I can’t believe how lucky I am–I had yet another niece actually offer to come and help me can. She was not only being kind and helpful, but also really wanted to learn how to do it. It’s so great to pass these things on to the younger generation. Many of them really aren’t interested–in fact, many people of my own generation just aren’t interested. But I just love it–so it was fun to share that.
We made almost 40 jars of jam last night. I took the remaining chopped and frozen cherries out of the freezer the night before and so as soon as we got home from work we got going.
We made three batches of Black Forest Jam, which is basically cherry jam with cocoa powder and amaretto added to it, and then two batches of something called Summer Solstice jam, which is cherries and blueberries with a little kirsch added. That said, I thought I had the last of a bottle of kirsch that I had used in that jam last year, but it was gone. . . so I used Chambord, which is a raspberry liqueur, instead. How can you lose, really, with ingredients like that?
We’re staying home this weekend, and I’ve got some carrots that my sister harvested from our CSA farm, Bluebird Gardens, so I’m going to try a new recipe, Carrot Cake Jam. Sounds awesome, doesn’t it? I’m also going to try to take care of all the little odds and ends of cukes and zukes and onions and beets that are hanging around in the fridge with no particular place to go. Maybe I’ll try a new recipe for beet/onion relish or something. It’s good to have the weekend to tie up some loose ends.
Have a good one!