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

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

20 lbs. of San Marzano Tomatoes Preserved - Check!

I have been waiting for the San Marzano tomatoes all summer. At the farm stand where I frequent they grown an heirloom variety of the Roma called the San Marzano, this variety is the tops for sauce. I love them, they have a thinner skin, less seeds and are a little less acidic. I loaded up my car with a flat and headed for home.

I see why the call if Labor Day, there was not much rest going on around here this weekend. I thought I would lounge around and recover from my cold, but my daughter came home from college with friends and my husband invited friends over for a BBQ. Plus I already had the tomatoes waiting for me to preserve. It was a long, but worth the effort weekend.

Here are the beautiful tomatoes I found.

For preserving the tomatoes you just need a few things:
A large stockpot full of boiling water
A large bowl full of ice water
Lemon juice or distilled white vinegar
Kosher or pickling salt (not iodized)
A large pot for canning the jars

Sterilize all your jars and lids with boiling water and set aside. 

To Remove the Skins:

Put a large pot of water on to boil and cut X's in the bottom of each tomato. Place about 20 tomatoes at a time into the boiling water for two minutes or so, remove and place the tomatoes into a bowl filled with ice water. Peel.

Or you can cut the tomatoes in half and lay them single layer on a baking sheet that is lined with parchment or a silpat mat and bake in a 425 degree F oven for 10 minutes.

Add 2 tablespoons lemon juice (or vinegar either works fine) and 1 teaspoon salt to a clean Mason jar. Add about 20 tomatoes per jar or until 1/2" from the top of the jar. Make sure and pack down and all the air bubbles are out, you can stick a chopstick in there to get any air bubbles out. Wipe the top of the jar with a clean cloth and place lid on and band.

***I thought I would clarify that the 1/2" of head space applies to the tomato sauce too, if you are canning it.***

Fill the rest of the jars, I ended up with 7 full 1 quart jars.

You will need a large pot like this one for the canning process, mine is a tamale pot I use at Christmas. They are really inexpensive at a Mexican grocery store and already have a rack on the bottom, which is necessary for suspending the jars.

You can use any pot if it is tall enough to cover the jars with boiling water by about 2 inches. I like to fill the pot about 2/3 of the way with water and bring it to a boil so it's ready when I am. 

Add the jars to the boiling water and leave in for 45 minutes. Remove jars from the hot water with a jar lifter and place on the counter on a towel to cool. You will hear them pop and that's good, it means they are sealed. If you don't hear the pop, press down on the center it shouldn't give and that also means they are sealed.

If your jars don't seal, you can trying placing them back in the hot water for a bit and try again. Sometimes on rare occasion I've gotten a bad lid that didn't seal, but most times they work.

Happy Canning,

Gina