Recipe: Rummed Blackberries

Rum is gluten-free and a great way to preserve those berries that are very available during the Summer. Here's how:

Ingredients:

fresh raw berries (blackberries, mulberries, etc.)

90-proof rum

white table sugar

Directions:

Wash the berries and drain thoroughly. Place in jars that you have a cover for. Add 1/2 cup white table sugar to 1 cup of strong 90-proof rum. Cover the berries in the jar with the sugar/rum mixture. Seal the jar tightly and store in a dark place. Do not use for at least one month for blackberries, two months for mulberries.

How to Use:

Spoon over pound cake or fresh homemade ice cream for a delicious treat.

Recipe: Berry and Apple Jam

I've seen recipes for blackberry-and-apple jam, and blueberry-and-apple jam, and found this recipe to work well with both. Give it a try!

Ingredients:

2 pounds of cooking apples (windfalls are fine)

2/3 cups water

1/2 cup lemon juice

2 pounds blackberries or blueberries

4 pounds sugar

Directions:

Peel, core and slice the apples. Place them into a medium-to-large saucepan with the water and lemon juice. Simmer for about 10 minutes or until tender. Add the berries and sugar. Cook, stirring constantly, at a simmer (low heat) until the sugar is dissolved. Then bring up to a boil. Boil rapidly until the setting point is reached (you'll be able to tell by how thick it gets). Pour into hot sterilized jars and seal with immediately. Or let cool and seal with paraffin.

Sometimes a dash or two of cinnamon added to the blueberries completely changes the taste... yum!

Copyright (c) 2009 V P Lawrence-Williams

Recipe: Blueberry Jam or Preserves

Blueberries are so cheap this week so I'm buying lots. I don't have time to make jam this weekend (since we're getting the house ready to sell and move) but I'll freeze as many as I can afford to buy. I'll make the jam after the house is ready to put on the market. This recipe will make a big batch.

Ingredients:
4 1/2 cups crushed fresh (or frozen) blueberries
2 tablespoons lemon juice
7 cups of sugar
2 pouches of Certo fruit pectin

12 8-ounce jars with lids, sterilized
or
20 4-ounce jars with lids, sterilized

Directions:
Prepare the jars (boil 10 minutes). Prepare fruit in a large (5+ quart) pan on the stove. Add lemon juice and sugar. Mix well. Bring to full bubbling boil and stir constantly while mixing for 5 minutes over high heat. Add the Certo to the mixture and boil for another minute, stirring constantly. Move from heat; skim off foam, then quickly (while boiling hot) ladle into the prepared jars. Wipe the rims and add lids, screwing on tightly. Turn upside down for 5 minutes (to help move the bubbles around) then turn back upright. Let set for 1 hour, cooling.

Seal each jar with paraffin when the jam is cool.