Jul 15, 2011

Citrus Rhu-berry Jam and Roadside Foraging

The kids and I set out to walk "the loop" the other day and ended up with 2 cups of wild berries! We just happened to come upon this small patch of blueberries on the side of the road and so we stopped for some spur of the moment picking!

Then to our surprise, we also came upon a nice patch of wild raspberries!! What a treat! With the cost of berries so high we picked all we could. This patch popped up in the past year or two in a new development down the road from us. A great place to look for berries because they are usually found in areas that have recently been cut or cleared.
The kids we so HOT but helped mama pic anyway! I think James is eating one in this pic instead of plopping them into our empty water bottles!! Caught!!!
We did have to improvise to come up with berry picking containers since we did not think to bring one along. We guzzled these two waters down to make room for the berries.
I had made plans to make rhubarb jam with a friend later that week. After searching for just the right recipe and realizing I did not have the right ingredients for any of them I came up with this recipe. It came out sooooooooo good that I am planning on making another batch very soon!

Citrus Rhu-berry Jam

6 c. fresh or frozen rhubarb, chopped
4 c. sugar
1 clementine (or a small orange), juiced and rind chopped into very thin small slices
1 c. fresh raspberries
1 c. fresh blueberries
3 oz. pkg. strawberry gelatin

In large kettle combine rhubarb, sugar, juice, and rind. Let stand 15 to 20 minutes or till sugar is moistened. Bring to a boil and continue to boil uncovered for 10 minutes, stirring often. Add raspberries and blueberries; return to boiling. Boil hard 5 to 6 minutes or till thick, stirring often. Remove from heat. Add gelatin; stir till dissolved. Ladle into hot, clean jars, leaving 1/4 inch head space. Wipe jar rims; adjust lids. Process in boiling water bath for 15 minutes. (Start timing when water boils.) Or if you're brave like me tip the jars over for 5 minutes then return them to the upright position instead of a water bath. Makes 5 to 6 half pints.

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