mid-summer

Such a slacker I've been.

Here, I mean, of course. At home I've been whirring through batches of jams and jellies, picking beans and trying to keep up with zucchini - and those darn deer that seem to STILL make their way into the garden.

Keeping up is what I should have titled this post, because that's really what's going on. It's mid-summer, and dreadfully hot in the garden and, some days, even hotter in the kitchen. It can be a bit - un-inspiring, you know? So much time is spent pickling this or preserving that, freezing, packing and picking some more, that meals lately have been a second thought - cobbled together, often enough, from a handful of pasta and whatever vegetable is abundant that day. Sad to say, when there is so much to be had right now, but this is the downside (if you could really call it that) of growing your own. Lucky for us that this summer's bounty doesn't need much to be made into dinner - perfectly ripe, perfectly fresh - there is no better way to eat, and that's what it's all about.

Back soon with photos, I hope...

Happy summer!

the monkey chased the weasel

I have a mulberry tree. Actually, I have two. And my mother has another two. What does one do with four mulberry trees? Why, one makes jelly of course!

It's not that I don't like the berries just fine straight off the branch - they're quite tasty. It's just that I don't really enjoy their little stems. They don't seem to detach easily. Or at all if you really want to know. So. Let's make some jelly.

Mulberry Jelly (with a little cranberry-pomegranate juice)

*For information regarding the sterilization process for jars and lids and general food preservation tips The National Center for Home Food Preservation has a comprehensive website.
To sterilize my jars I wash each one with soap and water, place them on a baking sheet (not touching), and put them in a 200 degree oven while I prepare the jam or jelly. The lids, bands, ladle and/or funnel I put in a pot of boiling water for a few minutes just before they are needed. The lids must be new. They cannot be re-used.

Ingredients:

2 Quarts mulberries (or enough to equal 2 1/2 Cups juice when pressed)
2 Cups pure cranberry-pomegranate juice (such as R.W. Knudsen)
1/2 Cup water
1 (1.75 oz.) package 'Sure Jell' Fruit Pectin
1/2 tsp. butter (to help reduce foam)
6 1/2 Cups sugar

*sterilized jelly jars with lids and bands (enough to accommodate approximately 56 oz. of jelly - I used 8-4 oz. and 3-8 oz. jars)

Rinse and drain the mulberries. Place in a saucepan or small pot and heat gently over med-low and mash berries to a pulp. Remove from heat, let cool slightly, and strain through cheese cloth (or a clean nylon stocking if you're un-fussy), reserving juice.

Measure reserved mulberry juice to be sure you have at least 2 1/2 cups. Add juice to a large, clean stockpot. Add the cranberry-pomegranate juice and the water. You should have a total of 4 1/2 cups of liquid. Sprinkle the 'Sure-Jell' over the juice mixture and add the 1/2 tsp. butter. Bring mixture to a boil and pour in the sugar. Bring to a rolling boil, stirring constantly, and allow to boil hard for exactly 1 minute.

Remove from heat, skim the surface for foam with a metal spoon, if necessary, and immediately ladle into sterilized jars filling them to within 1/8 inch of the rim. Wipe jar rims and threads with a clean, damp towel and place lids on top. Lightly screw the bands on and place jars on a rack in a hot water bath for 10 minutes. Remove jars with tongs and allow to cool. Check seals. If any jars did not seal properly, they may be stored in the refrigerator and used within 1 month.