Last Thursday I made a little day trip just north of the Twin Cities to pick some blueberries. My sister had been sending me taunting pictures of the 25 pounds she had picked the weekend before out in Oregon. I spend two hours in unpleasant heat and humidity and got just 1/5th of that amount. Five pounds, however, was enough for me to make a half batch of blueberry jam, freeze enough for two future pies, and to keep a little jar of fresh berries out for Nick and I to eat at our leisure over the weekend.
Blueberry and Strawberry-Rose Jam
In addition to the quick batch of blueberry that I made up on Thursday, I also made some strawberry jam, using berries that I had frozen when my stove was on the fritz, on Monday. I know you're not supposed to mess around with jam recipes because they are scientifically formulated and all, but I couldn't help myself from adding a teaspoon of rose flower water in with the strawberries because that sounded like a great flavor combination. The jam did indeed set, so the rose flower water did not interfere with the chemistry, but I haven't opened any yet, so I don't know how it will taste. I'll get back to you.
1 comment:
Yum... We keep trying to grow blueberries in our little back yard but I think we have finally resigned to the fact that they need a cooler and wetter climate than we have here in the mid-Atlantic. Someone told me there is a pick-your-own farm somewhere in Maryland... Maybe next summer!
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