Gingered Blueberry Nectarine

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I went blueberry picking with my mom again this year and still have some berries to use up….about 6 quarts of frozen berries. When we went shopping the other weekend at Walmart they had the most beautiful nectarines…big and round and plump as your palm. Not those little walnut sized ones we get alot of the time. Their color was a deep red/orange with a deep yellow mixed with it. I got them home and decided they needed to go into a jar with the blueberries. All that was left was choosing a spice to flavor it with. Vanilla seemed kind of tame and I didn’t want a citrus, and I don’t have any lovely chillies….so I went with ginger. After all I have grated frozen cubes plus lovely candied bits from The Ginger People.
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Pomegranate Raspberry Thyme Jam

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I’m sorting through my files and pictures on my computer, to figure out which recipes have a full compliment of pictures and which could use a bit of help. Most of them still only have a picture of the ingredients, before they boil, after they boil and then in the jars though. I need to convince my husband to help me out or teach my mom how to take pictures with the phone or something…seriously.
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Pimp My Preserves Entries

Well Preserved is hosting their second Pimp My Preserves contest. Since I am trying to find more ways to interact and force myself to get stuff done, plus I am crafty through and through, I decided I would enter with a couple themed preserves and matching decorations.
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Strawberry Blackout Jam

While browsing my favorite preserving blogs I noticed a link to a 3 Day Strawberry Jam recipe from which was illustrated with a picture that can only be called food porn. The scoop of jam shown is a deep red color, looks silky and shiny and can only be thought to taste unbelievable to match the image.

Scott gleaned the idea from another blog, who pulled together her recipe from three other sources. Which makes my take on the recipe fourth hand at best. You can always follow the links through the recipes to unravel the concept though, I find it interesting reading.

This recipe does take three days, and thus will hog room in the fridge for a couple days. First with fresh berries, then with macerating berries, and finally with partially cooked berries. Its worth the effort, even if just to try it compared to a traditional strawberry jam. One of the finest caveats of this recipe is it lacks pectin, and thus with only the basics of fruit, sugar and acid you can make jam. No last minute run to the store required. Perfect for a long, lazy weekend project.
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Steph Chows Jam Exchange

Saw this posted and decided to bite the bullet and sign up. I already have two jars of stuff I can send but I figure I will feel the want to expand myself to make newer and more inventive products if I am trying to impress a random stranger.

Right now I am thinking either something blueberry or the strawberry using strawberry chocolate tea I have been thinking of doing for a fruit jam/jelly. And either pickled watermelon rind or Carla’s Bread&Butter pickles for a savory pickle.

Guess we’ll just have to see what else sticks out and inspires me before the mailing date.

If you’d like to sign up go here.
Signup is closed, watch for next years!