Canning Blackberry Jam

I finished up canning my first ever Blackberry Jam. I tried to make it once before but ended up with blackberry globs. This time I used and followed a solid recipe.

Having a good recipe (and following it) is key to making the jam. It seems that if you don’t have exactly the right elements in exactly the right quantities and blended in sequence and cooked for the appropriate amount of time then it won’t ‘set’ the way it needs to. If it sets wrong you end up with a watery mix that separates in the jar.

I started with 9 cups of berries that I pulled a few weeks back, smashing them with a potato masher and dumped into a large pot. I added 1 and 1/3 package of pectin mixed into 1/2 cup of sugar, 1/4 cup of bottled lemon juice, a teaspoon of butter. I brought this to a full boil and then added 6 and 1/2 cups of sugar and stirred constantly until it came to a full boil once again.

I was able to jar 8 1/2 half pint jars. 8 went into the canner for a hot water bath that lasted 10 minutes. The half jar went into the fridge.

Now most recipes don’t have either the lemon juice or the butter in them, but I think both are critical. The lemon increases the acidity of the berries enough to ensure that the berries, pectin and sugar mix together and set the way it’s supposed to. The teaspoon of butter keeps the blackberry ‘mash’ from foaming once it comes to a full boil.

A short while ago I tasted from the jar that went into the fridge; it tastes nothing, nothing like store bought blackberry jam. The best way I can describe it is to say that it tastes like real fruit….like real food!

Gotta run and clean up the kitchen before wifey finds the mess I’ve made.

Pesto Be Cranking

A few days ago I mentioned that I was going to try out a recipe I had for Pesto (write-up here). Well I did and I’ve got to tell you this is some great stuff. The garlic I pulled has not yet had time to cure so I used what we had earlier purchased in the super market.

Pesto is some great stuff and simple to make. Get a few basil plants in the ground, if you live in an apartment you can clear off a window sill and raise them there. Plenty of time left in the season to get some cranking.

I used:
-2 cups basil
-2 cloves of garlic
-1/2 cup Parmesan cheese
-1/4 cup pine nuts
-1/2 cup olive oil
-1/4 tsp of salt and 1/8 tsp of black pepper

If you’ve made some recently, and used a different recipe, let me know how it came out.

A Red Meat Kinda Guy, But. . . .

One of the great things about being retired is you really don’t have to focus on any one thing (unless that one thing involves power equipment or sharp, pointy objects), but rather you can sorta follow rabbits until you find something that grabs your attention and prompts you to action. Here is the ‘rabbit’ I followed a little earlier today:

As I looked at the pictures I posted of my garden I began wondering about how, and how often, I needed to harvest the basil. Via the magic of the intertubes and the many postings of kind folk knowledgeable in such things, I got the answers I was looking for. Several of the sites mentioned basil ‘pesto’. Pesto this, pesto that, best pesto recipe, etc. Intrigued, I followed that rabbit as well.

I’m 65 years old and feeling pretty blue about now cause there is this supposedly delightful condiment called pesto and I’ve never heard of the stuff. Is it a one off high-brow delicacy? Apparently not because of all of the down to earth folk and websites tout it’s ease of preparation and great taste. Here is one site that I found that not only talks about how to make it (which generated another rabbit to chase) but also how to use it. Well, the rabbit that was generated was the ingredient list for the pesto, the garlic in particular.

I’ve got a butt-load of garlic planted and really never gave much thought to how/when it was to be harvested. I figured that when I needed some I’d just go dig it up. I figured wrong according to folk purportedly knowledgeable is such things and need to remove about 80 or 90 head/plants of garlic. The balance, 30 plants or so, need another couple of weeks before they are ready. So up to the garden I go, dig out the garlic that’s ready, and then off to the barn to hang it in the framework I made for last years bush beans.

Now I’m a red meat kinda guy, but some of these pesto recipes sound pretty good to me. Given that you can make the stuff up and freeze it for up to a year (leaving the grated cheese out until it’s going to be used), I’m in. I’m done chasing rabbits for the day !