Jammin' with (the) blue(s)berries

I have processed and jammed around the 5kg of blueberries in the last week. Let me explain: until the end of last week, South Africa's harbours were gripped by a strike that has seen our shops' shelves groaning with berries.

At the beginning of this year, I introduced you to Cecil and as the harvest approaches, so does the availability of produce. Remember that his produce is surplus and gleanings, i.e. produce that is not export standard, weirdly shaped, too big or slightly damaged. It doesn't matter: if you've grown your own (anything), you know that it's rare that every fruit or vegetable is a perfect specimen. Most, if not all, of them are totally useable and edible.

Last Saturday, he had a literal sack full of blueberries. I bought 1,5 kilograms from him and on Sunday, set about processing them.

The recipe is simple sugar, fresh lemon juice and sugar. The ratio of sugar to fruit is 2/3 to 1 of fruit. I used 1 lemon to 1,5 kg of sugar.

With no water, the process is a slow one, and there's a secret to the order in which one puts the ingredients in the pot and this order is not negotiable: sugar first, then the fruit. If you don't, you can end up scorching, if not burning the fruit.

Then you heat everything up gently and slowly, stirring it all up as the sugar melts. Eventually you get a liquid which must come to a rolling boil and reduce by about a third.

Test to see if the jam has set: place a little of the liquid on a cold plate and pop it into the deep freeze for 5 to 10 minutes. I have started doing that and using a sugar thermometer: jams set at 102 C or 220 F. I do both tests.

The set was perfect. And the colour is gorgeous.

I elected to leave most of the berries whole so one gets wonderful pops of flavour.

That was Sunday.

Blueberry musings

I know sugar-laden foods are considered a total no-no, nowadays. However, I do think that a treat every now and then is quite in order - life's too short. If one considers this is a low sugar jam and the health benefits of blueberries, one might argue that having this jam occasionally, is all to the good. As I write, I'm contemplating how to get our diabetic friend, S, eating diabetic friendly fresh fruit. Blueberries might just do it.

Monday delivery

I have mentioned that I had a week, last week. On Monday evening I had an annual general meeting in the village. It was, to say the least, long and contentious so when I came home, I was a little fraught. And that was just the beginning. I also got home to be presented with a box. Full of blueberries. A personal delivery from Cecil for a price still to be negotiated, he said to The Husband.

At the market on Saturday, he'd asked what I did with what I bought from him, and I told him. He hadn't entirely followed. On Monday, when he stopped in, The Husband gave him a blueberry jam taste test - he had never tasted blueberry jam. Then asked how it was made and, I gather, at the end of the conversation, had a new found respect for what went goes into the jam making process and the cost of packaging (jars and labels).

I confess that I had mixed feelings about that box - another 3,5kg of blueberries. I did know that they had to be processed and the way my week was unfolding, they'd have to wait until Friday; my Friday agenda was already a long one with several other not-negotiables. Not least of these was chilli jam after a regular customer had all but cleaned out my stock on Saturday. I resolved to do both the chilli and the blueberry jams, and for a while, this is what my stove the production line looked like.

I got through the entire agenda. Except for chicken pies which had been planned for supper. I made another plan.

About the jam

To say I am delighted with the result would be an understatement. The low sugar jam set beautifully and tastes heavenly. And I have a goodly stock. Who knows when we'll have access to blueberries at that price again. A part of me hopes not because of the damage that strike has done to the agricultural sector. The other part of me hopes so, and may look to make a plan. We shall see.

Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa

Photo: Selma
Post script

If this post might seem familiar, it's because I'm doing two things:

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