We did some more canning today! It's so much nicer to can in warm weather when you have central air...

Today we made blueberry jam and Lebanese-style pickled turnips. Both recipes we used were kind of a mix of others I found around the internet - surprisingly, my jam cookbook doesn't have a recipe for plain blueberry jam, just huckleberry (which is apparently very similar). In retrospect, we could have thrown some spices or something in with the jam to make it a little more exciting. A vanilla bean or some nutmeg or maybe balsamic vinegar would have been good. I feel like I'm still a beginner at this whole canning thing even though I've been doing it for almost a year now! So sometimes I'm reluctant to mix things up, since it's still my first time for all these jams.

Blueberry Jam Recipe
makes four 8oz jars

6c fresh blueberries
3c sugar
1/3c lemon juice
lemon zest (from an organic lemon!)

Combine all ingredients in a pan over medium-high heat - if it's wider, the process will go faster! Stirring occasionally, bring the jam to a boil and let it boil until it reaches 220F on a candy thermometer or until the jam mounds on a cold dish (this method is really unscientific but it seems to work well for me). Ladle into jars, process in a hot water bath for 10 minutes.

As for the Lebanese pickled turnips, we haven't tried them yet so I can't vouch for their taste so I'll wait to post pictures until then! I'm excited, though...they put these pickles in sandwiches at my favorite middle eastern restaurant so I hope they turn out as well as theirs!