The weather all week will be an immense relief considering what we are experiencing in the mid-Atlantic. I’m stoked for that part (although annoyed to be away during a prime gardening week. I’ve had two cherry toms break color, and the purple Cherokee plants are loaded with green fruit…)
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My mum and I made about 20 jars of strawberry jam on Friday. Nothing fancy—just the recipe from the pectin box. Too sweet but delicious all the same.
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You’re coming for our best weather! If you are here long enough and have a car, Seattle has a great farmer’s market on Sat in the U dist and Sunday in Ballard. Take in the sights too and go for a hike. I love it here! Bellevue is great for Asian food.
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I cooked the latch batch of strawberry Ferber method and a bit too long so it was thick and too sweet. But it is a revelation mixed into plain yogurt.
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I thought this would be a very small batch of apricot jam, but … it was seven jars, plus a tiny taster jar for the fridge. Just apricots, 40% sugar, some lemon juice and some salt. Delish!
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Apricot jam. 50% sugar of the weight of apriocots. Juice and zest of 1 lime. Made 3 pints and a half pint
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Plum and rhubarb compote. I had a stalk of rhubarb that needed using, so I chopped it up, along with a few of the first pickings of this year’s satsuma plum crop and cooked them with a bit of sugar, a couple of tablespoons of water, and some finely grated ginger and lime zest. It will be stored in the fridge and freezer.
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Yummo.
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BITD I would make ‘liquid gold’; not quite thick set apricot ‘spread’ that was pourable. Gawd, it was good on all sorts of things.
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So pretty…
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Satsumas are a great variety. Dark reddish purple skin and flesh, firm flesh not watery as some plum varieties can be, and great sweet-tart balance. Tree came with the yard!
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Has anyone any experience canning whole blueberries?
Hot pack? Cold pack? Water? Syrup? Tips?
Also, what would be the best uses for the end product?
TIA!
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I have to confess I keep stumbling over this description, because this is a satsuma in my world…a good argument for why we reference the Latin names along with the commonly used ones
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I don’t think I’d ever heard of satsuma plums before having a tree in the yard. Not surprisingly, both the plum and mandarin varieties were developed in Japan.
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I had some sour cherries sitting in my fridge for about 3 weeks, and shockingly there were still enough in good shape to make a batch of sour cherry vanilla jam! I also made a strawberry, red currant and raspberry recipe I clipped out of the LCBO magazine years ago. Very good but I think that I could cut down on the sugar a bit…
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They keep quite well, I’ve found.
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It’s time for me to consider tomato jam or jelly …
Maybe this Portuguese one!
Anyone have a favorite? I’m going to search the thread.
One I apparently made a few years ago for roasted tomato jam., but it specifies Roma tomatoes and I described it as “fine”.
Here’s one for jam, shared by @Rooster , from NYT
And another post by @mig
I think this is one of the recipes mentioned
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I’m a fan of that FIJ tomato jam recipe (and the recipients at the holidays loved it on a cracker with cream cheese). I did cut back on the sugar by about 20% - YMMV.
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Yep, I love that FIJ version. It’s grownup and interesting, and cracking open a jar around the holidays is something I look forward to every year.
I also make “traditional” PA Dutch tomato jam, which is … tomatoes and sugar. It’s very nostalgic for me, but then I grew up with it.
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