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A Christian & devoted Patriot, wife, soap maker, herbalist, formerly a homeschooler, baker, truck driver, and more. I was born in the South, but actually grew up around the Great Lakes. Both of my childhood families had big, lush gardens,& preserved everything they could for the winter. I carried that into my own life. But, change happens and for over a decade, it just wasn't an option. Now, retired in the Ozarks, on 29 heavily wooded acres of mostly ravines, our best crops are nearly inaccessible wild blackberries, rocks, wild herbs, and ticks. We're utilizing our burgeoning small-livestock collection, straw bales, raised beds, and containers to build soil, and a better, healthier life for ourselves and our beloved critters, who provide us with eggs, meat, milk, fiber, honey, beeswax, fertilizer, tick control, brush control, 'lawn' mowing, loads of entertainment, and even help turn the compost. 
Liv Smith wrote:
Timothy Norton wrote:
I'm kinda winging things in the kitchen at times.
Aren’t we all😁. Well, maybe some of us. I know there is a lot of winging it at my place. Both in the garden and in the kitchen.
I’m not sure which plate I’m using, maybe the smallest. It does gum up after a while, but by that time the pot I cook the sauce in it’s full and I’m ready to so something else, or take a break and come here on permies to pester people😁. Which is exactly what I’m doing now, while waiting for the sauce to cook down.
Tereza Okava wrote:I cook a persimmon "jam" (more like a compote) just enough to make it stable in the fridge for a week, so my husband can throw it into his oatmeal every morning. He gets up way too early and runs on autopilot, so he's not going to cut up a persimmon like I would, but he can put a plop of jam in.
In fact I make this year round with whatever fruit i have on hand. Right now I have a jar of slightly cooked mango, and when pickings are really slim I'll make a compote of dried dates or even raisins.
Matthew Nistico wrote:The only drawback is that I keep it frozen between fruiting seasons; I don't know that it is shelf stable like a jam with added sugar. Perhaps, but I doubt it and have never put it to the test.
Jam is shelf stable. Unpreserved fruit is not. Freezer space is usually at a premium, so preserving fruits in the form of ham, jelly, 'preserves', or pie filling allows the fruit to be enjoyed year 'round, without usurping freezer space from necessities like meats and veggies.
