, but that was mainly because I didn’t boil it down enough to actually become a jam.
My favorite I think was the pomegranate, though that was so much work I’ll probably never do it again.

Last week, we made our annual batch of cherry preserve. We make a 3:1 fruit to sugar version, which keeps for a year in the basement fridge. And we just had the last jar open from the old run.

There was a special offer on cherries in a supermarket nearby (3.90€/kg), so we bought about six kilogram and a liter of cherry juice. Of the whole batch, only one cherry was bad. I’ve seen way worse.

Way smaller operation than one I’ve once seen on YT. As in “Usually we make 200 jars a year, but this year, we are making 500 to have giveaways for our daughters wedding” (or something like that). That was farmhouse turned factory operation level.

I grew up with a raspberry patch in the backyard, and still make jelly every year (my colon doesn’t enjoy the seeds, hence jelly over jam).

I was also gifted a large bag of wild plums this week. They’re not very good for eating (small and mostly pits, very different from domesticated plums) that I will probably make some sort of preserves from!

I’m a guy and I make small batch jam experiments. My son also makes jam. I have a friend who is into homebrewing and making jam. There are dozens of us!

Made mango, and peach+ginger last year. Last Winter, made a batch of bitter marmalade, with Seville oranges and grapefruit. Going to start an apricot+crystallized ginger soon.

That raspberry looks great!

Strawberry forever. Probably because it was a childhood comfort staple.

Mango is also great when you can buy them by the caseload in peak season.

Also tomato jam! It’s not the usual thing you’d spread on a piece of toast by itself, but as an addition to something like a grilled cheese sandwich it’s absolutely delicious. Like ketchup got all dressed up for a fancy night out.

I love peaches, and a couple years ago bought an entire crate …… but then lost motivation. I like the idea, but am not quite in on the reality

Not jam, but I have a pear tree in my yard. I chop them up & boil them in a sugar syrup for a few hours & then put them in mason jars, so I have diced pears for a few weeks in the fall. They’re tasty, although if I’m honest, not quite as good as the canned pears you’d get in a store. But there’s a certain fun factor to pretending I’m living off the land.

Apricot or spicy apricot are my favorite. Red plum, pomegranate, or strawberry blueberry are up there too.

I do love making lemon curd. Proper thick buttery stuff. Not the dayglow yelly looking stuff that you see in shops.

Homemade LC os 100% better

I’ve considered it but never actually done it. Nice work, looks superb.

Nah. I don’t eat sugar, and I prefer whole fruit.