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Its Blackberry Hunting Season.

Today is Sunday.

When I woke up this morning, I opened the door and the air smelled impossibly sweet. Its times like that which make me wonder if I’ve ever really smelt the air before. And if I did, I’m sure it never smelt that good. It made me believe I could achieve anything.

Fast forward 5 hours and husband and I are lying on the couch in a boredom coma. So much for impossibly sweet-smelling high-achieving air! So we headed out to a friend’s place to pick blackberries for my jam. Now…here’s the lowdown on blackberry picking. Do not attempt if you are afraid of the following:-

  • Getting cut, scratched or embedded with prickles;
  • Spiders;
  • Long grass;
  • Long grass with the possibility of running into a snake;
  • Flying blackberries (Dan); and
  • Stained fingers.

If not, then you’re good to go.

Now everyone has their own jam recipe. This is my fourth attempt at jam making and each time my recipe has been different. It also depends on the fruit your using. And as some of my friends and I will be entering our jams in an upcoming show, I can’t give too many secrets away. But, I try to stick to natural ingredients (no sugar setting or artificial pectin), I use lemon pips in muslin, skim the scum as it rises during the cooking process and use the best quality fruit you can find (or buy).

If you really would like a recipe, email me and I’ll send you one.

In the end, it took us about an hour to pick 2.5kg of fruit. And then maybe a lazy hour of making the jam. I find skimming the scum very therapeutic.

My favourite part…putting little material hats on the jars at the end. They look too cute. Oh, and the eating the jam bit. Once you’ve made your own, the store-bought stuff just doesn’t cut it. If you’ve ever wanted to try making your own, give it a go. Its heaps easier than you think and your tummy will thank you for it!

 
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Posted by on February 19, 2012 in Fire Up the Rayburn

 

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