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Located in Middlefield, Ohio, the Miller family uses the same jam-making process the Amish community has used for generations. Frozen immediately after the fruit is picked, it is stored in commercial freezers until the Millers are ready to make their jams.
After the fruit is fully thawed, slowly, over three days, fruit pectin is added to aid in jelling the fruit, and the mixture is poured into a kettle where a measure of sugar is added. The fruit mix is hand-stirred while quickly heated to boiling and cooked for 2 minutes in a stainless steel container on gas-fired burners. The hot mixture is poured immediately into sterilized 1/2-pint and 1-pint jars and processed for 10 minutes in a boiling water bath to ensure all bacteria has been eradicated. The result is a thick, fruity, spread that smells and tastes very much like the fruit from which it is made.