As the last couple of days slip into July and we've yet to see nearly what we need of the rain this year, some summer crops are rushing to the table, their parched vegetation ready to drop seed and move onto a new year.
Blackberries are one of my favorite fruits. Oh, no, not the store bought variety, though they'll do in a pinch. I Love those prickly little devils you must work for with bleeding arms and juice stained toes. Wild blackberries are a California luxury at just about every creek, marsh and rampant waterway, and though water is actually short in supply out west, you can still find enough dark and supple little beauties for a perfect mid-summer pie, tart or pot-o-jam.
"
The ever domestic "Nurse Nichole" swung by recently with her families fabulous batch of jam for 2008. Rich and almost creamy (can't explain that one though?), it is possibly the best thing since sliced bread.
Nichole's canning expertise doesn't end on the prickly vine though! Along with this dark jar of velvet came a equally tantalizing jewel of a jar filled with fresh peach, another with rustic French strawberry preserves (soon to be served up at a certain ladies Tea amidst a local vineyard retreat), a jar of her famously spiced pickles and a mini jar of grape jelly, and yes it tastes just like Welch's (you can lick the lips of your childhood memories now).
Ti's the season folks so if canning has long been a dream of yours (or a past hobby), and you want the freshest bounty to pack your Christmas baskets come December, it is time to get on it!
Meloni's Blackberry Jam
10 cups freshly picked blackberries, crushed
1 packet powdered pectin
7 cups granulated sugar
In a large non-reactive pot, combine crushed berries and pectin. Stir constantly over high heat until bubbles form over the entire surface. Add sugar and bring back to a rapid boil for 2 minutes. Remove from heat and skim foam from surface. Fill sterilized jars, seal and process in a boiling water bath for five minutes.
Recent Comments