| T O P I C R E V I E W |
| KYgurlsrbest |
Posted - May 01 2008 : 12:26:17 PM
I pulled this recipe from a past show of Victory Garden and wondered if it could be preserved like I normally do blackberry jam. It's a savory jam for fishes and meats like pork tenderloin, but it would make great gifts for co-workers. I'd want to increase the recipe I guess, but...
Any ideas?
Ingredients
3 pints blackberries
1 jalapeno pepper, seeded and thinly sliced
1 small red onion, diced
1 cinnamon stick
2 tablespoons honey
1/4 cup raw sugar
1 lemon, juice and zest
Directions
Purée 2 pints of the blackberries in a blender and blend until smooth.
Press blended blackberries through fine mesh strainer and force everything through but the seeds.
Place the stained blackberry purée and the remaining ingredients (except remaining blackberries) in a saucepot. Bring to a simmer and cook to jam consistency (coats a spoon about 25 to 30 minutes).
Add the remaining pint of whole berries and simmer for another 4 to 6 minutes. Remove cinnamon stick and transfer to pint jar, filling it to just a 1/4 inch below the screw threads.
Seal immediately and turn over and let cool to room temperature. Store in the refrigerator for up to 3 months. Serve over meat or fish.
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
| 2 L A T E S T R E P L I E S (Newest First) |
| KYgurlsrbest |
Posted - May 01 2008 : 7:29:17 PM
Oh, Karin...the first "jam" I made....it sealed and everything seemed to go well, and I was SO excited to have breakfast the next morning....to share my wonderful blackberry...hockeypuck.
Couldn't even get it out of the jar!!!! I threw all of them away!
Farmgirl Sister #80, thanks to a very special farmgirl from the Bluegrass..."She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian.
http://www.buyhandmade.org/ |
| electricdunce |
Posted - May 01 2008 : 2:49:16 PM
I'm sure that it could be canned in a water bath, i think about twenty minutes is plenty. I haven't done a lot of canning lately, because of all my frigging fibromyalgia and arthritis adventures, but when I saw this I thought to myself, I should make some peach chutney again. Canning is such fun. I'll have to rope in a helper or two. That recipe sound great too.
I remember when my husband and I used to plant a big garden every year and I made all kinds of jams and relishes. The only one that didn't turn out quite right was the elderberry jelly, I guess it didn't need as much pectin as the recipe I used called foor, because it came out like big rubber bullets...Karin
Farmgirl Sister #153
"Give me shelter from the storm" - Bob Dylan
http://moodranch.blogspot.com
http://domesticnonsense.etsy.com |
|
|
