Three Berry Shrub with Lavender

I am relatively new to the whole Shrub comeback. Perhaps I have just put so much time into the Jam World that all else has gone astray. I happen to have a beautiful Lavender bush or two in the yard and beside having it to scatter around the house for the smell and drying it out for recipes I never gave Shrub a second thought.

I did purchase a book all about Shrub and it's history and it is great. It is called Shrub (DUH) the author is Michael Dietsch.
It is great and the recipes are so scrumptious.





Ingredients

1 cup mixed berries
3/4 cup of sugar
3/4 cup champagne vinegar
4 springs lavender





I adapted the recipe from one in the book. It is different ingredients but the same principle.

First place all your berries into a bowl and add the sugar. Stir to combine and smash a bit to get the process going. Make sure the sugar dissolves prior to covering for the berry nap time.

Place the Berries and sugar in the refrigerator for up to 2 days.

Put your vinegar into a small separate bowl. Add your lavender sprigs to it and let it sit in a cool dark place for up to 2 days. Cover with a plastic wrap or cheese cloth either will do.

The point of the two bowls and the sitting is so the flavors join together prior to making a party out of them both.

It is pretty amazing how much of the vinegar the lavender soaks up. It is thirsty. After one day a full 24 hours you can add the vinegar to the berries. Let this sit an additional 24 hours n the refrigerator.



 I find that every time I open the refrigerator I try stirring and smashing the berries to get more juice.

Now is the time for you to strain your mixture.  Pour all your mixture into a strainer or a double layer of cheese cloth. You can even use a fine strainer. I have found that using a strainer like I use for my jelly is quite time consuming. It takes a couple of hours to strain through without help.

I encourage everyone to experiment with the process that works best for you. I have done my Shrubs several different way's.

When I used the jelly strainer I took it off when it was close to drained out and squeezed the dickens out of it. I then took the macerated fruit mixture and put it into a mason jar and froze it to use with another recipe.

I do not waste. I always try to find new way's to use stuff. Put your shrub into a bottle that has a secured top. I use a bottle that I use to keep vinegar in or what not. It has a small rubber gasket on the top to keep air out. Your shrub should be kept in the refrigerator and will stay good for up to 6 month's





Here you see a beautiful drink of soda water and shrub I added some Dehydrated Lemons and Blood Oranges. Oh yes and the snap pea's I made a Quick Pickled Snap Pea's fresh out of the garden.

Life is good!

Raspberry Marmalade

This last year was a great year for lemon's. I have a freezer full of lemon juice, lemon zest and lemon sections for marmalade. I then purchased these beautiful local raspberries. Out here we are blessed with very good berry business's locally. 






* Put a teaspoon and small saucer into the freezer for the gel test later.

Ingredients

6/8 cups raspberries app 2/3 pounds
2 cup of lemon pulp
1 thinly sliced lemon
3/4 cup of water
3/4 cup of lemon juice
1/8 of a teaspoon of baking soda
3 cups of sugar
juice of one lemon about a 1/3 cup



This will yield you 8 to 10  8 oz. jars of jam. It is a good idea to have all your ingredients cut and measured out prior to starting. This makes the jam making process so much easier. First thing to do is get your lemon slices and put them into a small saucepan with the water and lemon juice. Bring it up to a slow simmer and add the baking soda and keep on low for approximately 15 minutes or until your peels have softened.

If you want to learn how to cut and section your citrus go here. It is so easy to do once you get the hang of it.  Please do not be to picky the bit of rind and pith you may miss will add to the flavor and texture. Marmalade = tangy





While your lemon peels are getting ready you can place your raspberries and lemon pulp into your pot. I use a Copper Pot because it gives the even amount of heat for my jam making. I do large batches and the heat is extremely important for me to get the gel.






At this time you can smush your raspberries to the consistence you want. Be aware that they do cook down a lot when the heat hit's them. I wait until all the ingredients are in then stir this gives it just the right amount. After all it is a good thing to get a nice big raspberry on your toast.








Now add in your peels liquid and all. Bring the ingredients up to a rolling boil while stirring.

Your jam will start to change color and consistency. Keep this jam going until it reaches a temperature of 220 to 222. This is the key to the gel point with no pectin. If like me you have been canning a while you can tell when the jam has gelled. But for any beginner please use the spoon test.





Ok the jam should be ready for the jars. Turn off the heat and get your jar's ready to fill. Skim the foam off the top.Why do you get a bit of foam? Well like strawberries they have a bit of foam here is the rest of the story on that foam!

 Fill the jars to 1/4 inch from the top. Wipe the rims clean and cap them putting the screw band taunt onto the top. Give the jar's a 10 minute water bath. Once done remove and let them cool completely. Once cooled remove the bands, wipe clean and store in a cool dry spot. Label and date.












This is a Beautiful Jam !













Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Agricultural Extension Service for additional information and available classes.

Three Berry Jam (Strawberry-Raspberry-Blackberry)

When it comes to the not in the season fruit I always have something available. I freeze the fresh fruit when it is in season as a emergency fruit fund during the I ran out of jam time.

So let us make some Berry delicious Jam with some Blackberries , Blueberries  and Strawberries.
It is almost as good a very berry Pie!
Why it is a pie in a jar!

BUT this you can put on anything from bagels to cheese and crackers! I like the options!

