It has been very busy here. The fall harvest was fantastic, and food preservation has been a time-consuming hobby. I have made several jams in the breadmaker this year, and the most popular by far was the blueberry jam. As soon as I made it, it was gone, so I am just now getting a picture of it.
I also have been continuing to perfect the sourdough bread. Here is a slice I toasted for the picture.
I found these canning lids online and was so smitten with the lightning bug. They are no longer blinking in the night with summer over, but love using the lids in my fall canning to remind me of the precious early summer months.
Here is the blueberry jam. I made this in the breadmaker, and I didn't crush the berries, but you could to get a more jam-like consistency.
Blueberry Jam in the Breadmaker
1 lb. blueberries (frozen or fresh)
3/4 cup sugar
1 tablespoon lemon juice
Works best if you defrost the frozen blueberries first. Place all in breadmaker. Select the jam cycle. Once jam is finished transfer to sterilized jar and let it cool. Then it may be stored in the refrigerator for three weeks or the freezer for a year.
Recipe resource: culinaryshades.com
Here is my favorite sourdough success.
I made it again in a loaf pan instead of a dutch oven, but I liked the first loaf better. I am still working out the options and techniques.
Took a fall drive and zooming along in the car I got a good picture of a round barn. It was even decorated for fall!
In Victory,
Sherry
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