#Gardening and #Raspberries

We’re getting a steady influx of vegetables these days, but nothing much to preserve yet. There are a few tomatoes ripening on the kitchen windowsill.firsttomatoes Last night I grilled zucchini and green peppers. Cucumbers are trickling in, but not enough to turn into pickles and relish. Usually this waiting period occurs in late June, but here in western Pennsylvania, we’re about three later with everything.

raspberriesI did manage to pick more than a quart of raspberries this past week and made my very first batch of jam. Two cups of raspberries made two 1/2 pints of jam. I bought six quarts of blueberries from a local farmer this past week and froze four of the quarts. One quart I used to make three 1/2 pints of jam. Raspberries and blueberries generally follow the same recipe so I made the jam all at the same time.blueberries

I searched the Internet for recipes with low or no sugar added. My husband and I prefer the tartness of fruit without the added sweeteners. I finally settled on Ball’s recipe using their pectin calculator.

I used Ball’s RealFruit Low or No-Sugar Needed Pectin. Basically for two cups of berries, the recipe calls for 1/3 cup unsweetened fruit juice or water. I used apple juice. 1 1/2 TBSP pectin, and 3 tsp bottled lemon juice. Two cups of berries equals two 1/2 pints.

First I carefully washed and picked through the berries. Then I put them in a shallow, rectangular dish and mashed them with my bean masher.RaspberryMash I could have mixed the raspberries and blueberries into one jam, but since this was our first raspberry crop, we wanted those in their own jam.

From there, I put them into a large container and added the other ingredients. I also added 1/4 tsp butter to each pot to alleviate foaming. All the while, the 1/2 pint jars were boiling in the canner, and the lids and bands were simmering in a pot.

blueberryboilI brought each pot of berries to a boil and let them boil hard for one minute. The mixture must be stirred constantly to avoid sticking. Then I removed them from the heat and ladled into hot, sterilized jars. Processing time is ten minutes for altitudes under 1,000 feet. Since we’re at 1,100, I always add five minutes to the processing time when I’m canning.

I had a bit too much of the blueberry mixture, so I put that in a glass container and stuck in the refrigerator, where it will last approximately three weeks. The blueberry jam tastes wonderful and it set up perfectly. I look forward to opening one of the jars of raspberries very soon.jars

What’s growing in your garden these days?

Click on cover for Amazon page

Click on cover for Amazon page

Florida Fiction with P.C. Zick – Location, Location, Location

Here’s an essay on why I write about Florida, which includes Francis Guenette’s lovely review of Trails in the Sand.

disappearinginplainsight

Florida Setting 1

I have been fortune enough to be featured on P.C. Zick’s, no less than four times! An incredibly generous blogger, P.C. does interviews with authors on Wednesday and features her book review of that author’s work on Friday. A great double whammy for readers who want to get to know a knew author. It gives me great pleasure to feature P.C.’s guest post on why she writes Florida fiction as part of the Location, Location, Location series.

Take it away, P.C.

Florida Setting 5

The landscape, the climate, the wildlife, the people —these are all the reasons I set my novels in Florida.

For thirty years, the humidity of the Sunshine State seeped under my skin and into my blood. Even though I moved away four years ago, it haunts my fiction. And I’d not have it any other way.

When my first husband suggested we move to Florida from Michigan in 1980…

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