Friday, January 28, 2011

blueberry grapefruit jam

confession time
i have 3 freezers
if you count the one attached to the fridge
which is really just for ice
and bags of half empty frozen okra
and maybe
mystery soup or two

i tell you this
not so you call hoarders
on my behalf
but to explain
how i can be happily making fruit jam
in the middle of winter

i have a freezer full of summer fruits
gathered in their peak
and frozen to preserve freshness

it is my own secret garden

this jam
the summer goodness blueberries hold
with beautiful winter grapefruit

i love it spooned onto toast
but i also have been using it
topping for cheesecake
filling for my homemade pop tarts
as a delicious swirl in my morning yogurt 
a collection of jam.  
you can find the recipe for the margarita marmalade here... strawberry rhubarb is coming soon.
blueberry grapefruit jam
1 tsp grated fresh ginger
2 grapefruits--flesh only
12 cups blueberries--fresh or frozen
1 tsp cardamom
generous pinch salt
3 cups sugar
1 pouch pectin
slightly mash the blueberries and place in a heavy pot. add the sugar, salt, ginger, grapefruit segments and an juice you can capture, and cardamom.  bring to a boil, reduce heat and let simmer about 5 minutes.  increase heat and bring to a boil. stir in the pectin and boil for a full 60 seconds.  turn off heat and place in sterilized jars.  process for long term storage as necessary. 

i am linking this recipe to


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