Ingredients

2 cups of strawberries
2 cups blueberries/raspberries either
2 cups blackberries
3 cups of organic sugar (or standard)
1/4 cup fresh lemon juice
Pectin is an option in all my jams I prefer not to use it.

Once your fruit is measured put it the pot and warm it up.
Bring your fruit to a simmer and smush if needed.

I tend to use whole fruit and use a potato masher or my immersion blender to get it to the consistency I like for jam. 

Depending on how thick or thin you want your jam.
Once your fruit is at a simmer and broken down to the consistency you like in your jam add the lemon juice.
Now is the time you want to bring your fruit to a rapid boil.
The kind of boil you can not stir down.


This takes a while but there is a reason Yum!
Please keep stirring  it so it does not burn on the bottm of your pot.
If you are using pectin this is the time to add it. Mix pectin with equal amount of sugar I find when it is added to the fruit it incorporates better.

Once your fruit is at a rolling boil add your pectin mixture and bring back to a boil. When you add the pectin sometimes it looses its boil.

Next you add the sugar into the fruit mixture and cook over high heat continuing your rapid boil  stirring constantly.

You will get a foam on the top of the boiling jam
Continue until your have reached the gel point.
Gel Point you say well it to me is when I have a roiling boil and foamy top. Turn down the heat and remove the foam.






If you are not sure of your gel point take a teaspoon and put it into the freezer with a small tea plate. When chilled take a teaspoon full and drop some on the plate add some on the spoon after a minute it
will be thick. If not keep the heat on the jam.







Ladle warm jelly into hot jars.
Wipe the rim's of your jars and seal.
Give them a 15 minute water bath.  and remove Let them cool and once cooled remove the twist ad store in a cool dry pantry.

Raspberry Peach (peach melba) Pie Filling

Michelle Delp is the first of our "Peoples Preserves" share. I am excited to be able to share your creations and long loved favorties with our canning community.

 

 Raspberry Peach Pie Filling

 

16 c. sliced peeled peaches

 6 c. raspberries

 1 c. clear jel,

 4 c. sugar or splenda or mix of equal parts, 

10 c. water,

 1/2 c. lemon juice, 

1 t. salt 

 

In blender or food processor, combine the clear jel & sugar. Add 4 cups of water, lemon juice & salt. Blend until all is combined. Add to large kettle. Put remaining water in the blender & blend to get out all of the remaining clear jel (sometimes it sticks to the sides a little bit, so this cleans it out). Add to kettle & stir well to combine. Put on medium heat & cook, stirring constantly until thickened & "clear" looking instead of cloudy. Remove from heat, add fruits & stir well. Fill quart jars to within 1 inch of top & seal with lids. Place in water bath for 20 minutes. Makes about 7 quarts.

Raspberry Jam and Raspberry Apricot Jam

Yup it is a two for one day I took a recipe's from Food In Jars for the just raspberry and it was the first time I have used liquid pectin next time I will go back to powder because it did not set as well as I like. I have heard Marisa comment that it does not always set so why the heck use it? Jam boggling!




If you want use a packet of powder instead and like me I always use a pinch more than a packet.
I will give it a few weeks in the pantry it will still make good for something. The second recipe  a fellow canner shared her this used no pectin she needed more cooking but turned out delicious and set well.

 Raspberry-liouis Jam

*This will make about 6 eight ounce jars.  I like little jars for jams because we like a variety opened and use so many the large jar tend to be forgotten half way down.

Ingredients:

8 cups of  raspberries
4 cups of sugar
1 lemon juiced
1 box powder pectin


In a large pot put your berries and let them simmer down . Add your sugar slowly and stir until it is well combined and the sugar has dissolved. Bring these to a boil and stir - stir - stir for say 5 minutes. Now turn the heat to medium keeping a slight boil say medium heat and cook for 15 minutes more, add the lemon and pectin now back up to a boil for 5 more minutes.


 
Skim off the foam, ladle the jam into sterilized half-pint jars, wipe the rims, add lids and rings, and process in a boiling-water bath for 10 minutes.

Now the second recipe: This second recipe is from Canning Across America a fellow canner shared her Deluxe Apricot Raspberry this used no pectin but more cooking but turned out delicious and set well.

 

 APRICOT - RASPBERRY JAM

Ingredients:

3 cups pitted and sliced apricots
4 cups sugar, divided
2 lemons
3 cups raspberries






In a bowl, combine the apricots with 2 cups of sugar and the juice of lemon, cover with plastic, and let rest for one hour. At the same time, in a second bowl, combine the raspberries, 2 cups of sugar, and the juice of a lemon, cover with plastic, and let rest for one hour.

Place the apricot mixture and the raspberry mixture in two separate large pots and bring each to a boil over medium-high heat. Once the fruit has come to a full boil, cook for 5 minutes and then remove from the heat. Pour the raspberry jam into the pot with the apricot jam and stir together gently.
Return the pot to the stove and bring to a boil over medium-high heat. Once the jam has come to a full boil, cook for 5 more minutes and then remove from the heat.

Ladle the jam into sterilized half-pint jars, wipe the rims....add lids and rings, and process in a boiling-water bath for 15 minutes.

Makes about 5 half-pint jars.

This is a must after every batch

How yummy

Ta Da