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Let's face it, many of us living in the urban jungle can't break away from the modern city centers and its conveniences to move out to the rural, green acres, buy land, and begin a commercial-scale farming production.
What we can do, however, is pull community resources together to utilize small-scale gardening practices that help us become more resilient and reliant on a household/community level. Whether it's in your backyard, your neighbor's (with permission, of course), or down the lane at the community gardens, families can have fun growing fresh food for their family right in the city or suburb. Patio gardens are excellent for apartment-dwellers, and they are extremely low maintenance! All you need to do is Water It With Love!!
Don't have a greenthumb? That's okay! Maybe you'd like to start but don't know where or how...
It's okay! As they say, baby steps are still movement! We love sharing our knowledge on how-to's, so stay tuned to our blog posts. With over 40 years of experience in food and herb production between Gayle and Eric, we'll provide great tips on when to plant, how to plant, what tools work best for diy projects, how to preserve the harvest, garden-to-table recipes, and more! Find us on Instagram @WateritWithLove for more frequent shares and videos from the garden!
Mashed-Fruit Jam Recipe
Small-batch jam recipe with organic mashed fruit
A friend calls yesterday and says, "Quick, can I stop by to give you some organic, locally grown plums that were gifted to me?" She had more than she could ever use and wanted to share the abundance. Super ripe, super delicious plums... so of course I had to make a jam!!
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To make mashed-fruit jam:
2 cups of fresh fruit, cut into chunks and pits removed
1 tsp. lemon juice
1/2 cup raw sugar (honey or sugar replacements work, too)
1 tsp pectin (pamona's universal pectin is the brand I use)
1 tsp. calcium water that is packaged with the pectin. This helps activate the pectin, but may not be necessary for quick jam if you don't have it in your pantry.
Set aside 3-4 clean (sterile), small glass jars and lids. Have a blender/processor ready for any thick-skinned fruit that might need extra blending (think apples, plums).
In a medium sauce pan on medium-low heat, add fruit, lemon juice, and calcium water. Mash and cook for 5-7 minutes; stirring frequently. While that is cooking, mix sugar and pectin together.
(If the fruit needs extra blending, this is the time to pull the mixer forward and use it. The vita-mix works great for hot foods. Once blended to desired consistency, pour back into the sauce pan and bring back to a boil.)
Now, the mashed fruit should be tender and... well, mashed. Add the sugar-pectin mix and stir vigorously for 1-2 minutes while the jam returns to a boil. Once boiling, remove from heat.
Pour jam into sterile jars 1/4" to the top, wipe the rims clean, then tighten lids. If canning, boil submerged in water for 10 mins. (Add 1 min. for every 1000 ft elevation change) Remove from water and allow to cool. Check the seal. Then, store until you can't resist eating it any longer.
If you don't want to boil jars, place cooled jars in the fridge and use within 3 weeks.
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