It seems like this summer is just flying by. The weather has been exceptionally beautiful and we have stayed quite active.
In an attempt to keep me busy and reincarnate my domestic side I decided I was going to make some preserves this year. We go through a lot of jelly with two boys and I thought why not take advantage of the berries growing all over the island. I started with Salmonberries in early July and froze them with the best intentions of gathering more. Huckleberries this year are fabulous, some are almost big enough to classify as "cherry tomato" size. And the flavor is.. just yum! I did find some blueberries but not enough to do more than freeze and put aside for pancakes. Then a childhood friend of mine told me to gather fireweed blossoms for jelly. Now, activate my OCD. I have been on a mad hunting and gathering and preserving cycle the past two and a half weeks. I am going to make one more batch of huckleberry and call it a year. I am more than pleased with how it has turned out. I did some hunting around for recipes and these are my favorites:
Fireweed:
http://nomemade-recipes.blogspot.com/2010/08/fireweed-jelly.html?showComment=1376353309917#c2640294629303574767
In an attempt to keep me busy and reincarnate my domestic side I decided I was going to make some preserves this year. We go through a lot of jelly with two boys and I thought why not take advantage of the berries growing all over the island. I started with Salmonberries in early July and froze them with the best intentions of gathering more. Huckleberries this year are fabulous, some are almost big enough to classify as "cherry tomato" size. And the flavor is.. just yum! I did find some blueberries but not enough to do more than freeze and put aside for pancakes. Then a childhood friend of mine told me to gather fireweed blossoms for jelly. Now, activate my OCD. I have been on a mad hunting and gathering and preserving cycle the past two and a half weeks. I am going to make one more batch of huckleberry and call it a year. I am more than pleased with how it has turned out. I did some hunting around for recipes and these are my favorites:
Fireweed:
http://nomemade-recipes.blogspot.com/2010/08/fireweed-jelly.html?showComment=1376353309917#c2640294629303574767
Pick approximately one large grocery bag full of fireweed tops (there will be bugs). Outside or in the kitchen sink pull blossoms and buds that are about to open and put the in a colander.
1 ½ Cups Tightly packed fireweed blossoms
2 ¼ Cups Water
Boil water. Add fireweed blossoms. Boil until all color washes out. The flowers will turn gray. Strain fireweed and liquid in a strainer with cheesecloth into a large bowl or pitcher. Discard flowers and bugs. The liquid is called fireweed tea.
1 ¾ Cups Fireweed Tea
2 T Lemon Juice
3 ½ Cups Sugar (do not use sugar substitutes or reduce amount)
1 pkg Liquid Certo Pectin (3 oz.). Check expiration date.
DO NOT DOUBLE THIS BATCH
The tea will be purple/brown in color. In sauce pan add fireweed tea and lemon juice. The tea will turn fuchsia in color. Add sugar. Cook at medium high heat. When liquid boils add pectin and return to boil for 1 minute. Remove from heat. Pour and seal in clean jars.
*Tip on sealing jars:
After cleaning jars. Pour hot liquid, put caps and bands on. Screw bands on tightly. Turn jars upside down and let it set for 3 minutes. Turn right side up. Your jars have been sealed and sterilized because of the hot liquid. Jars will seal after some cooling.
1 grocery bag full of fireweed tops makes about two batches. I get about (4) 8 oz. jars or (8) 4 oz. jars out of each batch.
Huckleberry:
Extract Juice
Combine 11 cups of huckleberries and 1 cup water.
Crush berries. Bring just to a boil and simmer 10
minutes. Strain through a jelly bag or several layers
of cheesecloth in a colander. Let the juice drip into
a bowl. For clear juice, do not twist or press jelly
bag or cheesecloth. For long-term storage, the juice
should be frozen or canned. Yield: 5½ cups
Huckleberry Jelly
3½ cups huckleberry juice
1 package powdered pectin (1¾ ounces)
2 tablespoons orange juice
2 tablespoons lemon juice
4½ cups sugar
Sterilize pint or half-pint canning jars and prepare
lids. Measure sugar and set aside. Measure huckleberry juice into a large saucepan. Add pectin and
stir until dissolved. Add lemon and orange juices.
Place on high heat; stir constantly and bring to a
full rolling boil that cannot be stirred down. At
once, stir in sugar. Again, bring to a full rolling
boil. Boil hard for 1 minute, stirring constantly.
Remove from heat and quickly skim off foam. Immediately pour jelly into hot canning jars, leaving
¼ inch headspace. Wipe jars rims and add prepared
two-piece lids. Process 5 minutes in a boiling water
bath. Yield: 6 cups
