Sometimes the tasks are inocuous (Hey, can you go put this book back on the bookshelf?); sometimes they are loathsome (Under your bed and in your closet really are parts of your room. So yes, they have to be clean too!); and sometimes they are the lovely, glorious things that I share with you here. Lovely and glorious things like making jam for the very first time out of the black raspberries that grow wild on our property.
With the help of a great new blog find, Food in Jars (thanks for the recommendation, Jordan!) we were able to make an entire batch in less than two hours. Much less. Our only modification was to ignore the last bits about canning properly in favor of making freezer jam. But guess what? The jam was so hot and we had put the jars through the hottest dishwasher cycle to disinfect them "just in case" that the lids done de-poppified themselves anyway. So now we have real preserves that don't have to be kept cold! ACCIDENTAL WINNING!
Just check out this gorgeous finished product:
|click to watch snazzy photo slideshow of the entire jammin' process|
Oh, and I have to throw out this little teaser: we've made a very important, exciting decision at la casa Borobia which we are uber stoked (grown ups talk like that, right?) to share with you. Very soon. As soon as I finish eating this jam with a spoon and washing it down with this Cabernet Sauvignon. Hah! Just kidding. Everyone knows that when you are spooning preserves straight from the jar, you wash them down with Riesling.
EDIT: if you would like to win your very own little jar of Black Raspberry goodness, (*prepared in a home kitchen not inspected by the Michigan Department of Agriculture*.) say so in your comment and you'll be entered to win! Selection will be made at 9 p.m. EST next Saturday, July 23rd. And you do need to live in the U.S. to win (mama can't be sendin' no food overseas).