From the Garden to the Kitchen
Yardboy, this has been just the most fun week. Hunting for morels (so far, none) and ginseng (yes, it’s up in the woods) and picking violets for jellies and jams. I tried a new recipe this year for violet jam from herbalist Jim Long of Long Creek Herb Farm. Check out his webpage for awesome and fun information on herbs, gardening, cooking, health and wellness. He has lots of great photos, too – he’s already found morels! Now for those of you who would like my violet jelly recipe, it’s on our site here, as well as on mine at Abouteating.com.
Jim Long’s Violet Jam
2 cups, loosely packed violet blossoms, without stems
Juice of 1 fresh lemon
3/4 cup water
2 1/2 cups sugar
3/4 cup water (a second time)
1 pkg. Sure-Jel pectin
Directions: Put 3/4 cup water and the violet blossoms in a blender and blend well. Add the lemon juice and notice how the violet paste turns a richer purple as soon as the lemon juice hits the dull purple paste. Add the sugar and blend again to dissolve. Next, stir the package of pectin into the second 3/4 cup water in a saucepan and bring it to a boil, continuing to boil hard for 1 minute. Pour the hot pectin into the blender with the violet paste. Blend again and pour into jars or small storage containers. Let cool, then cover with lids and store in the freezer. The jam will turn a deeper purple as it sets up. You can dip out the jam whenever you want some.
-Rita Heikenfeld, CCP / Herbalist www.abouteating.com
[When Rita and I got married, I lost my bachelors degree and Rita suddenly got her masters degree. -Frank Heikenfeld]
OBKB. That’s it for this week. Earth Day is Thursday – go out and plant a tree with your family. Now do yourself a favor. Have the best week and weekend of your life. See ya. RW, the Yardboy. (Join us Saturdays 6-9am for ‘In the Garden with Ron Wilson’ on 55KRC The Talk Station.)
Tags: jam
