Blackberry-Strawberry Balsamic Jam

The debate as to whether title this post Blackberry-Strawberry Balsamic Jam or Christmas in July raged on in my mind for hours I assure you.  "I've been having a year", or polite speak for I'm completely over "everything" and can we please move on already.  I'm hoping it's a case of riding out the bad in order to truly appreciate the good.  The weather here goes from tolerable to "welcome to the eternal inferno" in a matter of seconds it seems and I've been struggling to find my get up and go (because it got up and went ages ago).  The fruit orchards that surround the area I live have little tolerance for my journey to "find" myself.  Don't worry though, that fruit got a heated surprise: a bubbling cauldron of sugar and aged balsamic vinegar, bwuahaha.  (Wow, I really need to get a life or a therapist, not sure which?)

Probably the therapist, since I picked a 106-degree day to spend perched in front of the stove stirring pots of jam.  I always start out thinking, oh a couple jars should do me and before I know it I have three cases of jam staring at me and a few days missing.  I added some jars of Peach, Nectarine, Satsuma Plum, Blackberry-White Pepper, and Strawberry to the line-up for good measure.  Then I got to thinking about it, I made way more than I need for the year so I guess it's time to pawn some of this bounty off on kindly folks.  Then I got to thinking well the weather did drop down to a pleasant 102; might as well fire up the oven and bake cookies to send to the kindly jam recipients.  Poof, I think we now have Christmas in July.  (Poof, internal memo to sign up for that brain transplant when they become available straight away because mine is on the fritz these days!)

Strawberry-Blackberry Balsamic Jam
1 pound strawberries, hulled and cut in half
1 pound blackberries
16 ounces sugar
3 ounces balsamic vinegar
1 tablespoon low-sugar powdered pectin (optional)

Add the strawberries, blackberries, sugar, and vinegar to a 4-quart saucepan; bring to a boil on medium-high heat.  Add the pectin at this point if using.  Turn the heat down a little if it is boiling over or scorching.  Boil and stir the jam for 15 minutes if using pectin, for 20-25 if not using pectin.  I usually prefer a looser setting jam so I forgo it, but it's up to you.  Skim the top of the jam for any "jam scum" as I like to affectionately call it (whitish foam also works) before placing in jars if you want a cleaner finished product.

Sterilize (3) 8-ounce glass jars and bands.  Also have on hand (3) jar lid seals.  Place the hot jam into the clean jars; wipe rims with a clean towel, place lids and bands on and process in a hot water bath for 10 minutes.  The unopened jars will last for up to one year if stored in a cool dark place.  For more detailed processing instructions you may find this post helpful Apricot and Garam Masala Jam. It you plan on eating all the jam within a few weeks, you can skip hot water processing and store it in the fridge.

There is something quite therapeutic about rolling out cookie dough, I find it hard to even explain.  Recipe for the chocolate crinkles if you so desire, these never fail to bring smiles.

There is something even more therapeutic about scarfing down a Peanut Butter and Blackberry-Strawberry Balsamic Jam, Oatmeal Shortbread Sandwich that is even harder to explain.  Actually I don't think I can ever eat a PB&J on bread again and ever look at it the same way again.   Funny how life changes us, for the better I hope. 

Enjoy,

Gina

Thomcord Grape Jam

If you spot Thomcord grapes in your local market do not doubt; throw them in your cart and proceed to the checkout stand immediately.

Consider making jam with them and you will have just made a superior decision and one you should not doubt.

Thomcord Grape Jam

2 pounds Thomcord grapes

10 1/2 ounces granulated sugar 

1 1/2 ounces lemon juice  

1 tablespoon low-sugar powdered pectin 

Note:  The ingredients for this recipe are weighted measurements with a food scale.

Combine the stemmed grapes, sugar, and lemon juice in a large saucepan and bring to a boil over medium high heat.  Let the jam boil and I do mean boil, it may look violent but do not doubt this is what you want your jam to do.  Let it boil in this same manner for 10 minutes.

After 10 minutes the skins should be popping off the grapes, skim some of the skins off the surface with a slotted spoon if you have a problem with them in your jam.  I have to admit I had doubts about not skinning the grapes, but trust me it all worked out in the end.  I left some of the skins in the pot and they did break down while cooking. Mash the grapes on the side of the pot with a spoon or a potato masher. 

Add the powdered pectin and stir from the bottom every few minutes for 10-15 minutes until the mixture is reduced by half and the jam is starting to look shiny.  If you feel any sticking to the bottom of the pot, turn your heat down a bit.  If your jam looks like this do not doubt, you've gotten it right.

