This is a recipe I found for sweet and spicy refrigerator pickles. I hope they turn out okay! Anything is better than wasting food, right?
After finishing these three big jars of pickles, I started looking at a big bag of fresh cherries I'd bought on sale at the grocery store the other day. Since the pickles went so well, I was inspired to try cherry preserves!
Yesterday I watched an episode of the new season of Bridgerton while I pitted the cherries, then followed a recipe I found in a canning cookbook for jam. It was just cherries, lemon juice, sugar, and powdered pectin.
Success!
I got six half pints of jam, and processed them in a boiling water bath so they'll be shelf stable. There was enough left over to fill a small ramiken for tasting.
Not silly at all! I think there is a bit of pioneer in all of us gardeners and I get a great amount of satisfaction from preserving what I have grown. Good on you! -Jenn
ReplyDeleteYou're probably right! :) Thank you!
DeleteNothing like home jarred pickles. If you get a lot more cucumbers....do you like chilled cucumber salad? It's excellent in the summer. I should try my hand at blueberry jam...since my bush is giving me many ....you've inspired me.
ReplyDeleteIf by "chilled cucumber salad" you mean regular salad with cucumber in it, then yes. If it's a recipe unto itself, I'd love to have it!
DeleteNothing silly about it! I'd be proud too!
ReplyDeleteThanks Steve!
DeleteYou should be proud of yourself! Both efforts look wonderful. I bet that cherry jam is wonderful.
ReplyDeleteMy husband opened the first jar today...it didn't even take a week. :) It really does taste good, if I do say so myself.
DeleteThat is wonderful! If I lived closer, I would love to take some cucumbers off your hands. I love them!
ReplyDeleteI'm taking a bagful of cucumbers to book club tonight to unload them on friends. They're still coming strong!
DeleteCherry jam - so delicious
ReplyDeleteIt's wonderfully tart. I had a dollop on top of vanilla yogurt last night, and it was heavenly.
DeleteA definite yes for that Cherry jam.
ReplyDeleteIt's so good! I'm going to have to buy more cherries and make some more.
DeleteGreat work! Looks delicious, Jennifer!
ReplyDeleteThanks Ellen! The jam is, but I don't know about the pickles yet. I may taste one tonight.
DeleteA gold star for you Jennifer! It can go on your chart.
ReplyDeleteIt's on there! Thanks!
DeleteIn a post-apocalyptic world, you won't starve! Enjoy your pickles and cherry preserves!
ReplyDeleteIn a post-apocalyptic world, I won't be in any danger of starving immediately. My body fat will keep me going for awhile, long after my skinny friends have succumbed! Ha!
DeleteGood on you for not wasting food; and both look dee-lish!
ReplyDeleteI'm considering tasting a slice of pickle in a little bit. I'll report back!
DeleteI love pickles. My grandma used to jar shelves of them.
ReplyDeleteMy grandma did a lot of canning and there were always homemade jars of pickles around (or it seems like it anyway) so I assumed she did too.
DeleteGood for you for finding a cherry preserve recipe. My friend Ruth and I have decided cherry jam is the new gold standard.
ReplyDeleteIt was so simple to make, too. The hardest part was pitting them, honestly. Paired with a tv show even that wasn't too bad!
DeleteWe have 'millions' of small red Plums; I think they're called Bird Plums. They never have bugs so are perfect for preserving. My wife will make lots of her infamous 'Plum Pip Jam'; named because she leaves the pips in. And I shall be attempting to make Umeboshi, which are salted and sun dried. Hers I know will be be great, mine I'm not so sure about!
ReplyDeleteDo the small stones (pips) not bother you? I think they would bother me, but the jam itself sounds delicious! My grandparents had plum trees and canned plum jam and I still remember the delicious aroma of the cooking fruit.
DeleteLovely, and I so agree with you - anything is better than wasting food!
ReplyDeleteAs for jam, I almost never eat it on bread or toast on its own, but I love it with cheese.
We don't eat it on toast very often either, but it's nice occasionally. I also love jam with cheese, especially nice creamy cheeses like brie. Now I'm hungry!! :)
DeleteNot silly at all. You SHOULD be proud!
ReplyDeleteThank you Mitchell!
DeleteOmg, not silly! When you learn something new, it's to be celebrated! Putting up your own food is a badge of honor, I think. The fruits of your labor of love. I am sure you'll be giving some of it away, too. Always a lovely, thoughtful gift.
ReplyDeleteMy book club girlfriends don't know it, but they're getting some cucumbers tonight! The deluge of cukes continues....haha.
DeleteYou have created beauty.
ReplyDeleteWhat a nice comment. :)
DeleteIt is not silly. It is a beautiful thing to grow and preserve food.
ReplyDeleteCompared to you, my little canning efforts are nothing! I love reading about your garden and all the good stuff you can. :)
DeleteNothing silly about it. You are sensible and practical, and I'm excited for you.
ReplyDeleteNow that I've started, I want to try something else! It's fun.
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