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| Getting read to freeze. Checking for bugs is easier at this point. |
What I love most about the summer, along with all the other things I’ve been waxing poetic about lately, is picking fruit. Mostly berries. The other day, I went with my husband and son to pick blueberries, and as we drove home I said that it was perfect—the only thing I wanted to do. Steve commented that although it was fun, he could only handle it once or twice a summer. That I could do it all the time was surprising to him. I find it surprising that people don’t want to pick berries all the time. That someone could pass berry bushes filled with ripe red raspberries is unthinkable to me.
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| Town hall? A cup of tea? |
Everybody has a place that they belong in, and mine is the woods, I think. The other morning I got out early to pick in my secret wild raspberry (also called wineberries) patch. This was one of the hottest days of the year, to date, and I appropriately left at 7 a.m. I headed off with my bait bucket—perfect for berry picking. With my smart hiking shoes, I took off along the path and suddenly drifted into my world. Steve is never happier than when body surfing in the ocean. I easily can see it, as I sit on the sand while he's in the surf, by the light in his eye, that he is deeply happy.
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| A perfect ladder for a squirrel. |
For me it’s winding paths in the mountains. It’s rocks and downed trees, seas of fern, and a muted quiet. Soon, I am lost in the berry picking, except for remembering to whistle or sing (this year it was songs from the new Winnie the pooh soundtrack, fittingly enough, and don't laugh-- it's a great album!) in case a bear is somewhere doing the same thing I am. I am happiest when I’m in that dark, green veiled world. A world where I can imagine frogs talking to mice in waistcoats, or a fox smoking a cheroot while he surveys his domain. There are secret little worlds in there, in the hollowed out tree trunks and lily-pad-strewn ponds, with its dark peaty browns and lacy soft greens and dots of ruby red amidst it.
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| A lovely place to rest for a weary spider. |
When I came back, legs scratched and hands sticky with resin, I felt satisfied with my haul, which is good because it was probably my last of the season. I decided to stop this particular moment in time with some blueberries in a small batch jam. The sweetness of the blueberries stand up to the tart wild raspberries. And the pectin of the blues makes for a nice set, easily gained with the acid of both fruit. This recipe made a full pint that I stuck in the fridge and is almost already gone. You could process two half-pints instead for ten minutes.
1 cup of wild raspberries
1 cup of blueberries (good for you if they're wild too!)
1 cup sugar
1 teaspoon of lemon juice
Put all ingredients in a pot that looks like it's larger than you need. It's not much fruit, but it will still boil up high, like all jams. I let my fruit macerate with the sugar overnight, just because I was too tired to do it then. Either way, when you are ready, bring the mixture to a boil. Let the little bubbles rise and wave frantically. My jam reached a gel stage after about ten minutes of boiling. I didn't use a freezer test or thermometer, just checked it dripping off my spoon and watched for sheeting. I'll admit, it's easier to recognize when you've made jam a ton of times. Remember, a thin jam is never a problem. A stack of pancakes will always come to the rescue.
Turn off the heat and let the bubbles subside. Ladle the jam into a warmed pint jar--I fill mine with very hot tap water and dump it out right before filling, so that it's not such a shock from boil to bottle. Or, as I mentioned you can process this, following normal canning procedure, for ten minutes in two half-pint jars.
I like this jam on toast, while thinking about chipmunks meeting for tea on a toadstool, or some kind of woodland fiction like that.
1 cup of wild raspberries
1 cup of blueberries (good for you if they're wild too!)
1 cup sugar
1 teaspoon of lemon juice
Put all ingredients in a pot that looks like it's larger than you need. It's not much fruit, but it will still boil up high, like all jams. I let my fruit macerate with the sugar overnight, just because I was too tired to do it then. Either way, when you are ready, bring the mixture to a boil. Let the little bubbles rise and wave frantically. My jam reached a gel stage after about ten minutes of boiling. I didn't use a freezer test or thermometer, just checked it dripping off my spoon and watched for sheeting. I'll admit, it's easier to recognize when you've made jam a ton of times. Remember, a thin jam is never a problem. A stack of pancakes will always come to the rescue.
Turn off the heat and let the bubbles subside. Ladle the jam into a warmed pint jar--I fill mine with very hot tap water and dump it out right before filling, so that it's not such a shock from boil to bottle. Or, as I mentioned you can process this, following normal canning procedure, for ten minutes in two half-pint jars.
I like this jam on toast, while thinking about chipmunks meeting for tea on a toadstool, or some kind of woodland fiction like that.
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| A spoonful of jam makes every story better. |
