Berry jam: a novice's first attempt

As our household creeps toward food self-sufficiency, you would think our decision to keep backyard chickens would incite more concern than canning fruits and vegetables. However, botulism is a big word and scenes from Louisa May Alcott books where women in full-length wool dresses sweat over a hot stove in the middle of August stirring the gelling fruit are writ large in my psyche.

Last fall we canned tomato sauce for the second year in a row, and we did applesauce as well. I have learned the trick of the popping metal top and the stove was not that hot. So this weekend, inspired by the gorgeous fruit at Makielski's Berry Farm (site of my most recent Farm to Fork visit), I made blackberry jam - and I used their raspberry honey for the sweetener. I learned several important lessons.

#1 - I need a bigger stovetop or I need to make smaller batches.

It was a precariously balanced stovetop with two water sterilizations going for the glass jars, the large black canning pot, and the pot for the cooking of the fruit.

#2 - When the recipe says “Measured Ingredients: 4 cups mashed fruit” - read it twice.

I had measured out fruit, then mashed it, then put in the lemon juice, and then read that it is “mashed.”

#3 - Don’t wear a white shirt while making blackberry jam.

Indeed.

#4 - The whole house is infused with sweet warm berry goodness - absolutely divine.

I followed the recipe included in the Pomona's Universal Pectin, which I purchased from Downtown Home and Garden. Based on my experience with applesauce last fall - I thought I did not need pectin. But I was kindly corrected by Mark Hodesh, owner of Downtown Home and Garden, who shared that apple and quince are the only two fruits that have high enough pectin to gel - otherwise one must augment. According to Wikipedia, guavas, plums, gooseberries, and oranges can be added to the high pectin list.

I am happy there are more weeks of blackberry, cherry, blueberry, and raspberry picking because I would like to experiment further. I am curious to hear from those of you who have done this before - aside from not wearing a white shirt, are there more things I should watch for as I dabble?

This is the recipe I followed (well, except for the fact that I put in enough lemon for 12 cups and only ended up with 9 cups of mashed fruit). It did gel and it tastes like blackberries.

- Wash and rinse jars; let stand in hot water. Bring lids and rings to boil; turn down heat; let stand in hot water. - Measure mashed berries into pan with lemon or lime juice (4 cups of mashed berries for every ¼ cup of lemon or lime juice). - Add proper amount of calcium water (an addition that Pomona’s includes that helps to activate their pectin, 2 teaspoons). - Measure 1/3 cup honey and mix in 2 teaspoons of pectin. - Bring fruit to a boil. Add pectin-honey; stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat. - Fill jars to ¼ inch of top. Boil 10 minutes. Check seals - lids should be sucked down. Lasts about 3 weeks once opened.

Here is the link to the article.

For a laugh

This video makes me laugh every time.

Inaugural Introduction on AnnArbor.com

During my interview in 2005 for a job at Zingerman's Deli I told my future managers I loved eating because it is the only carnal thing you can do in public. That sophomoric, and true, sentiment aside, I am happy to talk about food as a new lead food blogger at AnnArbor.com for several reasons. Every country I visit I can't resist trying new foods. Cactus tacos with eyeball soup in Mexico? Sure. Oodles of noodles with mystery meat while crouched on a street in Vietnam? I got really good with chopsticks. Lukewarm sweet cardamom tea on an Indian train? Bring it on. Unrolling a perfect croissant while looking at Notre Dame? I will bring the napkins.

Beyond the pleasure of eating, food is company, food nourishes the soul, food engenders laughter, debate, and love. It is a universal connection one can share with any person.

Moreover, food has become very political. The locavore movement gains traction as Michael Pollan, Barbara Kingsolver, and Prince Charles continue to push the national and international conversations forward. Educated consumers want to make choices that are tasty, healthy, and sustainable. Like a perfect mille feuille, there are thousands of layers to what at first appears very simple: the access to healthy food for all people.

I am writing for all of those "whys". Food tastes good. Dinner in company feeds my soul. Food justice sparks my passion and my intellect. I have to eat to live. I can't think of anything I would rather spend my time on.

So that explains the why; here is the "who."

I moved to Ann Arbor in the summer of 2005 - my husband works for the University. We live near enough to the stadium that on game days we don't have to turn on the radio to hear if we are winning. I am an East Coast transplant - born in Washington DC.

I shocked some city friends with our decision to get backyard chickens this summer. They should start laying this winter (I hope). Here are some pictures of our chickens and the building of the coop this summer.

I run the Westside Farmers Market during the summer season. Here is a video of us at the HomeGrown Festival (which was a blast).

I love to eat food with chopsticks. Sometimes I can read a magazine at the same time, but not always. I can laugh no matter what my utensils are.

Check out the article on annarbor.com.

There are no ordinary days

This past weekend my husband and I drove to Chicago so he could run in the marathon. I was able to catch a glimpse of a very inspiring man, Richard Whitehead, who runs on two prosthetic legs. Richard's example is perfect in many ways. I did not think that I was going to be watching a man with two prosthetic legs running the marathon as I waited for my husband on that chilly morning. Dan Millman, in his great book Way of the Peaceful Warrior, says there is no such thing as a an ordinary day. I have been trying to hold that possibility and focus on it as a goal. So far, I am AMAZED what happens to my day when I look at it as a series of miracles that are waiting to happen.

I am going to keep track of my miracles and write them down. What is miracle is happening for you today?