blueberries & blackberries...

   I love berries and I love jam. I've gotten the chance to go berry picking so many times this summer and the jams are stacking up in the pantry (and the freezer is full of so many cups of wonderful fruit). The delicious and elusive boysenberry is still no where to be picked. I may have to break down and just buy a flat from the farmers market. All the places that used to have you-pick boysenberries are either mysteriously not open or closed... hmm...

  There are so many blackberries in our neighborhood so we go on a little berry picking walk daily. I think one last trip to get blueberries this weekend is in order.  I'm off to work on a special project for  friend. I'll post more on this tomorrow. Sweet Dreams! xo m

triple berry jam is triple rad (a recipe)!

  Ok, it's like 8 million degrees (probably actually 90 degrees) outside and I am way overheating from handling and holding hardware cloth in the blazing sun. whew. break time. This is my favorite jam. I love it so much I even hid a few jars and I am not giving any away to friends (they can have blueberry, we have 20 or so jars), at least not until I make more... It's really good! I used to call it "heavenly hash" cuz I thought it sounded cute and grandmother-ly but too many people commented on the drug hash and some even asked if there was hash in it (um, really?) so "triple berry" it is...

triple berry jam 
makes about 7 8oz jars

3 cups blueberries
3 cups raspberries
3 cups blackberries
6 cups of sugar
just under 1/2 cup lemon juice

 prepare all your jars (I put my clean jars in the oven and turn in on to 250 degrees and they stay in there till I'm ready for them). In a large pot (This can foam up a LOT when it's boiling so give yourself plenty of room) mash blueberries, then add raspberries and blackberries and mash a bit more. Add sugar and let it sit for about and hour so the juices can get going. Add lemon juice and bring to boil over med-high heat. Boil rapidly and stir often, I pretty much stand there stirring until the initial frothiness wears off-usually I skim some foam off too. Boil for 15-20 minutes. You can test for set by putting a bit on a chilled (freezer) saucer or plate. I like mine at 15 and even less, but I like a runnier jam.
  When done, remove from heat. Pour into hot sterile jars, leaving a 1/4" room at the top, wipe rims of jars with a damp cloth and seal according to the brand of jars you use. Process the jars in a boiling water bath for ten minutes.
  After the ten minutes is over, I set mine in a nice spot on the counter on a towel covered loosely by another towel and I don't handle them till the morning. In the morning I check the seals and wipe the rims again if need be.
  Refrigerate after opening.... easy! and so scientific!

I listened to lady I swear by all flowers playlist while making jam. Such a fun idea. Seems a little ambitious for me to try this (as I am unable to figure out how to even post my reading list in cute little pics of books that are clickable links) but someday perhaps I will master this technology and harness it to my will...

I do so love it when all the jars start stacking up in the pantry. Happy days!

  Ok, now to brave the sun and do more work on the manor for the chicks... I'm not going to post any more pics of it until it is presentable and has tenants. Very hopefully that will be sooooon!

home preservers society... (+ a biscuit recipe)

  Welcome to my club, true I am the only member, but I'm open to adding others. I LOVE canning, jam making and preserving. It's very satisfying to make your own things, and by things I mean EVERYTHING!!  But canning is especially fun for me. When I'm canning I feel such a connection to old timey pioneers/women. I remember making jam with my great grandma during summers in West Virginia. I was just in awe of her skill and precision. Making Jam seems almost medical at times, very careful and intentional. I think it's making a comeback. I wish some of my friends would get canning so we could trade.

This book, Well Preserved,  is just wonderful!  There are some very unique recipes (along with all the old favorites) and none of them require pectin, most use lemon juice. Having to buy pectin is annoying and expensive and usually yields an odd (at least in my opinion)overly jelled texture. I've tried many of the recipes and have yet to find one that didn't turn out well. Love it!!

Vigorously mashing the blueberries! We were taking turns,my arms kept getting tired.

  I think my favorite bread item in the world is the biscuit. Add homemade jam and it's heaven.
I go back and forth over which is my favorite biscuit recipe. I have 3 or 4 faves that I keep in rotation. Right now, I'm enjoying this one...

Baking powder biscuits:

 2 Cups of Sifted Plain All Purpose Flour (I use gluten free flours often and it turns out well)

 2 Teaspoons Baking Powder

 4 Tbls  Butter

 1 Teaspoon Table Salt

 3/4 Cup of Whole Milk

Sift together dry ingredients, cut in butter and mix (I always use my hands) until it's a fine meal. Add milk, mix, turn onto a floured board, knead a little, fold over a few times, roll to desired thickness,cut into shapes and bake for about 10-15 minutes (depending on thickness) at 400 degrees.

now go make some and enjoy!