Saturday, July 12, 2008

Been Jammin'

I lost count at 18 pints. Most of it is low sugar and tastes a whole lot like the fruit I started with. We have raspberry, blackberry, peach, strawberry, blueberry, and peach/blackberry. I think that is all the fruit we get around here, no apricots or plums. There will be apples in the fall and I'll make apple butter.
My mother used to make jam-filled little tarts that I loved as a girl. The recipe is so simple:
Cream equal parts butter and cream cheese and add all the flour necessary to be able to roll out the dough. Roll to 1/8" and cut into 3" circles. Fill with a teaspoon of jam, fold over and press the edges with the tines of a fork. Bake on ungreased cookie sheet 15 minutes at 350.
Well I made 60 of the little buggers today and they don't taste like my memory. They are pretty dull. Oh well.
Our garden has only yielded two raspberries and one yellow crookneck squash, but friends and neighbors have supplied us with zucchini, cucumbers, bell peppers, tomatoes, green beans, and garlic. Ours will be a very late harvest because we got such a late start this year.


  1. Tom would like to request a pint or two of strawberry jam. And a suggestion with the tarts: you might want to simmer the jam for a little bit first to concentrate it (or else add sugar). Sounds yummy though.

    And raspberries don't usually have a great harvest until year 2 or 3, I used to have a whole backyard full of them, their third year was a very hearty harvest. =)

  2. I'll send jam with Ben. I'm not making any more tarts this year -- actually I think they would be good, but messy dusted with powdered sugar.