My kids have started calling me “The Midnight Jammer.”
August around here means figs. I don’t know if these figs are just happy because they know I bought two fig trees… oh and a house to go along with them, but they are expressing their appreciation in abundance, and these trees are producing 4-5 pounds of fruit every day.
I have been up three nights, just this week, canning. The jam I have chosen to make is called “Drunken Fig Jam.” It is made with brandy and lemon and it is delicious. Here is the link to the recipe and I tweaked it a little:
I love canning things you can’t really get at the store. Canning is relatively easy if you invest in a few essential tools and it is like summer in a jar. If you have ever opened a quart of homemade applesauce in January, you know what I mean. Or tomato soup. Or apple butter. There is truly nothing like it.
One side effect of canning is learning a little science along the way. Don’t worry, it isn’t that much. But you may learn how to create a vacuum seal, how to sterilize with heat, and how to keep a good acidic balance to your ingredients in order to safely preserve them. This is science in a nutshell, and useful science at that.
It is addictive. Of course, if you’re anything like me, just about anything is addictive. However, there is some thrilling danger involved in canning and one is likely to get hooked.
I am already thinking about the next item on my canning agenda: Basil Jelly.
This recipe for Basil Jelly is from the blog Sweet Domesticity.
The fall apples will be here soon and… Yum!
Here is a list of ESSENTIAL canning tools:
- Canning pot
- Jar lifter
- A basket do-hickey thing-a ma-jig that comes with the pot
- Food Mill
- Pectin or Sure Jell (You can buy this in bulk from an Amish Market.)
- Always use new lids and don’t forget to sterilize your jars and lids and rings in boiling water before you fill and process them.
- The freshest, most amazing home-grown or farmer’s market fruit and veggies you can get your hands on, including zucchini. It makes great pickles, I promise.
© copyright 2013 Mariam d’Eustachio at Simply Turquoise.
4 responses to ““The Midnight Jammer””
Looks scrumptious. Great color…looking forward to this jam on a piece of toast w/some hot tea. Thanks. PAT
Yummy Mariam! Can’t wait to try some.
You know where to find me…
Probably in the basement with a spoon and some jam.