If you don't like any cloudiness to your canned jam, skim that little bit of white jam scum off the surface.  It won't hurt the flavor of the jam it's more of a looks thing.

The best long term storage method in my opinion is boiling water canning, but with a small batch size such as this you could easily store it in the freezer in freezer safe containers.  I just doubt I could wait for it to defrost when I want some jam for my toast in the morning.  Besides I reserve my precious freezer space for ice cream storage.

Make sure and can your jam right off the stove while it's still boiling hot.  Make sure and place it into sterilized jars, make sure and use new lids and wipe the tops of your jars to ensure a proper seal.  Make sure and process your jam in the boiling water for 10 minutes.  That should hopefully erase most doubts you have about the safety of using your jam in the future.  The jam will keep in a cool dark place unopened for up to one year.  If you open it and see any signs of spoilage refer to the old saying, "When in doubt, throw it out!"

Yield (3) 8-ounce jars and (1) 4-ounce jar.  Here is a link for more processing instructions if you want a visual.

Never doubt that crepes and Thomcord Grape Jam are a reason to have breakfast for dinner.

I doubted this scruffy table I dragged home from a resale shop would ever get re-finished and make it into my home.

I doubted I would ever get the layers and layers of old paint off it, I doubted I had the strength to make it happen.

I doubted I would ever be able to decide on a color for it after painting it four different ones.

I doubted I would ever be able to clear out the shoes and clutter of items without a home that occupied the space I wanted the table to go.

I doubted after the last year and a half that things would ever start to fall into place.  

While I still have my doubts, with each small hurdle I make it over I start to realize I'm much tougher than I ever thought and I just have to remind myself to quit doubting that.

I should never doubt my little photo bomber wants to be included in every photo.

Some more jam recipes for you to put on your must try list:

Grape Jam - Spicie Foodie

Balsamic Fig Jam - Authentic Suburban Gourmet

Rhubarb Conserve - Patty's Food

Door Country Cherry Jam - Baking and Cooking a Tale of Two Loves

I want to add more for you but its Monday and I'm tired, remember I just had a birthday and now I'm officially an old lady.  Sigh.  

Thanks,

Gina

Strawberry Lime Cardamom Jam - Low Sugar

"There is no place like homemade jam", "There is no place like homemade jam",  whoops wrong story.

The saying is so true, "Once you've had homemade jam, you'll never go back", to the stuff on the shelf - that is.

I've decided this year I want to make at least 50 jars of different jams, some to hold me through the year and some for gifts.  Ambitious?  Yes, but very doable.  Small batches can be done in under an hour and I plan on spreading the task out over the next two months.

For my first jam this season I decided on Strawberry Lime Cardamom.  Dripping with ripe strawberries, tart tongue tingling lime and a lingering finish from the cardamom.  You won't know what hit you, but the next morning when your toaster pops you up a warm piece of toast; you will know exactly what should be on it.

Strawberry Lime Cardamom Jam

2 pounds ripe strawberries, washed, tops cut off, hulled and cut into 1/2" pieces

1/4 cup fresh lime juice
Zest from two limes

2 1/2 cups granulated sugar

1 teaspoon ground cardamom

3 tablespoons low-sugar powdered pectin (I buy a 4.7 oz. jar and just scoop out what I need)

Other necessary items:

4 or 5 - 8 ounce clean glass canning jars with lids and new seals

Large stockpot with rack or basket to lower the jars into the water

Jar lifting tongs (you can use regular tongs, but beware they can slip off the jars and you could get burned)

Place the cut up strawberries, lime juice, lime zest, sugar and cardamom in a large saucepan, turn the heat on to medium and bring to a boil, add the pectin, stir and turn down the heat to medium low. Skim off any foam as the jam cooks.  Cook about 15-20 minutes.  

There are several techniques for checking for doneness.  I just rest a spoon with a little jam on it for a minute or so on the counter and then check to see if it's starting to set up (wiggle a little) then I will usually take it off the heat.   

Fill jars with cooked jam and then process in a water bath.  I have complete directions on processing here.

Yields always vary, so I like to keep an extra jar or two on hand ready to go if needed.

Once you get in the "Jam" zone, you won't be able to stop yourself.

My Bay Area blogging buddies have been hinting at a "Jam" session.  I'm thinking it sounds "Jam-tastic".  Have you had enough of the bad jam jokes yet? (Yes, please someone stop this lady!)

What are you all waiting for? Go forth and make Jam!

Gina