I think God has a funny sense of humor. I was thinking last weekend, “Hmmm, I wonder if my neighbor will have any extra currants this year since she didn't have much of a harvest last year. It wouldn't be too bad if she didn't as I am quite busy enough already.” Said neighbor called later the same day to let me know she has a bumper crop of currants, and would I like to come over and pick some? Never one to turn away something free or waste food, of course I said “Yes”. So Tuesday morning was spent picking currants, and over the course of the day we cleaned them (picked out debris), washed them and made them into currant jelly. [Read more…]
If you happen to raise ground cherries, you may end up finding yourself swamped with an excess of the little fruits. lemon ground cherry jam will help you use up a LOT of ground cherries in a hurry. The lemon cuts the sweetness of the ground cherries, and my family prefers a jelly over a jam for ground cherries because their large number of seeds makes a jam almost gritty.
I created this recipe when I was still using standard pectin, so there is quite a bit of sugar. You can cut the sugar in half if you use Pomona's Pectin or other low sugar pectin products. When using Pomona's Pectin, add 4 teaspoons calcium water and 4 teaspoons pectin powder and process according to package insert directions. Reduce to 3 teaspoons each for a softer jelly.
This jelly tastes like the best old-fashioned lemon drop you ever had. Serve it on toast with a bit of honey or almond butter and you've got a little slice of lemony heaven. [Read more…]
Cold nights have set in hard this October. So far it's the second coldest on record. Add to that, the rains that were scarce during the growing season have been putting in more regular appearances, making harvesting messy, at the very least. In spite of the weather, we've been working on cleaning up the garden and bringing in the fall harvest.
Some of our family favorites that were still going strong at frost time were the Fall Red and Fall Gold raspberries. I really like these everybearing varieties because they start producing in late June/early July and keep going until frost. I put down soaker hoses in the patches back in July after it became obvious that we were going to be short on rain this season, and that saved the crop. Over the course of the season, we gathered quite a few quarts of berries. Several of them went directly into tummies, into pie, and into the jam pot, but most went into the freezer.
Raspberries are very tasty, but they also pack a lot of nutritional punch. [Read more…]