Hello Gorgeous! {Recipe: Small Batch Vanilla Scented Mixed Berry Jam}

  

Our local farmers' market sells the most gorgeous trio tray of berries, this along with the Vanilla Scented Mixed Berries recipe from this blog (https://motheralwaystoldme.blogspot.com/2016/05/for-love-of-anything-with-errie-in-it.html), inspired me to make this jam. It is probably the best jam I have ever made. 

Most of the jam recipes posted on this site will use a freezer method, but regular canning process can be used with this recipe if preferred. I just find freezing is easier and less stressful; it eliminates the worry that the jars are not sealed properly. 

Vanilla Scented Mixed Berry Jam

This recipe is adapted form one found on Pinterest, https://afarmgirlskitchen.com/mixed-berry-jam/. 

3 cups stawberries

2 1/2 cups blackberries

2 1/2 cups blueberries

7 cups sugar, divided

4 tablespoons or one 1.75 ounce package pectin

1 tablespoon lemon juice

1/2 vanilla bean

1. Mix together 2 cups of sugar and pectin into a small mixing bowl and set aside. Prepare vanilla bean by cutting it open and scraping out the vanilla caviar; set the bean pod and caviar aside.  

2. Measure berries into an 8-qt saucepan and cook over medium low heat, stirring occasionally, until soft. Using a potato masher, mash the berries a bit.

3. Add sugar/pectin mixture, lemon juice, vanilla bean pod and vanilla caviar to the berry mixture and bring to a rolling boil over high heat. Stir the mixture frequently and once it can no longer be stirred down, boil for one full minute. Add the remaining 5 cups of sugar and bring to back to full rolling boil and boil for another minute. Reduce heat to medium low and skim off foam, if needed.

4. Remove vanilla bean pod and ladle jam into 2 pint size* or 4-5 1/2 pint size clean glass jars, leaving at least 1/2 inch at the top. Secure lids and leave to rest for 24 hours, then freeze for up to 2 months.

*Note: recipe makes a bit more than 2 pint size jars, which I just put in a small container to be enjoyed immediately after resting for 24 hours. 

Enjoy!

 

And Just One More, For Now {Recipe: Sourdough Cheddar Thyme Scones}

I seem to be on a scone kick lately. It all started when I came across a scone recipe in my mothers old recipe file. From that recipe I made several different variations, see https://motheralwaystoldme.blogspot.com/2020/03/lets-talk-tea-recipe-tea-scones-with.html. This recipe is similar, but the sourdough does alter them a bit and, besides, I think they deserve their own post-they are that good!

Sourdough Cheddar Thyme Scones

2 cups all purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons fresh thyme, or to taste

3/4 cup sharp or medium cheddar cut into small cubes*

6 tablespoons cold butter, cubed

1 egg, plus another egg, beaten, for brushing on top of the scones before baking. 

1/2 cup milk, plus 1-2 tablespoons

1/2 cup sourdough starter

Preheat oven to 425ºF. Line a baking sheet with parchment paper or silicon baking mat. Sift together flour, sugar, baking powder, baking soda, and salt into a medium size mixing bowl. Stir thyme and cheese into flour mixture; set aside. In a small bowl, whisk together egg and 1/2 cup milk. Pour egg mixture into the flour mixture and add sourdough starter and mix with a fork until just combined. If dough is too dry, add a little more milk a teaspoon at a time . Turn dough out onto a lightly floured surface and knead 15 turns. Flatten dough into a 1/2-3/4 inch thick disc and cut into 8  wedges. Place wedges onto prepared baking sheet, brush the tops of the scones with beaten egg,  and bake 10-12 minutes. or until golden brown. 

*Note: the cheese can be grated, but I like having the little pockets of cheese the cubes create. 

Enjoy!