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
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!