In my last blog, I wrote about jamming at bluegrass festivals. And as I did that, I couldn't help but to think about the other form of jamming that I do. No, not the kind that Michael Jordan is known for. Although, I did play a lot of basketball in high school. Rather, the kind my grandma does...the kind that includes fruit and sugar!
As I thought about jamming in the form of preserving fruit that you can spread on toast, I couldn't help but consider how fine food and live music go together. And so, I decided to add yet another category to this blog...the recipe category.
I figured this could work for a bluegrass blog because people who enjoy bluegrass probably eat too. And so, every now and then I will share a recipe with you all. And if you beg me or comment favorably, I might do it more often.
Anyway, I didn't learn to jam from my grandma. The reason for that is because by the time I had an interest in jamming, I was living on the other side of the country from my grandma. So, I had to learn from the back of a fruit pectin package. And why did I want to learn? Well, a few years ago, Ben had begun his own business and we went a whole year with no income. So, we learned to conserve, reserve and preserve.
I joined a "gleaning" club and was able to get free food from grocery stores that had gone past the point of being suitable for selling (and many times eating). The club gathered all the food from the grocery stores and then brought it to one person's house. Then everyone who was in the club could go and get a free share of the food. For some reason, we would get HUGE amounts of one item or another. Then we would have to figure out how to use it or preserve it. So, I learned to can. And I ended up loving it!
Another reason I wanted to learn to can was because I live in the Northwest. The Northwest has an incredible lineup for berry picking in the summer. The season starts with strawberries, then raspberries, blueberries and finally blackberries. Marionberries fit in there somewhere, but I haven't found a U-Pick farm for those nearby here yet. And really, I keep quite busy with the list I mentioned before.
Anyway, ever since Ben and I decided we wanted to live in the Norhwest, we have gone berry-picking. The boys have grown into amazing pickers over the years, and now my girls are learning how to make their blueberry pails go, "Kerplink, kerplank, kerplunk!" (That is a quote from one of our favorite children's books, Blueberries for Sal.)
Hey, I just thought of another connection between jamming and bluegrass...picking berries and picking strings! Wow! Not only are my boys amazing berry pickers, but also amazing bluegrass pickers! SEE!! THIS WORKS!! You can't be good at jamming unless you are good at picking!!
And so, on that note (please, someone stop me!!), I will leave you with one of my favorite jam recipes. This is one you will have to hang onto til the summer, but I am sure you will enjoy it when summer finally comes!
Blueberry Marmalade
1 medium orange
1 medium lemon
3/4 c. water
1/8 t. baking soda
4 c. fresh blueberries, crushed
5 c. granulated sugar
1 package (6 oz.) liquid fruit pectin
Directions: Peel orange and lemon. Finely chop rind and place in large cooking pan. Chop orange and lemon pulp and set aside. Add 3/4 c. water and baking soda to rind and bring to a boil.
Reduce heat and simmer 10 minutes, stirring occasionally. Add chopped orange and lemon pulp, blueberries and sugar. Return to boil. Reduce heat and simmer 5 minutes. Remove from heat and cool 5 minutes. Add pectin; return to a boil. Boil, stirring constantly for 1 minute.
Remove from heat and skim off foam with a metal spoon. Pour into hot sterilized jars, filling to 1/4 inch from the top. Wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath for 10 minutes.
Blueberry Marmalade sounds so GOOD and I love "Blueberries for Sal"! It's one of my favorites. :D
Posted by: Katie Ross | 01/19/2009 at 11:25 AM
If this is the Christmas Jam that you make; it's one of my favorite jams. I never eat breakfast on the way to school unless you call Hot Chocolate breakfast, but when we got the Pumpkin Butter and Christmas Jam, I now eat toast for breakfast! Even if it's not the same, you already have a excellent jam reputation in my book and I know that this one will be good.
Posted by: Kathryn | 01/19/2009 at 01:20 PM
Hey, thanks for the comments! I am happy to find another Blueberries for Sal enthusiast!
The recipe posted here is not the Christmas Jam I gave you. That one features strawberries and cranberries. I am so glad you liked it and the Pumpkin Butter! AND I am so glad you are eating breakfast now--remember, it's the most important meal of the day! :)
Posted by: Sally Hess | 01/19/2009 at 05:53 PM