Blueberries and Datils?

Made Blueberry Jam during the last hour or so, Didn’t and never have timed how long it takes to make Jams/Jellies, One more piece of potentially useful information. Checked this morning and there’s one more 4+Cups bag of frozen Blueberries in the garage freezer annnnd maybe six bags of Cranberries. Don’t have enough jars to do all of them there berries.

SigO prepared the Blueberries for freezing in her usual careful way. She sorted, washed, sorted and dried the Berries on a single layer on a large sheet pan, froze them in-place on the sheet pan and finally put them in zip closure freezer bags x 3 or 4. Each bag holds 4+ Cups of perfect Berries.

Our affection for Old Tools applies to Kitchen Utensils, also for many of the same reasons; durable, functional and when acquired as we do they’re much less expensive than the high priced spread, if you catch my meaning . . . if you get my drift.

Blueberries and Cranberries have to be mashed and the best tool for that is any of the several spatula-like tools, one of which was called by Ekco “Kitch-A-Ma-Jig”. Unlike the Ekco Tool, some have a wavy edge. I favor the Stanley design; smooth, curved edge, stiff blade and shaft and durable, secure handle.

I have accepted Glass Top stoves. It’s a tool that I do not like but have to use so I might as well learn how to use it efficiently. My large fear is that we’ll crack it. Cast iron is a tool I choose to use and even our 19th Century Skillets that tend to be lighter than more modern one are potential fatal weapons if misused on the Glass Top.

SigO found the large, skillet that’s become our Jam and jelly maker. I think the phrase used was, “I think this might be useful.” and it became so. It’s 12 inches in diameter and 3 inches deep. Thick bottom. Heats evenly. Handles are stuck on rather than bolted, but that means inside wall can be scraped down more cleanly.

Usually I’ve used bottled Lemon Juice, but we usually have Limes on hand because we like Avocados as Guacamole. I doubt Lemons or Limes do much balancing of sweetness or adding flavor, but they might. What their acid does is to compromise the natural electrical charge on Pectin when it’s released and allows gelling to happen more efficiently. A little science for the kitchen.

SigO filled a large measuring cup to its rim so rather than 4 Cups it was closer to 5. I add only half a cup of water to the Berries and a large cup and a half of sugar, about 4 T of Pectin because Blueberries have no natural Pectin, unlike Cranberries. I figured 2 Datils would contribute significant heat, but they didn’t. A third one added an obvious bump.

Produced four pints in five jars. One became my sampling jar. My opinion is that the Jam is pleasantly spicy and probably suitable for anyone except those who have NO interest in Peppered stuff.