Bumbleberry Jam

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What?s a bumbleberry? Do they grow in bumbles? On bumble bushes? In a bumble patch?

Yes!

Bumbleberry is a mixture of at least three different kinds of berries so they do grow in bushes and patches. Perhaps on trees and vines as well.

This recipe for Bumbleberry Jam comes to us from the recipe book. It has 4 different kids of berries and even some rhubarb. Now that?s a bumble I can get behind!

Bumbleberry Jam

(page 70)

Bumbleberry, or jumbleberry, is a mix of berries and other fruits, such as rhubarb or apples. Wonderful in pies and crisps, it?s also a great jam combo.

  • 1 cup crushed strawberries (250 mL)
  • 1 cup raspberries (250 mL)
  • 1 cup blueberries (250 mL)
  • 1 cup blackberries (250 mL)
  • 1 cup chopped rhubarb (250 mL), (1?2-inch/1 cm pieces)
  • 5 cups granulated sugar (1.25 L)
  • 1 pouch (3 oz/85 mL) liquid pectin

In a large, deep, heavy-bottomed pot, combine berries and rhubarb. Bring to a boil over high heat, stirring constantly. Reduce heat and simmer for about 10 minutes or until rhubarb is softened. Add sugar in a steady stream, stirring constantly. Increase heat to high and bring to a full boil, stirring constantly to dissolve sugar. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.

Ladle into sterilized jars to within 1?4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes (see page 27). Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.

Makes about five 8-ounce (250 mL) jars.

Tip: Freeze premeasured amounts of chopped rhubarb and in-season berries so you have them on hand when you have more artificial lawn_2467 time to make jam in the winter.

Best of Bridge Home Preserving

Courtesy of by Best of Bridge Publishing Ltd. 2014 ? www.robertrose.ca Reprinted with publisher permission.

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This perfectly portable caprese salad recipe comes to us from the author of , Julia Mirabella. You may remember that Julia has dropped by before to share her recipe for  Check out that post for instructions on layering a mason jar salad.

How to Make a Layered Caprese Salad in a Mason Jar

Caprese Salad

Caprese salads always remind me of Italy, where you can order caprese throughout the summer and feel as satisfied as if you?d just eaten an intricate and complicated meal. The key to making this salad as flavorful as possible is to choose quality mozzarella and the freshest tomatoes.

Makes 2 servings

You Will Need:

  • 2 heirloom tomatoes (I like them to be different colors)
  • 8 ounces fresh mozzarella cheese
  • 4 tablespoons Balsamic Vinaigrette
  • 6 to 8 fresh basil leaves
  • 2 pint-size Mason jars

Make it!
Slice the tomatoes and the mozzarella cheese horizontally into 1?4-inch rounds.

Place 2 tablespoons of vinaigrette in the bottom of each Mason jar. Starting with the tomatoes, layer the salad ? tomatoes, mozzarella, and basil leaves ? repeating the layers until the jar is full. Seal and refrigerate until ready to use.Layered Caprese Salad in a Mason Jar

Balsamic Vinaigrette

  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • Pinch of salt
  • Freshly ground black pepper, to taste
  • 3 tablespoons olive oil

Whisk together the vinegar, honey, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens.

 

Reprinted with permission from Mason Jar Salads and More by Julia Mirabella ? 2014. Published by Ulysses Press. Photography courtesy of Ulysses Press.

Thanks to Julie for sharing this beautiful and tasty caprese salad. There are 48 more layered lunches for you to grab and go?so go and grab her book .

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