RSS Feed

Tag Archives: jam

Blueberry Day

Today, on a cool, slightly damp day, we adventures out to Adkin’s Farm for blueberry picking. The picking was a little damp, but we didn’t get hot, dehydrated, or sunburned. And this is the Willamette Valley, so we are used to the damp. The bushes were laden and it was a fun and successful adventure. Rest assured that regardless of what else happens, there will be more pie at this house.

Many of the berries will be dehydrated and frozen. Leftover freezer berries from past years and some berries from today found their way into the jam pot.

After canning nine jars if plain ol’ blueberry jam, I decided that diversity is the spice of life. So I added some ground cloves, ground ginger, and chipotle peppers to the pot. This came out fabulous. I think I have a brother and fellow canner out there who wants s PB&J sandwich with this concoction.

All in all, 15 more jars of jam and all the freezing and drying, and we can call this a good canning day.

And if anyone is interested, here is the approximate recipe I created for the

Blueberry-Chipotle Jam

To one standard blueberry jam recipe


2 tablespoons ground ginger
1/2teaspoon ground cloves
1-3 tablespoons chipotles peppers in adobo sauce, ground smooth.

Start with a small amount of the Chipotle and adjust the spice to taste and heat desires. Remember that it is easier to put spice in than take it out!


Cherries in the Canning Pot

Posted on

Two weeks ago my dad and his sweetie picked pie cherries. Their season is so very short that it is important to get them at once, or else there will be no cherry pie in the winter. Or, more accuarately, we would have to buy pre-made cherry pie filling. Anyway, the cherries were picked and pitted, then frozen until there was time to deal with them. We got them right as we were getting home from Faire and dealing with head colds and laundry mountian. Not a good time for canning.

We also added a flat of bing cherries to the freezer – some frozen for eating and smoothies and whatnot, some dried, and some saved for cherry jam.

I looked at the calendar and realized that today was cherry canning day. So we defrosted the cherries and  got to work.

Pot o’ Cherries

There were too many cherries for the usual pot. We had to get out the five-gallon brewing kettle.

Brother-Bug stirring in the sugar.

I reduced the amount of sugar reccommended by 1/2 cup per quart of cherries. I figure that you can always add more sugar later, but it’s really hard to take sugar out.

Cherry pie filling going into jars.
We ended up with 7 quarts of pie filling. One I saved out to make into pie immediately. The rest went into the water bath canner. Then it was time to move onto the jam!
Jam in the jam pot.

The jam is approximately 1/2 pie cherries, 1/2 bing cherries, sugar to taste, a dash of lemon, and some pectin. I whizzed the cherries up in the food processor before I put them in the pot.

Sister-Bug eating the skimmed foam from the jam. She approves.

The jam went into jars and into the water bath as well. I saved some cherries out for making some fruit leather, but that is a project for another day.

The day’s bounty

At the end I have 7 quarts of pie cherries and 10 1/2-pints of cherry jam. And a dream of cherry pie on a dull day in mid-winter.

And one of my favorite things about a can of cherries? I think they look like I’ve been pickling the hearts of evil gnomes. Macabre, but true. And so tasty.