Peach Preserves

Tonight's effort was peach preserves. I'm pretty happy with the way they came out and all of my lids sealed. I used 6 cups of peaches, 4 cups of sugar and 2 tablespoons of lemon juice. I can't remember where I got this recipe, but I prefer low sugar jams so I picked it and it worked out great.

Back porch breakfast

I just thought I'd show off my breakfast for these hot July mornings. I usually make scrambled egg whites with mushrooms and sharp cheese and eat that with homemade cornbread. Since it is too hot to cook or bake, I'm instead making toast with homemade wineberry jam, some fruit salad and deviled eggs. I don't actually like egg yolks, but I can tolerate them if I devil them with some Veganaise and Mister Mustard. I bought the fancy plate from Goodwill so I could arrange my goodies on it, grab a book and an iced coffee and then head out to the back porch to do some breakfast reading.

Chocolate Wineberry Preserves

While I was researching wineberry preserves I knew I should test them with something basic, but then I came across a recipe for chocolate wineberry preserves. I thought that this might be a gimicky thing, but as I worked with my plain test batch I could imagine how good chocolate would be if that were included in the mix. I kept coming back to that idea all day, imagining how well the fruit and chocolate might taste together. I measured out how many berries I still had and was relieved to find out that there was more than enough left to make this recipe.

Chocolate wineberry preserves

I followed the directions as outlined by GrammaGreenjeans on her blog Better Gardens than Home. Gramma's post is laid out well, with simple photos and I didn't have any trouble. In "If you can't beat 'em, eat em" she details how she adapted her recipe from Christine Ferber’s raspberries with chocolate recipe, included in the book Mes Confitures.  I didn't have a fresh lemon so I used the equivalent of bottled lemon juice, which was about 3 tablespoons. I didn't see why the mixture needed to be refrigerated overnight, but I did it anyway.

The next morning I was already canning another small batch of plain wineberry from the remains of the big
picking, so  my boiling water ect. was ready to go when I pulled the chocolate wineberry mixture out of the fridge. I began heating it and it came to a boil, but it seemed to take awhile to jell. In fact, I was worried for a bit but then it all came together.

Later, when I tasted the cooled chocolate wineberry preserves they were so good I wanted to take them into the basement and eat the entire batch all by myself right then and there. It tastes like berry/chocolate fudge in a jar. I can only think of a few uses for a spread containing chocolate, but this would be great as an emergency chocolate stash. I might experiment with the same recipe, only using strawberries and chocolate. I think it would make an impressive gift.

The Wineberry Jam Experiment

Cooking the wineberry and sugar mixture.

When I first got my foraged wineberries home yesterday I wasn't sure how to proceed. I decided to test them out by making my favorite small batch berry preserve recipe. That recipe uses 4 cups of fruit, 2 cups of sugar and 1 tablespoon of lemon juice. It usually makes about 4-5 4oz jars of preserves.

Since I knew I was going berry picking, I did a little research on making wineberry preserves. I didn't come across too many people with problems using this fruit, but one blog writer said that they didn't jell easily because they were too juicy. This seemed odd to me because it is the pectin in the fruit that makes it jell, not if it is juicy or not. However, I do have a bit of a phobia about preserves not jelling as this happened the very first time someone showed me how to make jam. I crossed my fingers and began preparing the preserves, even though I knew I didn't have any pectin in case I needed a backup.

Another recipe recommended removing the seeds from the berries by pureeing them and then running them through a food mill or a sieve. I thought this was a good idea, as I hoped to give some of this jam as gifts. The only thing I had on hand was a flour sifter, which worked quite well for my small batch.

It helped that I liquified the berries in a blender first. I probably got almost 3/4 cup of seeds from 5 cups of

wineberries. I'm glad I did this because on another blog someone showed off their wineberry jelly, and it seemed like half the jar was seeds. Even so, I only got 3 1/4 jars of preserves from a berry jam recipe that normally yields 4-5 jars.

The finished preserves are a rich, dark red with just a few seeds sprinkled in here and there. It cooked up nicely and jelled in good time.  I guess that was due to the fact that they had been picked only hours earlier and had so much pectin. In fact, I overcooked it a bit and the jelly was so thick that it was almost like gummy candy. But, it is delicious and does spread easily over warm things like toast.

Learning to Preserve

I decided that I needed a blog to talk about what I am doing in my kitchen. I like to cook a lot and am always experimenting. Sometimes I share these exploits on Facebook but not everyone is interested in my cooking spam. Not only do I need a spot for real time updates, but I also want to reflect on how things went.

Canning strawberry preserves

For example, in May I learned to can. This is a skill I've always wanted to pick up and the Baltimore Orchard Project offered a free workshop on preserving and canning. Well, the teacher, who I believe was Beth Gill from Sweetness Follows, was excellent and I learned a lot. She was also very open to questions and had a hands on teaching approach, so I could ask her all about those little details that you don't think about unless you are actually doing it.

This photo shows my first batch of jam. I bought some strawberries from the farmer's market and Beth's recipe worked well. I now use it for all small batch berry jams. Now that I have some more experience with preserve making I appreciate the fact that she taught us to can without pectin, only adding it if the fruit doesn't jell. So many recipes automatically call for a box of pectin and I found that it isn't needed if the fruit is fresh enough.

Now I'm working on wineberry jam, with berries picked from the woods near where I live.