An Overview of Jam Making

If you haven't been seeing so much of me these days, it's probably because I've been busy canning. That's right, Chuck and I have a new obsession, and when we aren't talking about it or doing it, we're thinking about it. As a newcomer to canning, this is the best time to be obsessed with it, as it's been peak season into next month.

For detailed recipes, fantastic directions and supplies, check out the Ball website, or better yet, get a Ball Blue Book guide to preserving.

I know you have a slew of mason jars lying around, so this is the chance to put them to work. Sterilize them in a pot of boiling water for several minutes, then store in a 200 degree oven while you wait for the mixture to be ready. Every recipe is different depending on the fruit, use of pectin, and total amount, so I'm not listing a specific recipe. You can adjust your recipe according to how much fruit you have, or just follow a recipe from the Book.

For our first jam, we used freshly picked blackberries. Mix pectin into sugar and add to the boiling mixture.

After the pectin is cooked, pour the jam to the top of the jars, leaving no gaping air space between the jar and the lip (it can affect the jam's shelf life). Use a clean cloth to wipe the brims, then place the cover on. (The quick wipe helps the vacuum.) Screw the lid until closed but not tight, and place in the pot of boiling water. We boiled for 15 minutes, according to our recipe. When you pull out the jars, the lids pop when they seal.

The only question is what to can next?

Lessons from Fruit

Love yourself today! And eat some fruit.

Another Vintage Picnic at Daisy's

Sometimes I wish I could buy a magazine company just so my friend, Daisy, could organize all the shoots, spreads, creative content and distribution of it. She just makes everything pretty.

To kickoff an especially great weekend, she hosted a gal party at the pond down the road from her house. I laughed and bonded in great company, with sunshine, music, food, and an invigorating swim across the pond to make me feel like an Olympian (with a floating noodle assist).

A preparty shot from Daisy

It really doesn't matter how pretty the place is, how classy the drinks or how artfully prepared the food is. Despite matching linens and handmade decor sewed fresh for the occasion, I know that at Daisy's place, I will always feel welcome and special.

Meyer lemon finished campagne from Della Fattoria with local cheeses.

Fresh cherries, apricots and raspberries with St. Germain cocktails.

And that was only the beginning of the weekend ...

A Box of Young Coconuts

Last weekend I made my first trip to the Asian grocery store in town. It's time I get away from my Euro-American cooking comfort zone and explore some new terrain. I asked my friend Chuck if she needed me to pick up anything.

"Maybe just a box of young coconuts."

A box? I looked all over the store, moving in slow motion along the aisles as I scanned every product. Thank goodness almost everything had a picture on the package. So many totally unfamiliar ingredients! I had a time just finding the basics to getting my feet wet, like soy sauce, nori, miso and soba noodles.

I finally went to the counter and asked the clerk. "How many boxes?" she asked. "We'll bring to your car."

"Just one." I had no idea what Chuck would even do with these.

Drink them! If you're on board with the coconut water craze, this is the source. They do wonders for getting you hydrated and are a cheaper way to go than the fancy water bottles in stores. Chuck's boyfriend showed me how to hack them open.

Just give them a couple hits with a hatchet, grab a straw and drink!

As to what to do with the rest of the meat inside, I have no idea. Any suggestions? Young coconuts have their own fan page, so that's my first stop in navigating their mystery.

How To: Slicing Citrus Supremes

With this cold getting me down, I've been trying to hit the citrus and vitamin C with full force. Then I found my knife bag after 8 months of neglect and decided to see where my knife skills were at. But mostly I wanted vitamin C.

I recommend a mix of citrus for a sassier salad. I have grapefruit, naval oranges, and blood oranges. This is the best time for all of them (but sadly, I hear they're not doing so hot in California).

First, slice off the top and bottom where the stems are so you have a flat bottom to rest the fruit on. It gets slippery, so always cut away from yourself. Then start from the top and shave off the rind- it will mean cutting in a curve with a gentle sawing motion. It is best to do this in eighths or even tenths. If you are losing too much meat, then shave a smaller portion. See picture below for a better idea.

Holding the fruit in your hand, VERY carefully slice between either side of the membrane, removing only the juiciest flesh. Go slowly and carefully. And make sure your knife is very sharp. You can hold the fruit in a towel if you're nervous it will slip. (Sorry, I had to photograph this one-handed.)

The cut-out membranes will start to make a little accordion, just keep going. This is crucial French pastry technique. Your friends will think you're fancy!

When you are all finished slicing all the fruit, don't forget to squeeze all the juice out of the little accordion left over. It's the best part, and you will not need to add even a granule of sugar to the mix.

Enjoy, and laugh in the face of colds and flus.