I made four batches of preserves this summer- red plum, blueberry, strawberry, and wild blackberry. I used the recipe in the Tartine Bread cookbook, which has a 75% sugar to fruit ratio (by weight). I doubled the recipe (ended up using 2 kilos of fruit per batch) which fills all 12 of the half pint jars that come in a pack. I used Pomona's Universal Pectin. All of these came out great. The plum was surprisingly delicious. The blackberry is fun because they're free and everwhere at places like Kelley Point and Sauvie Island beaches, and you can feel like you're doing nature a favor by harvesting an invasive plant.
I like to use as little sugar as possible so the flavor of the fruit comes through. I like the reicipies in Jam On, which have a 50% sugar to fruit ratio and several that use only honey. Does anyone know how little sugar can you safely use? For these batches I used cheap white sugar. I would like to use something more high quality next time. Does anyone have any suggestions for a natural sugar?
|spring greens- mizunte, red russian kale, swiss chard|
|lots of zuchinni|
|old german tomato|
|orca beans are the coolest ever. I experiemented with planting some of these that came from the grocery bulk section.|