Along with the great weather and for some us, a long awaited vacation, summer brings a plethora of yummy treats. I grew up in northern California and was surrounded by wild edible berries as a child. Luckily, I’m still surrounded by them as an adult here in the Pacific Northwest. For the adventurous, young-at-heart gourmet, spending an afternoon with friends and family picking blackberries, tayberries, or blueberries quickly turns into delicious homemade jam for all.

The recipe shared this week is based on my personal tastes and is the most abundant option to me. You can easily use any single type of berry or a combination that equals the same total amount in the recipe. Tayberries are a cross between red raspberries and blackberries, and have a brilliant red color. When working with berries such as these, you may want to wear clothes that you don’t mind staining and be careful of your counter tops as they also can be stained.

Stay cool!

Summer Berry Jam

Ingredients:

10-12 cups of fresh berries (tayberries, blackberries or blueberries), washed and drained

4 cups of sugar (plus more to taste)

1 box pectin (I use Sure-Jell)

1/2 lemon, juiced

1 tablespoon butter (optional)

1/2 cup filtered water

Directions:

Using either a food mill or food processor, process your berries into pulp. A food mill will eliminate seeds. You could also strain the pulp through a wire-mesh colander to remove seeds, or leave the seeds in, if you like it that way.

In a large heavy bottomed pot, combine berry pulp, half your sugar, lemon juice and water. In a separate container mix your pectin and remaining sugar. Bring this berry mixture up to a simmer and slowly add in your sugar/pectin mixture and butter. At this time you should add more sugar if needed to taste. Bring your mixture up to a boil for 1 minute, stirring constantly. Remove from heat and skim any foam from the top of your jam. Allow your jam to cool for about 5 minutes.

Carefully ladle your blackberry jam into sterilized jars (I use my dishwasher on the hottest setting with no detergent).

Place the lids on your jars and allow to cool at room temperature for about two hours then place rings on. Your jam will keep in the fridge for a couple of weeks. I like to give some away as gifts so I have an excuse to make more. For canning your jam long term in dry storage you will need to sterilize the jars in simmering water and seal them in a water bath method

_______________________________

Speaking of berries, we’re approaching the end of summer and that means that grape harvest season is fast approaching. Here are some upcoming events that celebrate the wine harvest. Check these out.

Saturday, August 24

2013 Red Fox Winery Grape Stomp – Ulrich, Missouri   Celebrate the beginning of harvest season with Red Fox Winery and their 5th annual Grape Stomp!  The always entertaining Gary Phelps will keep you on your feet with his wonderful tunes. They will be serving a special Argentine style whole cow roast that is all u can eat served with various sides. Make sure to come dressed as Lucille Ball or Elvis Presley and you will be entered into the look alike contest, prizes will be given. This will be another fun filled autumn afternoon so make sure you come out and get your feet purple!

HARVEST EAST END, Presented by Wine Enthusiast – Cutchogue, New York   Join 43 East End winemakers and 34 top regional chefs for this celebration of 40 years of winemaking in Long Island Wine Country! Presented by Wine Enthusiast Magazine, HARVEST is organized by the Long Island Wine Council with support from Merliance. This gracious charity fundraiser benefits East End Hospice, Group for the East End, the Peconic Land Trust and the Long Island Farm Bureau Promotion & Education Foundation. Savor the flavors of Long Island’s wine-and-food bounty!

Saturday, September 7

46 West Wineries Harvest Block Party – Templeton, California  It’s time to get together for 46 West Winerie’s annual 46 West Harvest Block Party! The Block Party includes wine tasting with the 16 member wineries of the 46 West in a casual ‘mini-wine festival’ atmosphere, along with great grub and rockin’ live music to dance the night away to.