I have just returned from the Central coast where I was supposed to be relaxing and getting recharged- not sure if that actually happened. Beyond that- we spent some time this weekend picking our own fresh berries and making home made blueberry and blackberry jam. More to come in another post on our other adventures.
These are literally the fruits of our labor. We picked these beauties at Santa Barbara Blueberries at Restoration Oaks Ranch in Gaviota. They are on hwy 101 (1980 Hwy 101).
We had more than we knew what to do with and it was very fun and rewarding! I have decided that we have to grow some in our yard as the third major fruit in our little backyard garden! The challenge is finding one that will be happy here in Southern California.
Our simple jam recipe is...
This makes 3 jars of jam- it can be divided or multiplied depending on how many berries you have.
Cook together in a large, heavy bottom pan:
•6 cups ripe berries
•3 cups sugar
Cook over medium high heat for 35-40 minutes.
When jam is ready (it reaches 220° and sheets off the side of the spoon) add 1/4 c. lemon juice and cook a few more minutes. The jam will re thicken. Pour into sterilized jars and seal.
You can leave the lemon juice and orange peel out for pure berry flavor.
We did not seal our jam jars- it will keep in the refrigerator for up to 2 months- mine never lasts that long.