Friday, September 2, 2011

Eat This: Tripleberry Jam

First off, you should know that I meant to post this like 6 full weeks ago or something--back when it was still berry picking season around here.  But, of course, I procrastinated on making the jam since our kitchen is not air conditioned (welcome to living in a home from the 1920's) and it felt like you were living inside someone's mouth about 6 weeks ago while that terrible heat wave was breathing all hot and heavy on the U.S.  So, I froze the berries and waited--then I went away for a weekend to a dear friend's house and she not only had central air, but also a beautiful kitchen--so she kindly let me go to work and do my canning while I was there.  But since then, sheer laziness has taken hold as the summer wanes and the jam sits in quiet little rows in the basement.

Oh, but here I am!  I have the recipe all typed up and ready for download now.  So, if you are still up for making some jam, try some of this--Tripleberry.  It is a lovely little blend of blueberries, raspberries and strawberries.  I used what I had when I made this--which was a lot strawberries from when we picked them earlier in the summer, a lot of raspberries from our own urban patch, and some blueberries from the store when they were on sale.  You could, however, add in blackberries and make quadrupleberry if you prefer, or adjust the measurements of berries if you would like it to be a bit more blueberry-y, for instance--as long as you have 8 total cups of berries all will be good.  A little late, but have at it...